- A delicious Christmas dessert, easy to prepare without cooking in less than half an hour. Just mix 2 milk products. One is typical Italian: mascarpone; the other typical Greek: yogurt. Add icing sugar, mix well these 3 ingredients and the cream is ready to fill the panettone.
- Mascarpone is an Italian soft cheese made from cream and resembling cream cheese. It is recognized in Italy as a traditional “Agri-food product”. It is used in various Lombardy dishes and is considered a specialty in the region. Is one of the main ingredients of the typical Italian dessert “Tiramisu”.
Ingredients: (For this recipe has been used “Flegga” Greek yogurt & “Galbani Santa Lucia” Italian mascarpone cream cheese)
1 panettone 800 gr – 500 gr of mascarpone – 300 gr Greek yogurt – 150 Icing sugar – 300 gr orange jam
1.In a deep bowl, mix mascarpone, yogurt and 150 grams of icing sugar using a spatula or spoon until it becomes a soft and homogeneous cream. (See step by step photo gallery below)
Cover and leave to cool in the fridge for a couple of hours
2. Cut and remove the top of the panettone.
Cut the remaining cake horizontally into 3 layers
3. Fill the panettone by spreading a layer of cream on the first disc. On top of this add a thin layer of orange marmalade
4. Overlap the second disc of the cake and repeat the same operation
5. Decorate to your liking or leave it as it is.
In this case we decorate with house -shaped cookies (gingerbread), using rosemary branches for the trees and icing sugar for the snow. Simply, quickly, delicious!
If it is not consumed immediately it should be kept in the refrigerator for a couple of days due to the presence of the cheese cream
See step by step the photo gallery bellow.
This crusted turkey recipe also called “Wellington” is the ideal alternative to the usual Christmas roast. The wrapping of puff pastry is usual in Christmas recipes; symbolizes the swaddling clothes of the infant Jesus. In fact, it is very often used to prepare them right in the Christmas period.
Ingredients (for 2 persons):
1 turkey leg ~ boneless~ (800 gr) – 60 ml extra virgin olive oil – 300 ml white wine – 2 cloves of garlic – 2- 3 sage leaves – Salt 2 pinches
2 rolls of puff pastry
1 yolk + 2 tablespoons of milk
Method: Preheat the oven 180°C / 392° F
1. In a pan or in a large pot, heat the oil, add the garlic and the sage leaves.
2. Add the turkey leg. Brown it evenly on both sides for 10 min
3. Add the white wine and the salt.
Cover with a lid. Cook over low heat for 45 min
4. Check the cooking with a long skewer stick. When the turkey is ready, a clear/ transparent and diaphanous liquid will come out. (Pink liquid means it’s still raw in depth)
When it’s ready, remove it from the heat, let it cool completely and dry the meat well with kitchen paper
5. Coat the turkey (cold and dried) with the whole pastry
6. Pierce with a fork on both sides to prevent the pastry from swelling during cooking
7. Cut the second sheet into strips and form the classic grid for tarts. (Photo gallery below)
8. Coat the turkey with the pastry grid, sealing the edges tightly at the back side of the leg.
9. Brush the pastry with 1 beaten egg yolk together with 2 tablespoons of milk 10.
Bake in a preheated oven at 200 ° C for 20 – 25 min until the pastry is golden. Serve with roasted baby potatoes.
Recommended wine: In general, a medium-bodied red wine is the pergect choice, especially if you space between Barbera and Merlot, two different worlds but both perfectly matched to baked turkey.