Authentic Italian Cooking
Italian Xmas recipes: meat and poultry recipes
Italy is famous for its Christmas recipes. We Italians are used to prepare a lot of dishes because Christmas table must be very rich. Generally, Christmas Eve menu is made only with fish. On the contrary our Christmas day lunch is the triumph of the meat. Here are some authentic Italian recipes!
What's the ideal meat for a perfect Christmas menu?
There is not a precise answer. Tastes and habits are very different.
However, I'm going to give you some tips that come from the wisdom traditions of the past. Prepare at least two courses. A bird: turkey, capon, pheasant or duck. And then a roast meat, beef or pork. Another choice could be boiled meat. First of all, this choice will allow to satisfy everyone and secondly to have leftovers with which to survive for at least two days without being forced to cook in the following days.
For fans of the game ... there are recipes with wild boar or deer too.
Meat recipes for Holiday season menus
Duck in Orange Sauce is one of the most popular dishes of the Christmas holidays. Duck has a tasty meat and orange juice helps to degrease it and make it even more tempting. There are many variations. My tested recipe is particularly liked by all my guests because it is very simple. Remember: the simplest recipes are the most appreciated.
This duck recipe is very nice to see. This is a scenographic dish. In the same time it is very easy to do and tastes fantastic! You'll need only duck meat, pomegranades, chives and olive oil!
Another dish with duck that, as you can see in the photo, is very good and particularly inviting. You may already cut it into portions and so you are not forced to serve it whole. The duck is cooked in orange juice and accompanied by chestnuts.
You can not miss a piece of roast meat in your Christmas menu, Italian-style. Generally, I bake it in a delicious tomato sauce that becomes a great sauce for noodles, macaroni or spaghetti the same day or the next day.
Boned guinea fowl, frittatas, orange juice and Cointreau, aromatic herbs. Just a few ingredients and lots of flavor. An unusual but delicious way to present guinea fowl. Guinea fowl is divided into three parts to make small roasts to be cooked and served more easily.
Look at the dish! Do you see how it is garnished?
This is the typical recipe of the Italian capon stuffed with chestnuts and sausage. My variant is to add myrtle liqueur that gives it a delicious flavor. Just a few ingredients but well combined together make a great dish ;))
Another recipe for baked capon. This time its filling is made with Cointreau-flavored chestnuts, sausage and pumpkin. Capon is cooked whole in the oven and then is portioned to complete its cooking.
This recipe with venison is long only in appearance. In reality, the active time is limited. You have to start the night before marinating it in red wine and then cook for a long time the next day.
This recipe with venison is truly superb as the name implies. It may be a perfect choice for your Christmas menu, after a very rich assorted appetizer platter. It is a dish where the meat is served with basmati rice and a special jam. It is ideal for a fine and delicious meal.
The roast turkey is a classic recipe for the Christmas holidays in Italy. Each family has its own version. If you are looking for some new ideas, try this. The filling is made with ground pork loin, strolghino salami or other soft salami and dried figs with no added sugar. A true gluttony!
I think a meat dish flavored with orange juice is ideal for every Christmas menu. All holiday menus are generally aboundant and then to degrease a bit your mouth can be very useful. My rabbit should be served with slices of orange and black olives.
Read more on the page, two full menus included.
Tasty and delicate, a real gluttony! It is easy to do too!
Who said that to impress your guests, you have to condemn yourself in the kitchen for hours and use one hundred thousand ingredients? the simplest things to do are often the most good if you use "well chosen" combinations.
The filling for this rabbit is a typical Italian recipe, according our traditions. Frittata (you can flavor it with black truffle inHoliday season), porchetta and aromaticherbs. What about it?
Chicken galantine is very common in Italy at Christmastime. Here you see it served on a bed of green jelly for a scenographic presentation.
You can serve it either as a starter or main course. The choice is yours!
Pheasant meat is sometimes a little chewy. Bake it with tangerine juice, berries and a hint of kumquat.
This pheasant dish is fabulous!
Special for your Christmas dinner or New Year's Eve.
This dish with guinea fowl is fantastic, worthy of a great menu. Contrary to what you may think, it is very cheap and easy to do.
A tasty recipe of mine ... according to people who tasted it.
A different way to serve turkey at Christmas. You are not forced to buy a whole turkey. Ideal everytime you need to cook for a few people and do not want to give up the traditional turkey.
What are the best pieces of meat to make a good dish of boiled beef? what cooking techniques? how to serve it,Italian-style?
The broth is a must for Christmas. In order to enjoy tortellini or cappelletti ... :))
Boned rabbit meat is processed with ham, sausage, beans and carrots.
It can be prepared in advance and served as appetizer or a delicious second course after the first course (pasta or rice).
Typical Sicilian recipe and great main dish. It is called farsumagru in Sicilian ;)) This is a rolled roast with a delicious filling made of sausage, bacon, cheese and herbs.