Italian Christmas Day Dinner Menu
Dessert
Italians generally serve seasonal fruit and nuts at the end of a meal.
For an additional selection of desserts, go to:
Throughout Italy, every region has ritual foods for Christmas Day.
The menu that we have put together combines favorites from various regions. Christmas lunch in the Marches region of Italy usually begins with a delicate
soup flavored with strands of breadcrumbs and Parmesan cheese combined with egg yolks. Our version has a fine lemony flavor. We have chosen turkey
as our main course, as it is now popular all over Italy. Capon used to be the special Christmas entree. Italians love roasted chestnuts and frequently use
them in their stuffing. You can roast chestnuts yourself or buy them packaged in cans or jars. Just be sure to check that the chestnuts are not sweetened.
From the Lombardia region of Italy, we have chosen Christmas Beet Ravioli. The beet-red filling show through the dough and gives the ravioli a beautiful
rosy color. To end a holiday meal, a tray of cookies is a common feature in Italian homes. Fresh and dried fruit and roasted nuts are also often served. If
you're craving something sweet, try one of our many dessert recipes.
The menu that we have put together combines favorites from various regions. Christmas lunch in the Marches region of Italy usually begins with a delicate
soup flavored with strands of breadcrumbs and Parmesan cheese combined with egg yolks. Our version has a fine lemony flavor. We have chosen turkey
as our main course, as it is now popular all over Italy. Capon used to be the special Christmas entree. Italians love roasted chestnuts and frequently use
them in their stuffing. You can roast chestnuts yourself or buy them packaged in cans or jars. Just be sure to check that the chestnuts are not sweetened.
From the Lombardia region of Italy, we have chosen Christmas Beet Ravioli. The beet-red filling show through the dough and gives the ravioli a beautiful
rosy color. To end a holiday meal, a tray of cookies is a common feature in Italian homes. Fresh and dried fruit and roasted nuts are also often served. If
you're craving something sweet, try one of our many dessert recipes.
| Another Italian Christmas Soup Recipe Tortellini in Brodo |
| More Appetizer Recipes More Salad Recipes More Soup Recipes More Ravioli Recipes More Holiday Side Dishes |
Appetizer: Shrimp with Garlic and Toasted Bread Crumbs
Soup: Christmas Soup with Bread and Cheese (Stracciatelle)
Salad: Mediterranean Hearts of Palm Salad
Pasta: Christmas Beet Ravioli
Entree: Turkey with Chestnut Stuffing
Vegetable: Sauteed Spinach with Cannellini Beans
Dessert: Fruit and Nuts or Selection of other Traditional Italian Desserts
Soup: Christmas Soup with Bread and Cheese (Stracciatelle)
Salad: Mediterranean Hearts of Palm Salad
Pasta: Christmas Beet Ravioli
Entree: Turkey with Chestnut Stuffing
Vegetable: Sauteed Spinach with Cannellini Beans
Dessert: Fruit and Nuts or Selection of other Traditional Italian Desserts
| Mangia Bene Pasta |
| Chi mangia bene, vive bene Who eats well, lives well |
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Shrimp with Garlic and Toasted Bread Crumbs
(Serves 6)
1 cup fresh Italian bread crumbs
1/3 cup chopped flat-leaf parsley
1 garlic clove, minced
Salt and pepper
1/4 cup olive oil
1-1/2 pounds large shrimp, peeled
Lemon wedges
Preheat oven to 450-degrees F.
Grease a large baking sheet.
In a bowl, combine the bread crumbs, parsley, garlic, salt and pepper.
Add about 3 tablespoons of oil to moisten the crumbs.
Place the shrimp on the baking sheet. Curl each shrimp into a circle.
Spoon a little of the crumb mixture on each shrimp. Drizzle with a little oil.
Bake 10-15 minutes, until the shrimp are pink and the crumbs lightly browned.
Serve with lemon wedges to drizzle over the shrimp.
(Serves 6)
1 cup fresh Italian bread crumbs
1/3 cup chopped flat-leaf parsley
1 garlic clove, minced
Salt and pepper
1/4 cup olive oil
1-1/2 pounds large shrimp, peeled
Lemon wedges
Preheat oven to 450-degrees F.
Grease a large baking sheet.
In a bowl, combine the bread crumbs, parsley, garlic, salt and pepper.
Add about 3 tablespoons of oil to moisten the crumbs.
Place the shrimp on the baking sheet. Curl each shrimp into a circle.
Spoon a little of the crumb mixture on each shrimp. Drizzle with a little oil.
Bake 10-15 minutes, until the shrimp are pink and the crumbs lightly browned.
Serve with lemon wedges to drizzle over the shrimp.
Christmas Soup with Bread and Cheese
"Stracciatelle"
(Serves 6)
4 egg yolks
Heaping 1/4 cup of grated Parmesan cheese
1/3 cup fine fresh breadcrumbs
Pinch of nutmeg
Salt
Zest of 1 small lemon
8 cups chicken broth
Combine the yolks, cheese, bread crumbs, nutmeg, salt, and lemon zest to form a firm paste.
Bring the broth to a simmer in a large saucepan.
Slowly whisk in the bread crumb mixture, stirring to break it up well.
Cook 3 minutes. Serve.
"Stracciatelle"
(Serves 6)
4 egg yolks
Heaping 1/4 cup of grated Parmesan cheese
1/3 cup fine fresh breadcrumbs
Pinch of nutmeg
Salt
Zest of 1 small lemon
8 cups chicken broth
Combine the yolks, cheese, bread crumbs, nutmeg, salt, and lemon zest to form a firm paste.
Bring the broth to a simmer in a large saucepan.
Slowly whisk in the bread crumb mixture, stirring to break it up well.
Cook 3 minutes. Serve.
Mediterranean Hearts of Palm Salad
(Serves 6)
1 head Romaine lettuce, cut into bite-size pieces
1 (14 ounce) can sliced hearts of palm, chilled
2 tomatoes, cut into wedges
1 cup roasted red pepper, cut into strips
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1/3 cup chicken broth
Salt and pepper
1/2 cup crumbled Gorgonzola cheese
On individual salad plates, evenly divide the lettuce, palm, tomatoes, and red pepper.
In a small bowl, whisk together the oil, vinegar, lemon juice, broth, salt and pepper.
Drizzle the dressing over the salad on each plate.
Top each salad with some crumbled cheese.
(Serves 6)
1 head Romaine lettuce, cut into bite-size pieces
1 (14 ounce) can sliced hearts of palm, chilled
2 tomatoes, cut into wedges
1 cup roasted red pepper, cut into strips
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1/3 cup chicken broth
Salt and pepper
1/2 cup crumbled Gorgonzola cheese
On individual salad plates, evenly divide the lettuce, palm, tomatoes, and red pepper.
In a small bowl, whisk together the oil, vinegar, lemon juice, broth, salt and pepper.
Drizzle the dressing over the salad on each plate.
Top each salad with some crumbled cheese.
Christmas Beet Ravioli
(Serves 6)
4 medium beets
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dry bread crumbs
Salt and pepper
1 recipe for Quick and Easy Ravioli Dough
8 tablespoons unsalted butter
1 tablespoon poppy seeds
Extra Parmesan for sprinkling
In a saucepan, cover the beets with water and bring to a simmer.
Cover and cook over low heat 20-30 minutes, or until the beets can be pierced easily with a fork.
Drain and set aside to cool.
Remove the skin from the beets and cut into chunks. Put beets in a food processor.
Chop the beets until coarse. Add the cheeses and bread crumbs.
Pulse to form a slightly coarse mixture. Add salt and pepper to taste.
Make the ravioli dough and follow the directions for filling and cooking. Go to directions
For the sauce, melt the butter with the poppy seeds in a small saucepan.
Pour the sauce over the cooked ravioli and sprinkle with Parmesan.
(Serves 6)
4 medium beets
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dry bread crumbs
Salt and pepper
1 recipe for Quick and Easy Ravioli Dough
8 tablespoons unsalted butter
1 tablespoon poppy seeds
Extra Parmesan for sprinkling
In a saucepan, cover the beets with water and bring to a simmer.
Cover and cook over low heat 20-30 minutes, or until the beets can be pierced easily with a fork.
Drain and set aside to cool.
Remove the skin from the beets and cut into chunks. Put beets in a food processor.
Chop the beets until coarse. Add the cheeses and bread crumbs.
Pulse to form a slightly coarse mixture. Add salt and pepper to taste.
Make the ravioli dough and follow the directions for filling and cooking. Go to directions
For the sauce, melt the butter with the poppy seeds in a small saucepan.
Pour the sauce over the cooked ravioli and sprinkle with Parmesan.
Turkey with Chestnut Stuffing
(Serves 8)
Stuffing:
6 cups dry Italian bread, cut into cubes
1 cup milk
2 tablespoons unsalted butter
2 tablespoons olive oil
2 onions, chopped
4 ounces pancetta, chopped
2 tablespoons fresh sage, chopped
1 cup coarsely chopped chestnuts
1 apple, peeled and chopped
Salt and pepper
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 (12-14 pound) turkey
Salt and pepper
1 cup dry white wine
To make the stuffing:
Put the bread cubes in a large bowl and add the milk. Let soak for 10 minutes.
In a large skillet over medium heat, melt the butter with the oil.
Add the onions and pancetta.
Cook about 10 minutes until the onions are golden and pancetta begins to brown.
Stir in sage. Remove from heat.
Squeeze the milk from the bread and place the bread in a large bowl.
Add the chestnuts and apple.
Transfer the onion-pancetta mixture to the bowl. Season with salt and pepper.
Mix well. Allow to cool. Stuffing can be refrigerated for 24 hours.
Preheat the oven to 350-degrees F.
Combine the chopped rosemary and sage.
Lift the skin of the turkey and spread the herb mixture between the skin and the meat.
Fill the turkey with the stuffing.
Place the turkey on a rack in a roasting pan and bake for 1 hour.
After the first hour, begin to baste the turkey every 30 minutes with the wine and juices in the pan.
Roast an additional 2-1/2 to 3 hours.
The turkey is done when the temperature at the thickest part of the turkey reaches 165-degrees F.
Remove from the oven and let rest for 15 minutes.
Transfer the stuffing to a bowl and carve the turkey.
(Serves 8)
Stuffing:
6 cups dry Italian bread, cut into cubes
1 cup milk
2 tablespoons unsalted butter
2 tablespoons olive oil
2 onions, chopped
4 ounces pancetta, chopped
2 tablespoons fresh sage, chopped
1 cup coarsely chopped chestnuts
1 apple, peeled and chopped
Salt and pepper
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 (12-14 pound) turkey
Salt and pepper
1 cup dry white wine
To make the stuffing:
Put the bread cubes in a large bowl and add the milk. Let soak for 10 minutes.
In a large skillet over medium heat, melt the butter with the oil.
Add the onions and pancetta.
Cook about 10 minutes until the onions are golden and pancetta begins to brown.
Stir in sage. Remove from heat.
Squeeze the milk from the bread and place the bread in a large bowl.
Add the chestnuts and apple.
Transfer the onion-pancetta mixture to the bowl. Season with salt and pepper.
Mix well. Allow to cool. Stuffing can be refrigerated for 24 hours.
Preheat the oven to 350-degrees F.
Combine the chopped rosemary and sage.
Lift the skin of the turkey and spread the herb mixture between the skin and the meat.
Fill the turkey with the stuffing.
Place the turkey on a rack in a roasting pan and bake for 1 hour.
After the first hour, begin to baste the turkey every 30 minutes with the wine and juices in the pan.
Roast an additional 2-1/2 to 3 hours.
The turkey is done when the temperature at the thickest part of the turkey reaches 165-degrees F.
Remove from the oven and let rest for 15 minutes.
Transfer the stuffing to a bowl and carve the turkey.
Sauteed Spinach with Cannellini Beans
(Serves 6)
2 pounds fresh spinach
1/4 cup olive oil
6 garlic cloves, minced
Red pepper flakes
Salt and pepper
2 (14 ounce) cans cannellini beans
Trim the ends off the spinach stems and discard any yellowed leaves.
In a large skillet over medium-high heat, add a portion of the oil.
Add some of the garlic, red pepper, salt and pepper and sauté 2-3 minutes until it is golden.
Add a portion of the spinach. Toss to coat it evenly with the oil.
To accommodate the large quantity of spinach, saute the leaves in batches.
Cook 2-3 minutes until the leaves are wilted but not mushy.
Add some of the beans with each batch of spinach just to heat through.
Serve.
(Serves 6)
2 pounds fresh spinach
1/4 cup olive oil
6 garlic cloves, minced
Red pepper flakes
Salt and pepper
2 (14 ounce) cans cannellini beans
Trim the ends off the spinach stems and discard any yellowed leaves.
In a large skillet over medium-high heat, add a portion of the oil.
Add some of the garlic, red pepper, salt and pepper and sauté 2-3 minutes until it is golden.
Add a portion of the spinach. Toss to coat it evenly with the oil.
To accommodate the large quantity of spinach, saute the leaves in batches.
Cook 2-3 minutes until the leaves are wilted but not mushy.
Add some of the beans with each batch of spinach just to heat through.
Serve.
