Menu: Northern-Italian Christmas Dinner

December 14, 2010
Vanilla-Rum Custard (La Tart)

Vanilla-Rum Custard (La Tarte)

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

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) »Todd Coleman

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).Penny De Los Santos

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) »Penny De Los Santos

Brasato Vitello (Braised Veal)

Tender veal shoulder soaks up the rich wine sauce in this slow-cooked dish. See the Recipe for Braised Veal»Penny De Los Santos
Cheese and Bread Soup (Soupe Crasse)

Cheese and Bread Soup (Soupe Crasse)

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.Todd Coleman
Veal and Escarole Ravioli (Agnolotti)

Veal and Escarole Ravioli (Agnolotti)

Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.Penny De Los Santos

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