Christmas is the perfect time to rediscover the authentic flavors of our culinary tradition. To enrich your table with a touch of originality and taste, we have selected 3 regional appetizers that combine simplicity and tradition.
Preparations that enclose typical stories and flavors, ideal for surprising your guests with a journey through Italy.
Discover these recipes with us and bring the magic of the holidays to the table!
1. Artichokes Judas Style
( from Rome, The tastiest recipes)
Ingredients for 4 people:
- 8 Roman artichokes (mammole or cimaroli)
- extra virgin olive oil
- salt
- pepper
Clean the artichokes by first removing the outer leaves and then the toughest part of the stem.
Boil them in hot oil (not boiling) and, once cooked, drain them on paper.
placing them with the stems facing upwards.
Press the stems lightly so that the artichoke leaves can
to expand.
Season with salt and pepper and, once they have cooled, fry them in boiling oil for 2-3 minutes maximum in a sufficiently large pan.
Remove the artichokes from the pan and let them dry on absorbent paper.
before serving them while still hot.
2. Mondeghili
( from Milan - Lombardy, The tastiest recipes)
Ingredients for 4 people:
- 300 g of boiled veal
- 1 cooked carrot
- 1 cooked onion
- 1 egg
- 1 clove of garlic
- 50 g grated cheese
- 1 slice of bread soaked in milk
- 150 g of grated white bread
- salt
- pepper
- extra virgin olive oil for frying
Pass the meat, vegetables, garlic and slice of bread through the mincer.
Add the egg and grated cheese to the mixture and season with salt and pepper.
Make slightly flattened meatballs and coat them in breadcrumbs
and brown them in a pan with a little oil.
3. Apple Fritters
( from Valle D'Aosta, The tastiest recipes)
- 1 egg
- 1 dl milk
- 1 dl beer
- 00 flour to taste
- sugar to taste
- 1 pinch of salt
- 3 apples
- oil for frying
Prepare a soft and stringy batter with the eggs, sugar, milk, beer, flour and a pinch of salt.
Add the sliced ​​apples.
Let everything rest for about thirty minutes.
Fry by pouring spoonfuls of mixture into the boiling oil.