Capo d'Anno
New Year's Day Recipes
The annual rite of consuming good luck food for New Year's Day is observed all over the world. Exactly what you consume depends largely on where your
ancestors came from and what was available there during the winter. In Italy, lentils are eaten as a symbol of good luck and prosperity because they
resemble tiny coins. Tuscans eat lentils with "Cotechino", a large pork sausage. People in Bologna and Modena eat lentils with "Zampone", the same
sausage mixture stuffed into the skin of a pig's foot. In the Piedmont, little grains of rice symbolize money, so New Year's Day menus feature risotto and for
added luck, a plate of beef or chicken would be served with spinach and lentils. If you would like to add a "good luck" dish to your New Year's Day menu, we
are providing you with several options.
ancestors came from and what was available there during the winter. In Italy, lentils are eaten as a symbol of good luck and prosperity because they
resemble tiny coins. Tuscans eat lentils with "Cotechino", a large pork sausage. People in Bologna and Modena eat lentils with "Zampone", the same
sausage mixture stuffed into the skin of a pig's foot. In the Piedmont, little grains of rice symbolize money, so New Year's Day menus feature risotto and for
added luck, a plate of beef or chicken would be served with spinach and lentils. If you would like to add a "good luck" dish to your New Year's Day menu, we
are providing you with several options.
| Mangia Bene Pasta |
| Chi mangia bene, vive bene Who eats well, lives well |
 | |  | |  | |  | |  |
Custom Search
Recipes
Sausage and Lentils
Lentil and Escarole Soup
Veal with Lentils and Pasta
Risotto with Fondue
Seafood Risotto
Honey-Sesame Cookies
Sausage and Lentils
Lentil and Escarole Soup
Veal with Lentils and Pasta
Risotto with Fondue
Seafood Risotto
Honey-Sesame Cookies
| Veal with Lentils and Pasta |
Lentil and Escarole Soup
1 medium onion, chopped
2 celery stalks, chopped
2 small carrots, chopped
1/4 cup olive oil
2 garlic cloves, chopped
2 cups diced tomatoes
2-1/4 cups lentils
8 cups chicken or beef stock
1 head escarole, chopped
Salt and pepper
1/2 cup grated Parmesan cheese
In a large saucepan over medium heat, cook the onion, celery, and carrots in olive oil about 10 minutes.
Add the garlic and cook 1 more minute.
Add the tomatoes, bring to a simmer, and cook 10 minutes to reduce the liquid.
Add the lentils and stock and bring to a simmer.
Reduce the heat to low and cook, uncovered, about 30 minutes.
Add the escarole, salt and pepper to taste, and cook until lentils are tender, 35-45 minutes.
Ladle into individual bowls and sprinkle with Parmesan cheese.
1 medium onion, chopped
2 celery stalks, chopped
2 small carrots, chopped
1/4 cup olive oil
2 garlic cloves, chopped
2 cups diced tomatoes
2-1/4 cups lentils
8 cups chicken or beef stock
1 head escarole, chopped
Salt and pepper
1/2 cup grated Parmesan cheese
In a large saucepan over medium heat, cook the onion, celery, and carrots in olive oil about 10 minutes.
Add the garlic and cook 1 more minute.
Add the tomatoes, bring to a simmer, and cook 10 minutes to reduce the liquid.
Add the lentils and stock and bring to a simmer.
Reduce the heat to low and cook, uncovered, about 30 minutes.
Add the escarole, salt and pepper to taste, and cook until lentils are tender, 35-45 minutes.
Ladle into individual bowls and sprinkle with Parmesan cheese.
Veal with Lentils and Pasta (serves 6)
1 ounce dried porcini mushrooms, soaked in warm water about 15 minutes
2 pounds veal for stew, cut into 1-inch pieces
Salt and pepper
Flour for dusting
3 tablespoons olive oil
1 medium onion, finely chopped
8 ounces fresh mushrooms, sliced
1 cup dry white wine
1 tablespoon fresh rosemary, chopped
1 cup chopped tomatoes
3 cups chicken or beef stock
1 cup lentils
3/4 cup small pasta, such as ditalini, tubetti, shells, or elbows
Drain soaked mushrooms, reserve liquid and add it to the stock.
Salt and pepper the veal and dust with the flour.
Heat the oil in a large skillet and cook veal over high heat until veal is brown.
Add the onion and mushrooms and continue cooking.
When onion begins to brown, add wine and rosemary, cover and simmer for 5 minutes.
Transfer all ingredients to a large saucepan and add the stock.
Bring to a boil, then cover, reduce heat and simmer about 1-1/4 hours.
Add lentils and continue cooking about 1 hour.
Stir often to prevent lentils from sticking to the bottom.
Cook pasta. Put pasta into individual soup bowls. Ladle stew over top. Serve.
1 ounce dried porcini mushrooms, soaked in warm water about 15 minutes
2 pounds veal for stew, cut into 1-inch pieces
Salt and pepper
Flour for dusting
3 tablespoons olive oil
1 medium onion, finely chopped
8 ounces fresh mushrooms, sliced
1 cup dry white wine
1 tablespoon fresh rosemary, chopped
1 cup chopped tomatoes
3 cups chicken or beef stock
1 cup lentils
3/4 cup small pasta, such as ditalini, tubetti, shells, or elbows
Drain soaked mushrooms, reserve liquid and add it to the stock.
Salt and pepper the veal and dust with the flour.
Heat the oil in a large skillet and cook veal over high heat until veal is brown.
Add the onion and mushrooms and continue cooking.
When onion begins to brown, add wine and rosemary, cover and simmer for 5 minutes.
Transfer all ingredients to a large saucepan and add the stock.
Bring to a boil, then cover, reduce heat and simmer about 1-1/4 hours.
Add lentils and continue cooking about 1 hour.
Stir often to prevent lentils from sticking to the bottom.
Cook pasta. Put pasta into individual soup bowls. Ladle stew over top. Serve.
Risotto with Fondue (serves 4-6)
8 ounces Fontina cheese, cut into 1/2-inch cubes
1/2 cup milk, heated to lukewarm
1 tablespoon olive oil
2 tablespoons unsalted butter
1 garlic clove, finely minced
1 bay leaf
2 cups Arborio rice
1/2 cup dry white wine
4-1/2 cups beef broth
1 tablespoon flour
1 egg yolk, well beaten
Salt and white pepper
Put the cheese in a bowl with the warm milk.
Heat the oil and butter in a saucepan over medium heat.
Add the garlic, bay leaf and rice and sauté 3 minutes.
Add the wine and cook until it has evaporated.
In another saucepan heat the broth to a boil.
Begin adding it to the rice a half cup at a time, stirring continually.
It will take about 20 minutes until all of the broth is added and absorbed.
In the top of a double boiler over simmering water, combine the Fontina, milk, and flour.
Stir until the cheese is melted. Add the egg yolk. Season with salt and pepper.
Form the rice into a mound on a serving platter.
Make an indentation in the middle and pour the cheese in.
8 ounces Fontina cheese, cut into 1/2-inch cubes
1/2 cup milk, heated to lukewarm
1 tablespoon olive oil
2 tablespoons unsalted butter
1 garlic clove, finely minced
1 bay leaf
2 cups Arborio rice
1/2 cup dry white wine
4-1/2 cups beef broth
1 tablespoon flour
1 egg yolk, well beaten
Salt and white pepper
Put the cheese in a bowl with the warm milk.
Heat the oil and butter in a saucepan over medium heat.
Add the garlic, bay leaf and rice and sauté 3 minutes.
Add the wine and cook until it has evaporated.
In another saucepan heat the broth to a boil.
Begin adding it to the rice a half cup at a time, stirring continually.
It will take about 20 minutes until all of the broth is added and absorbed.
In the top of a double boiler over simmering water, combine the Fontina, milk, and flour.
Stir until the cheese is melted. Add the egg yolk. Season with salt and pepper.
Form the rice into a mound on a serving platter.
Make an indentation in the middle and pour the cheese in.
Seafood Risotto (serves 4)
5 tablespoons unsalted butter, divided
4 tablespoons olive oil, divided
1 cup onion, finely minced
2 garlic cloves, minced
2 cups Arborio rice
4-5 cups fish stock
1/2 cup chopped Portobello mushrooms
1/2 pound small scallops
1/2 pound shrimp, peeled
1-2 lobster tails, cut into chunks
5-6 squid tubes, cut into rings
1/2 tablespoon Kosher salt
Black pepper
1/4 cup Parmesan cheese (optional)
In a large Dutch oven, heat 3 tablespoons butter and 3 tablespoons olive oil.
Add onion and garlic. Cook on medium heat for 3 minutes, stirring continually.
Add rice. Turn heat up a little and toast rice slightly, 2-3 minutes.
Then reduce heat to medium-low.
In another saucepan, sauté mushrooms in 1 tablespoon olive oil, 1-2 minutes.
Add fish broth to mushrooms and bring to a slow simmer.
Begin adding this broth, about 1 cup at a time, to the rice. Stir regularly.
Allow the rice to absorb the liquid before more broth is added.
This should take 25-30 minutes.
While adding the last cup of broth, add all of the seafood, salt and pepper.
Cook about 5 minutes until all of the liquid is absorbed and the seafood is cooked.
Remove from heat. Add 1-2 tablespoons butter and Parmesan cheese, if desired.
5 tablespoons unsalted butter, divided
4 tablespoons olive oil, divided
1 cup onion, finely minced
2 garlic cloves, minced
2 cups Arborio rice
4-5 cups fish stock
1/2 cup chopped Portobello mushrooms
1/2 pound small scallops
1/2 pound shrimp, peeled
1-2 lobster tails, cut into chunks
5-6 squid tubes, cut into rings
1/2 tablespoon Kosher salt
Black pepper
1/4 cup Parmesan cheese (optional)
In a large Dutch oven, heat 3 tablespoons butter and 3 tablespoons olive oil.
Add onion and garlic. Cook on medium heat for 3 minutes, stirring continually.
Add rice. Turn heat up a little and toast rice slightly, 2-3 minutes.
Then reduce heat to medium-low.
In another saucepan, sauté mushrooms in 1 tablespoon olive oil, 1-2 minutes.
Add fish broth to mushrooms and bring to a slow simmer.
Begin adding this broth, about 1 cup at a time, to the rice. Stir regularly.
Allow the rice to absorb the liquid before more broth is added.
This should take 25-30 minutes.
While adding the last cup of broth, add all of the seafood, salt and pepper.
Cook about 5 minutes until all of the liquid is absorbed and the seafood is cooked.
Remove from heat. Add 1-2 tablespoons butter and Parmesan cheese, if desired.
Honey-Sesame Cookies
(Makes 48 cookies)
In Roma times, guests were given honey-sesame cookies so the new year would be filled with sweetness.
2-1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup unsalted butter, room temperature
1/2 cup honey
2 eggs
1/2 cup sesame seeds
In a bowl, combine flour, baking powder, salt, and baking soda. Set aside.
In another bowl, combine butter, honey and eggs with an electric mixer until well combined.
Gradually beat in the flour mixture.
Cover and chill the dough about 1 hour or until firm.
Preheat oven to 375 degrees F.
Grease 2 baking sheets.
Form chilled dough into 1-inch balls.
Place balls on prepared baking sheets.
Flatten each ball slightly
Bake 10 minutes or until golden brown.
Remove cookies from baking sheets and cool on a wire rack..
(Makes 48 cookies)
In Roma times, guests were given honey-sesame cookies so the new year would be filled with sweetness.
2-1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup unsalted butter, room temperature
1/2 cup honey
2 eggs
1/2 cup sesame seeds
In a bowl, combine flour, baking powder, salt, and baking soda. Set aside.
In another bowl, combine butter, honey and eggs with an electric mixer until well combined.
Gradually beat in the flour mixture.
Cover and chill the dough about 1 hour or until firm.
Preheat oven to 375 degrees F.
Grease 2 baking sheets.
Form chilled dough into 1-inch balls.
Place balls on prepared baking sheets.
Flatten each ball slightly
Bake 10 minutes or until golden brown.
Remove cookies from baking sheets and cool on a wire rack..
Sausage and Lentils (serves 4-6)
1-1/2 cups lentils
1 tablespoon olive oil
1/4 cup pancetta, diced
1 large onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 pound Cotechino sausage *
1/2 cup traditional tomato sauce
1 bay leaf
Salt to taste
Place the lentils in a large saucepan. Add 2 quarts of water and bring to a boil.
Reduce heat to a simmer, cover, and cook 45 minutes, or until the lentils are tender.
Drain and set aside.
In a skillet, sauté the pancetta, onion, carrots, and celery in olive oil until soft, about 5 minutes.
Remove mixture and set aside.
In the same skillet, cook the sausage until golden brown.
Remove the sausage and cut into pieces. Discard the fat from the skillet.
Add the reserved vegetable mixture to the skillet with the tomato sauce, lentils, and bay leaf.
Cook over low heat, covered, for 5 minutes. Season with salt and pepper.
Pour the lentils onto a serving platter and arrange the sausages around them. Serve.
* Cotechino sausage is traditional in this dish but it may be difficult to find.
Substitute any flavorful Italian sausage.
1-1/2 cups lentils
1 tablespoon olive oil
1/4 cup pancetta, diced
1 large onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 pound Cotechino sausage *
1/2 cup traditional tomato sauce
1 bay leaf
Salt to taste
Place the lentils in a large saucepan. Add 2 quarts of water and bring to a boil.
Reduce heat to a simmer, cover, and cook 45 minutes, or until the lentils are tender.
Drain and set aside.
In a skillet, sauté the pancetta, onion, carrots, and celery in olive oil until soft, about 5 minutes.
Remove mixture and set aside.
In the same skillet, cook the sausage until golden brown.
Remove the sausage and cut into pieces. Discard the fat from the skillet.
Add the reserved vegetable mixture to the skillet with the tomato sauce, lentils, and bay leaf.
Cook over low heat, covered, for 5 minutes. Season with salt and pepper.
Pour the lentils onto a serving platter and arrange the sausages around them. Serve.
* Cotechino sausage is traditional in this dish but it may be difficult to find.
Substitute any flavorful Italian sausage.
| Other Recipes That Might Interest You Italian Christmas Eve The Legend of Befana and Befana Cake Italian Christmas Desserts Italian Sausage Recipes St. Joseph's Day Sicilian Fig Cake All Soul's Day Cookies |
 Tuscan - Gourmet Meals Delivered - $ 49.99 Gourmet entrees Tuscan style. Also includes sauce and delicious side vegetable. Select from several Tuscan entrees including chicken Roma with creamy garlic sauce or baked salmon with sundried tomato Alfredo sauce. An exceptional gourmet food gift. |
 Let's Celebrate Bouquet of Cookies - $ 47.00 Whenever you are celebrating, this cookie gift bouquet is in order. They'll "eat" a toast to you with champagne shaped cookies, surround by stars and balloons for a festive mood. Great Way to say "Happy New Year" |
