Trattoria Christmas recipes

The table is ready prepared by my three little Elves, the sound of Christmas music is a cocooning lullaby, the sky outside is peach and blue, the frost is crystallizing this magical moments.

This is really a time to laugh relax and cherish the warmth of our homes, be thankful, so so thankful to be well and loved.

Two recipes are dear to us from our Christmas table and they are so simple to make you will finally think Christmas struggles with getting a feast on the table is a thing of the past. These recipes can be plated in bowls or glasses for a more sophisticated take. Monte Bianco pudding can be made smaller to serve single guests with flair.

The Monte Bianco recipe is a mouthwatering winter recipe that has travelled Europe and it is best known as the French Mont Blanc served in every respectful Parisian patisserie. Italians have their own different take on this winter staple. It is prepared during the Christmas holidays and every household has got a little secret  to make it unique. Chestnuts are also a truly high nutritional food, full of winter forest goodness.

Monte Bianco Recipe

1 kg of chestnuts

1 litre organic milk

1 cinnamon stick

organic unsweetened cacao powder (raw cacao powder is best)

100 gr natural caster sugar

500 ml organic fresh whipping cream

sweet liqueur to taste

If you have the time and patience to use fresh chestnuts, once peeled boil them in the milk and cinnamon for over an hour. You can find a good brand of ready boiled or roasted chestnuts in your local supermarket or deli and I still advise to further soften them in a pan with milk. This will definitely make your life easier and you'll still end up with excellent results.

Leave the chestnuts to cool and pass them through a sieve on a round plate so as to arrange a first round layer. "Water" with the liqueur, then sprinkle sugar and cacao powder. Repeat the process narrowing each layer down until you have built a mountain.

Remember not to pat the sieved chestnuts but leave them falling nice and airy.

Leave to rest in the fridge overnight for the flavours to combine and scent the chestnuts.

When ready to serve, whip the cream to soft peaks and cover your mountain with snowy deliciousness!

It is so easy to switch this dessert to a vegan version. Just replace the milk with your favourite, being soya or almond etc, and whip up a vegan cream, non GM soya works well , with a dash of vanilla extract. Needless to say the benefits are both for the soul and waistline, plus you will be energetic enough to tackle that winter walk!

The Insalata Russa, or Russian Salad (funny name for an Italian staple), must indeed have roots in the royal banquettes of the czars, where French chefs used to dress both humble and precious ingredients with creamy  and  voluptuous mayonnaise.

Insalata Russa Recipe

4 medium potatoes diced

4 carrots

100 gr of garden peas

4 big jerkins

a handful of capers

juice of one organic lemon

Celtic salt to taste

Dice the vegetables to small cubes and quickly boil them. Combine with diced jerkins, capers, salt and lemon. 

Take a jar of your favourite mayo, or make it yourself, and blend in the vegetables until a creamy salad is achieved. These quantities should serve four starters. 

You can steam the best king prawns you can find to accompany this simple but indulgent salad.

A vegan version here requires a vegan mayo which you can find in many food stores. If you can't get hold of it, put together a quick one by mixing natural soya yogurt with extra virgin olive oil and a generous squeeze of lemon. Add a little amount of mustard for extra taste or incorporate the capers with a hand blender.