Christmas lunch deserves attention and care, especially when you choose a vegetarian menu capable of meeting the needs of those who want a complete meal without resorting to meat. The recipes that make up this menu are designed to guarantee balance between taste, presentation and simplicity of preparation. The courses we have selected are part of a line that respects the Christmas tradition, bringing to the table dishes that will make you look good and that will allow the cook to manage the preparation without too much stress.
Starter: rustic focaccia with rosemary and olives
Lunch starts with a tall, soft focaccia, enriched with fresh rosemary and black olives. The preparation is direct: a dough of flour, water, yeast, extra virgin olive oil and salt is kneaded, left to rise for a couple of hours, spread out on a baking tray and seasoned with rosemary, olives cut into small pieces and a drizzle of oil. Baking in the oven creates a golden, crispy surface that hides a soft interior. The focaccia is cut into squares and served warm, accompanied by a selection of soft cheeses such as stracchino or goat’s cheese, as well as some marinated vegetables.
Ingredients:
Procedure:
Dissolve the yeast in the warm water. In a large bowl, mix the flour with the salt, add the water with the yeast and two tablespoons of oil, then knead until the mixture is smooth and elastic. Cover with a cloth and leave to rise for two hours in a warm place. Roll out the dough in a greased pan, distribute the chopped rosemary and olives, pour in a drizzle of oil and bake at 200°C for 25 minutes. Remove from the oven when the surface is golden.
First course: white lasagna with pumpkin and bechamel
White lasagna is a substantial and very spectacular first course. The pumpkin, cooked in the oven with a drizzle of oil and a pinch of salt, becomes soft and sweet, while the béchamel, prepared with butter, flour and milk, gives creaminess to the layers. Alternate the sheets of fresh pasta, the pumpkin mashed with a fork, the béchamel sauce and the Parmesan flakes.
Ingredients:
Procedure:
Cut the pumpkin into cubes, season it with oil and salt and cook it in the oven at 180°C for 30 minutes, then mash it with a fork. Prepare the béchamel by melting the butter in a saucepan, adding the flour and mixing, then pour in the milk slowly, continuing to mix until you obtain a smooth cream, finally season with salt, pepper and nutmeg. In a greased baking dish, alternate the various layers of pasta, pumpkin, béchamel and Parmesan, and cover everything with the last two. Bake at 180°C for 35 minutes.
Second course: lentil meatballs with mushroom sauce
Lentils offer an excellent base for preparing truly tasty meatballs. After cooking, they are crushed and mixed with breadcrumbs, Parmesan, an egg and herbs, such as parsley and garlic. Meatballs are formed and cooked in the oven until golden. The mushroom sauce, prepared by browning champignon mushrooms with a little oil, garlic and a glass of white wine, creates a moist condiment that accompanies the meatballs without weighing them down. The result is a second course that recalls the flavors of the earth and which lends itself to being served with a side dish of vegetables.
Ingredients:
For the sauce:
Procedure:
Mash the lentils with a fork and mix them with breadcrumbs, Parmesan, egg, chopped garlic, parsley, salt and pepper, then form meatballs and place them on a baking tray lined with baking paper. Bake at 200°C for 20 minutes, turning them halfway through cooking. In the meantime, brown the garlic in the oil, add the sliced mushrooms and cook for 5 minutes. Pour in the white wine and leave to reduce, finally season with salt and pepper. Serve the meatballs with the mushroom sauce.
Side dish: baked cauliflower au gratin
Gratin cauliflower is a classic side dish that is prepared with great simplicity. The cauliflower florets are boiled briefly in salted water, then placed in a baking dish. They are covered with a light béchamel and sprinkled with breadcrumbs and Parmesan. Baking in the oven creates a golden crust that contrasts with the softness of the cauliflower, a side dish that pairs well with structured second courses and can be prepared a few hours before lunch.
Ingredients:
Procedure:
Divide the cauliflower into florets and boil them in salted water for 5 minutes. Drain them and place them in a baking dish greased with butter. Cover with the béchamel sauce, sprinkle with breadcrumbs and Parmesan. Bake at 180°C for 25 minutes, until golden.
Side dish: orange and fennel salad
A fresh side dish that balances the richer dishes comes from an orange and fennel salad. The fennel is sliced thinly, the oranges are peeled and cut into slices. It is seasoned with extra virgin olive oil, salt and a handful of black olives. The acidity of the citrus and the crunch of the fennel create a contrast that cleanses the palate.
Ingredients:
Procedure:
Thinly slice the fennel with a mandolin, then peel the oranges and cut them into slices, removing the white skin. Arrange fennel and oranges on a serving plate, add the black olives, season with oil and salt, mix delicately and serve immediately. Quick and simple!
Dessert: apple crumble with cinnamon
Apple crumble is a dessert that closes lunch with a warm and enveloping note. The apples are cut into slices, seasoned with sugar and cinnamon and placed in a baking dish. The crunchy topping is prepared by mixing flour, diced cold butter, sugar and a pinch of salt until you obtain a sandy mixture. It is distributed over the apples and cooked in the oven until golden. The crumble is served warm, possibly accompanied by a scoop of vanilla ice cream or whipped cream.
Ingredients:
Procedure:
Peel the apples, remove the core and cut them into slices, then place them in a greased baking dish, sprinkle with half the sugar and cinnamon. In a bowl, mix flour, diced butter, remaining sugar and salt with your fingers until you obtain a sandy mixture, then distribute it over the apples. Bake at 180°C for 35 minutes, until the surface is golden brown.
Happy holidays and bon appetit!
