An e-twinning Christmas menu
Student Magazine
Our English corner
A Christmas Menu in Italy
Scuola Montalcini Afragola
Italy
Italy
Starters
Smoked salmon & insalata russa
Main Course
Spaghetti with clams
Second Course
Fried cod in batter
Desserts
Struffoli & Mostaccioli & Torrone
& Christmas zeppole
& Christmas zeppole
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The recipesLoading...
StarterLoading...
Smoked salmonLoading...
Starter
Russian salad
Ingredients
6 medium carrots, cut into dice
6 medium potatoes, cut into dice
One package peas
400g mayonnaise
Salt
6 medium carrots, cut into dice
6 medium potatoes, cut into dice
One package peas
400g mayonnaise
Salt
Main Course
Spaghetti with clams
Ingredients
Spaghetti 320 g
Clams 1 kg
Garlic 1 clove
Parsley 1 bunch
Extra virgin olive oil to taste
Black pepper to taste
Salt to taste
Spaghetti 320 g
Clams 1 kg
Garlic 1 clove
Parsley 1 bunch
Extra virgin olive oil to taste
Black pepper to taste
Salt to taste
Second course
Fried cod in batter
Ingredients
500 g of desalted cod
200 g of 00 flour
220 ml of water
salt
extra virgin olive oil or frying oil
500 g of desalted cod
200 g of 00 flour
220 ml of water
salt
extra virgin olive oil or frying oil
Dessert
Ingredients
450 g 00 flour
1 orange grated peel
80 g cold melted butter
80 g caster sugar
1 tablespoon limoncello liqueur
3 whole eggs
500 ml peanut oil
250 ml wildflower honey
3 spoons of little devils (colored sugared almonds)
10 candied cherries
Struffoli
Dessert
Mostaccioli
Ingredients
Flour 00 500g;
Water 250g;
Bitter cocoa powder 30g;
Pisto 5g;
Sugar 300g;
Almond grains 300g;
Orange peel 1;
Ammonia for desserts;
Dark chocolate 500g