The Epiphany lunch closes the Christmas period and deserves a menu that is able to reconcile the desire for conviviality with the need not to become too heavy after the abundance of the previous weeks. A vegetarian menu guarantees this possibility, bringing dishes to the table that maintain their festive character without sacrificing lightness. The recipes proposed are designed to be simple to prepare and easily documented through photos and videos, so that it is possible to describe the January 6th lunch naturally.
Appetizers
Savory pie with spinach and ricotta
Ingredients:
Procedure:
Boil the spinach in salted water for 3-4 minutes, drain and squeeze well, then chop coarsely and mix with the ricotta, Parmesan, a pinch of nutmeg, salt and pepper. Roll out a disc of shortcrust pastry in a buttered cake tin, pour in the filling and level it. Cover with the second disc of dough, seal the edges and brush with the beaten egg yolk. Prick the surface with a fork and bake at 180°C for 35 minutes. Let cool before cutting.
Parmesan salad with chickpeas and Brussels sprouts
Ingredients for 4 people
Preparation
To make the parmesan salad with crispy chickpeas and Brussels sprouts, wash the sprouts, divide them in half and arrange them on a baking tray. Season them with extra virgin olive oil, salt and pepper, then bake them at 200°C until they are golden brown and slightly crunchy.
In the meantime, rinse the already cooked chickpeas and drain them carefully. Heat a drizzle of oil in a pan, add the chickpeas and sauté them until they become dry and crunchy. Season with salt and pepper.
Arrange the salad on a serving platter, add the roasted sprouts and chickpeas. Using a potato peeler, cut out some flakes of parmesan and scatter them over the top.
Close with a final round of extra virgin olive oil and, if necessary, add more salt and pepper. Serve immediately: this is how it tastes best, without losing crunchiness and freshness.
First courses
Artichoke risotto
Ingredients:
Procedure:
Clean the artichokes, removing the hard outer leaves, cut them into thin slices and keep them in water acidulated with lemon juice, then drain them and brown them in a pan with oil and garlic for 5 minutes. In another saucepan, toast the rice with a drizzle of oil, add the artichokes and start cooking, gradually adding the hot broth. Cook for 18 minutes, stirring, then stir in butter and Parmesan, and season with salt and pepper. Serve immediately.
Pumpkin gnocchi with butter and sage
Ingredients:
For the seasoning:
Procedure:
Cut the pumpkin into thick slices, remove the seeds and peel, then place it on a baking tray lined with baking paper and cook at 200°C for 30-35 minutes until soft. Let it cool, then mash it with a fork until you obtain a smooth puree and let it cool completely.
Pour the pumpkin puree into a large bowl, add the egg yolk, Parmesan, a pinch of nutmeg, salt and begin to incorporate the flour little at a time, mixing with a fork. Transfer the dough to a floured surface and knead it gently until the mixture is soft but not sticky (you may need more or less flour depending on the humidity of the pumpkin).
Divide the dough into several parts and form long cords about 2 cm in diameter, then cut them into 2-3 cm pieces. If you wish, strip them by passing them on the tines of a fork. Place the gnocchi on a floured tray without overlapping them.
Bring plenty of salted water to the boil and cook the gnocchi in batches: when they come to the surface after about 2 minutes, drain them with a slotted spoon. In the meantime, melt the butter in a large pan over a low heat with the sage leaves, waiting for the butter to take on a hazelnut colour. Transfer the gnocchi to the pan, sauté them delicately for 1 minute, then serve immediately with a sprinkling of Parmesan and freshly ground black pepper.
Second courses
Baked chickpea meatballs
Ingredients:
For the sauce:
Procedure:
Mash the chickpeas with a fork, leaving a few whole pieces, then mix them with breadcrumbs, Parmesan, chopped garlic, parsley, cumin, egg, salt and pepper. Form meatballs and place them on a baking tray lined with baking paper, then brush them with a drizzle of oil and bake at 200°C for 25 minutes, turning them halfway through cooking. Prepare the sauce by mixing the yogurt with the chopped mint, lemon juice and a pinch of salt. Serve the meatballs warm with the sauce.
Cabbage rolls stuffed with rice and mushrooms
Ingredients:
Procedure:
Bring plenty of salted water to the boil and blanch the cabbage leaves for 4-5 minutes, then drain them, let them cool and pat dry with kitchen paper. Remove the toughest central rib with a knife.
Cook the rice in salted water for 12 minutes, drain it al dente and let it cool. In the meantime, clean the mushrooms, cut them into thin slices and brown them in a pan with oil and a clove of garlic for 8 minutes over medium heat, until they have lost all their water. Season with salt and pepper, then add the chopped parsley and leave to cool.
Mix the rice with the mushrooms and Parmesan, season with salt and pepper. Place two tablespoons of filling in the center of each cabbage leaf, fold the sides inwards and roll up tightly to form rolls.
Prepare a sauté with the finely chopped onion and a clove of garlic in a large pan with a drizzle of oil, add the tomato puree, the broth, salt and pepper, and cook for 5 minutes. Place the rolls with the closure facing downwards in the sauce, cover with a lid and cook over a low heat for 25 minutes, basting occasionally with the sauce. Serve the rolls hot with their sauce.
Aosta Valley fondue
Ingredients:
Procedure:
Cut the fontina into small cubes, place it in a bowl, cover it with milk and leave it to rest in the refrigerator for at least 4 hours, preferably overnight. This step is essential to obtain a creamy and homogeneous fondue.
Transfer the fontina with the milk to a thick-bottomed saucepan or a bain-marie. Melt over a very low heat, stirring continuously with a wooden whisk, until the cheese is completely melted and the mixture is smooth and homogeneous.
Add the butter cut into pieces and continue to mix vigorously until it is completely incorporated and the fondue is smooth, creamy and velvety. Season with freshly ground white pepper. The consistency should be fluid but dense, similar to a cream that slowly drips from the spoon.
In the meantime, cut the bread into slices about 1 cm thick and toast them in the oven or in a pan until they are golden and crispy.
Transfer the hot fondue into individual bowls or into a table fondue with flame, and serve immediately accompanied by toasted bread. The fondue should be enjoyed piping hot, dipping the bread with forks.
Side dish: baked potatoes with rosemary
Ingredients:
Procedure:
Peel the potatoes and cut them into wedges, place them on a baking tray, season them with oil, salt, chopped rosemary and crushed garlic. Mix well and bake at 200°C for 40 minutes, stirring halfway through cooking. The potatoes should be golden and crispy.
Artichokes Giudia style
Ingredients:
Procedure:
Fill a large bowl with cold water and the juice of one lemon. Clean the artichokes by eliminating the hardest external leaves until you reach the tender yellow-green ones, cut off the upper tip by about 3 cm and trim the stem, leaving 4-5 cm in length, then peel it with a potato peeler. Gently spread the central leaves with your fingers forming a flower and immediately immerse them in the acidulated water to prevent them from blackening.
Drain the artichokes and dry them carefully by dabbing them with a clean cloth, then gently tap them on a work surface with the stem upwards to further open the leaves. Salt and pepper the inside.
Heat the oil in a tall, large pan until it reaches 140-150°C. Immerse the artichokes with the flower facing down and the stem facing up, frying them for 10-12 minutes over medium heat, crushing them delicately with a slotted spoon to keep the leaves immersed in the oil. Turn them halfway through cooking. Drain them and let them rest on absorbent paper for 10 minutes.
Increase the oil temperature to 180°C. Fry the artichokes again with the flower facing down for 3-4 minutes: the leaves will open completely and become crunchy and golden like petals. Drain them, let them drain on absorbent paper, salt them immediately and serve hot accompanied by lemon wedges.
Sweets
Tart with orange marmalade
Ingredients:
Procedure:
Work the butter with the sugar until creamy, then add the egg yolks, lemon zest and salt, then add the flour and mix quickly. Form a loaf, wrap it in cling film and let it rest in the fridge for 30 minutes. Roll out two thirds of the dough and line a buttered cake tin. Pour the jam and level it. With the remaining dough, form strips and arrange them in a grid on the surface. Bake at 180°C for 35 minutes. Let cool before serving.
Pandoro truffles
This is a delicious idea that we can make together with the children, it will seem like a completely new dessert!
Ingredients:
Preparation:
Crumble the pandoro into a bowl and keep it aside. Melt 50 g of chocolate in a bain-marie together with the vegetable drink
Pour the newly made mixture into the pandoro bowl, adding half the chopped pistachios and mix all the ingredients until you obtain a smooth mixture. In the meantime, always melt the rest of the chocolate in a bain-marie. Using the pandoro dough, form balls with your hands. Dip the balls in the melted chocolate, covering them completely, and place them gradually on a flat surface covered with baking paper. Decorate the truffles by sprinkling them with the remaining chopped pistachios. Let the chocolate solidify completely before serving.
Happy Epiphany!
