The magic of Christmas is also expressed through the flavors of tradition, reinterpreted in a modern way. Today we offer you a refined menu that combines two excellent protagonists of Italian cuisine: fish and mushrooms. A perfect combination for an unforgettable Christmas dinner.
Appetizers
Scallops au gratin with porcini mushrooms
Ingredients for 4 people:
- 12 fresh scallops
- 200g porcini mushrooms
- 50g breadcrumbs
- 30g grated parmesan
- 2 garlic cloves
- fresh parsley
- extra virgin olive oil
- salt and pepper to taste
Preparation:
- Clean the porcini mushrooms and chop them finely
- In a pan, sauté the garlic in oil and add the mushrooms
- Cook for 10 minutes over medium heat
- Mix the breadcrumbs with the parmesan and chopped parsley
- Clean the scallops and place them in their shells
- Distribute the mushrooms over the scallops
- Sprinkle with the breadcrumb mixture
- Bake at 200°C for 10-12 minutes until golden
Octopus and cardoncelli mushroom salad
Ingredients for 4 people:
- 1 kg octopus
- 400g cardoncelli mushrooms
- 2 potatoes
- 1 lemon
- parsley
- extra virgin olive oil
- salt and pepper to taste
Preparation:
- Boil the octopus in boiling water for about 40 minutes
- Cook the potatoes with their skins
- Clean the cardoncelli mushrooms and grill them
- Cut the octopus into pieces
- Peel and cut the potatoes into cubes
- Combine all the ingredients
- Season with oil, lemon, salt, and pepper
- Garnish with fresh parsley
Main Course
Seafood and chanterelle risotto
Ingredients for 4 people:
- 320g Carnaroli rice
- 400g mixed seafood (mussels, clams, shrimp)
- 200g fresh chanterelles
- 1 shallot
- 1/2 glass of white wine
- fish broth to taste
- extra virgin olive oil
- parsley
- salt and pepper to taste
Preparation:
- Clean and open mussels and clams in a pan
- Clean the shrimp
- Strain the cooking liquid from the shellfish
- Clean and cut the chanterelles
- Sauté the shallot
- Toast the rice
- Deglaze with wine
- Add the broth gradually
- Halfway through cooking, add the chanterelles
- In the last 5 minutes, add the seafood
- Stir in oil and parsley
Second Course
Sea bass fillet with mushroom crust
Ingredients for 4 people:
- 4 sea bass fillets
- 300g mixed mushrooms
- 100g breadcrumbs
- fresh thyme
- 1 garlic clove
- extra virgin olive oil
- salt and pepper to taste
Preparation:
- Finely chop the mushrooms
- Mix with breadcrumbs and herbs
- Place the fillets on a baking sheet
- Cover with the mushroom crust
- Bake at 180°C for 15-18 minutes
Dessert
Chocolate cake with candied porcini mushroom heart
Ingredients for 4 people:
- 200g dark chocolate
- 100g butter
- 3 eggs
- 80g sugar
- 40g flour
- 100g porcini mushrooms
- 50g sugar for candying
- vanilla
- salt to taste
Preparation:
- Candy the mushrooms:
- Slice the porcini thinly
- Bring 100ml of water to a boil with 50g of sugar
- Immerse the mushrooms for 10 minutes
- Let dry
- For the cake:
- Melt chocolate and butter in a bain-marie
- Beat eggs and sugar
- Add the melted chocolate
- Incorporate the sifted flour
- Pour half the batter into molds
- Add the candied mushrooms in the center
- Cover with the remaining batter
- Bake at 180°C for 12-14 minutes
Serving notes: The center should remain soft. Serve immediately, accompanied by a dusting of powdered sugar and, if desired, a scoop of vanilla ice cream.
Wine Suggestions
For this menu, we suggest a wine journey that includes:
- Appetizers: Vermentino di Gallura DOCG
- Main Course: Greco di Tufo DOCG
- Second Course: Etna Bianco DOC
- Dessert: Moscato d'Asti DOCG
Final Notes
Preparation times:
- Appetizers: 40 minutes
- Main Course: 45 minutes
- Second Course: 30 minutes
- Dessert: 1 hour (including mushroom candying)
Shopping tips:
- Buy the fish on the same day of preparation
- Choose fresh seasonal mushrooms
- For dried porcini, rehydrate in warm water for 30 minutes
- Always prefer top-quality products
Enjoy your meal and Merry Christmas!