Menu: Northern-Italian Christmas Dinner

December 14, 2010

Menu: Northern-Italian Christmas Dinner

Vanilla-Rum Custard (La Tarte)

The creaminess of this classic vanilla custard gains an edge with the addition of light rum.

Torta di Sant’Antonio (Sant’Antonio Apple Tart)

Cooks in the Italian Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town’s patron saint, Sant’Antonio. Get the recipe for Torta di Sant’Antonio (Sant’Antonio Apple Tart) »

Acchiughe Con Salsa Verde

Use salt-packed anchovy fillets to make this antipasto from Luciano De Giacomi’s Nonna Genia’s Classic Langhe Cookbook (Astilibri, 1982).

Vitello Tonnato (Veal with Tuna-Caper Sauce)

Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas. See the recipe for Vitello Tonnato (Veal with Tuna-Caper Sauce) »

Brasato Vitello (Braised Veal)

Tender veal shoulder soaks up the rich wine sauce in this slow-cooked dish. See the Recipe for Braised Veal»
Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread.

Veal and Escarole Ravioli (Agnolotti)

Author Roberta Corradin’s mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.

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