10 Celebratory Italian Christmas Dinner Recipes That Make the Table Sparkle

The holiday season is a time of joy, and what better way to celebrate than with a stunning Italian Christmas dinner? Picture an antipasto platter filled with vibrant cured meats and cheeses. Think of the comforting layers of a Classic Lasagna Alla Bolognese. Each dish, from Salt-Crusted Branzino to indulgent Tiramisu, is designed to make your table shine. Ready to explore these exquisite recipes that will make your holiday celebration unforgettable?

Antipasto Platter With Italian Cured Meats and Cheeses

An antipasto platter is a delightful and colorful way to kick off any Italian Christmas dinner. It serves as a perfect prelude to the main courses, offering a variety of flavors and textures to tantalize the taste buds. Traditionally, this platter is an assortment of cured meats, cheeses, and accompaniments, all artfully arranged to encourage guests to sample and share.

The beauty of an antipasto platter is in its versatility, allowing you to include your favorite Italian delicacies while providing a balance of savory, salty, and tangy elements.

For a serving size of 4-6 people, your antipasto platter should include a selection of classic Italian cured meats such as prosciutto, salami, and bresaola. Complement these meats with a variety of cheeses, like Parmigiano-Reggiano, mozzarella, and gorgonzola.

Add in marinated vegetables, olives, roasted red peppers, and artichoke hearts to introduce a revitalizing contrast. Don’t forget to include some crusty Italian bread or breadsticks to complete the experience. This platter not only looks inviting but sets the stage for the delicious meal to follow.

Ingredients:

• 100g Prosciutto
• 100g Salami
• 100g Bresaola
• 100g Parmigiano-Reggiano cheese
• 100g Mozzarella cheese
• 100g Gorgonzola cheese
• 1 cup Marinated artichoke hearts
• 1 cup Roasted red peppers
• 1 cup Mixed olives (green and black)
• 1 cup Cherry tomatoes
• Fresh basil leaves
• 1 loaf Crusty Italian bread or breadsticks
• 1 tablespoon Olive oil
• Balsamic vinegar (optional)

Cooking Instructions:

1. Prepare the Meats: Start by slicing the prosciutto, salami, and bresaola thinly. Arrange these meats on one section of a large serving platter or wooden board, fanning them out to create visual interest.
2. Arrange the Cheeses: Cut the Parmigiano-Reggiano into small chunks or shards. Slice the mozzarella into round slices and crumble the gorgonzola. Place each cheese type in its own section on the platter, ensuring they’re easily accessible.
3. Add the Vegetables: Drain any excess liquid from the marinated artichoke hearts and roasted red peppers. Arrange them around the meat and cheese selections. Scatter the mixed olives and cherry tomatoes across the platter for added color and flavor.
4. Finish with Garnishes: Tuck fresh basil leaves among the meats and cheeses for a pop of green. Drizzle olive oil over the cherry tomatoes and, if desired, add a splash of balsamic vinegar for extra flavor.
5. Serve with Bread: Slice the crusty Italian bread or arrange breadsticks around the platter. These can be used to scoop up the meats, cheeses, and vegetables, allowing guests to create their own combinations.

Extra Tips:

When assembling your antipasto platter, consider the balance of flavors and textures. Aim to include both soft and hard cheeses, as well as a mix of mild and spicy cured meats. This variety keeps the platter interesting and guarantees there’s something for everyone.

Additionally, try to serve the platter at room temperature, as this enhances the flavors of the meats and cheeses. Finally, don’t hesitate to get creative with additional accompaniments such as nuts, figs, or a selection of dips to further personalize your antipasto experience.

Classic Lasagna Alla Bolognese

Lasagna Alla Bolognese is a quintessential Italian dish that embodies the warmth and richness of traditional Italian cooking. This classic recipe layers silky sheets of pasta with a hearty Bolognese sauce, creamy béchamel, and a generous sprinkling of Parmesan cheese. Perfect for a festive Italian Christmas dinner, this dish brings together the flavors of the season in a comforting and satisfying way. To obtain the authentic taste, it’s important to use high-quality ingredients and take the time to lovingly prepare each component.

The Bolognese sauce, a slow-simmered meat sauce, forms the heart of this lasagna. Its depth of flavor comes from the combination of ground beef and pork, aromatic vegetables, and a splash of red wine, all simmered to perfection. Complementing the richness of the Bolognese is the béchamel sauce, a smooth and creamy element that binds the layers together. When assembled with tender pasta sheets and topped with Parmesan cheese, the result is a lasagna that’s truly a celebration of Italian culinary tradition.

Ingredients (Serves 4-6):

• 9-12 lasagna sheets
• 1 cup grated Parmesan cheese

For the Bolognese Sauce:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 250g ground beef
• 250g ground pork
• 1 cup red wine
• 1 can (400g) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Béchamel Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• Nutmeg, a pinch
• Salt to taste

Cooking Instructions:

1. Prepare the Bolognese Sauce:
• Heat olive oil in a large saucepan over medium heat. Add the onion, carrots, celery, and garlic, and sauté until the vegetables are soft and fragrant, about 8-10 minutes.
• Add the ground beef and pork, breaking up the meat with a spoon, and cook until browned.
• Pour in the red wine and let it simmer until it reduces by half.
• Stir in the crushed tomatoes, tomato paste, and oregano. Season with salt and pepper.
• Reduce the heat to low and let the sauce simmer for at least 1-1.5 hours, stirring occasionally, until thickened and flavorful.
2. Make the Béchamel Sauce:
• In a separate saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to form a roux.
• Gradually whisk in the milk, making sure no lumps form. Continue to cook, stirring continuously, until the sauce thickens.
• Season with a pinch of nutmeg and salt. Set aside.
3. Assemble the Lasagna:
• Preheat your oven to 180°C (350°F).
• Spread a thin layer of Bolognese sauce at the bottom of a baking dish. Layer lasagna sheets over the sauce.
• Cover the lasagna sheets with a layer of Bolognese sauce, followed by a layer of béchamel sauce, and a sprinkling of Parmesan cheese.
• Repeat the layers until all ingredients are used, finishing with a layer of béchamel and a generous topping of Parmesan cheese.
4. Bake the Lasagna:
• Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
• Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and bubbling.
• Let the lasagna rest for about 10 minutes before serving.

Extra Tips:

For the best results, consider preparing the Bolognese sauce a day in advance to allow the flavors to fully develop. Additionally, make sure the béchamel sauce is smooth and not too thick, as it should spread easily over the pasta layers.

When layering the lasagna, don’t overcrowd with too many sheets of pasta, as this can make the dish overly dense. Finally, if you prefer a more robust flavor, feel free to add fresh basil or thyme to the Bolognese sauce during cooking. Buon appetito!

Risotto Al Radicchio and Gorgonzola

Risotto Al Radicchio and Gorgonzola is a luxurious and comforting Italian dish perfect for a festive Christmas dinner. This creamy risotto combines the slightly bitter flavor of radicchio with the rich, tangy taste of Gorgonzola cheese, creating a delightful harmony of flavors.

This dish isn’t only visually appealing with its vibrant purple hues but also a treat for the taste buds, making it an excellent choice for impressing your guests during the holiday season.

The preparation of this risotto involves slowly cooking Arborio rice in a savory broth, which allows the grains to absorb the flavors while achieving the perfect creamy consistency. The addition of radicchio, sautéed to enhance its natural sweetness, adds depth to the dish, while the Gorgonzola cheese provides a smooth and velvety finish.

This recipe serves 4-6 people, making it ideal for a cozy gathering with family and friends.

Ingredients:

• 1 ½ cups Arborio rice
• 1 small head of radicchio, thinly sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup dry white wine
• 3 tablespoons olive oil
• ½ cup Gorgonzola cheese, crumbled
• ¼ cup grated Parmesan cheese
• Salt and black pepper to taste
• 2 tablespoons butter
• Fresh parsley, chopped (optional, for garnish)

Cooking Instructions:

1. Prepare the Broth: In a saucepan, bring the chicken or vegetable broth to a simmer over low heat. Keep it warm throughout the cooking process.
2. Sauté Vegetables: In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Add Radicchio: Stir in the sliced radicchio and cook for another 3-4 minutes until it softens and begins to caramelize slightly.
4. Toast the Rice: Add the Arborio rice to the skillet, stirring to coat it with the oil and vegetable mixture. Cook for about 2 minutes until the rice is slightly translucent around the edges.
5. Deglaze with Wine: Pour in the white wine, stirring continuously until it’s absorbed by the rice.
6. Cook the Risotto: Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. Continue this process until the rice is creamy and tender, about 18-20 minutes.
7. Incorporate Cheese and Season: Once the rice is cooked, reduce the heat to low and stir in the Gorgonzola and Parmesan cheese until melted and well combined. Season with salt and black pepper to taste.
8. Finish with Butter: Stir in the butter to add a glossy finish to the risotto. Remove from heat.
9. Serve: Serve the risotto hot, garnished with chopped parsley if desired.

Extra Tips:

When making Risotto Al Radicchio and Gorgonzola, it’s vital to use a good quality Arborio rice, as its high starch content is important for achieving the creamy texture characteristic of risotto.

Be patient and attentive, stirring constantly to help release the starches from the rice. If you prefer a milder cheese flavor, you can substitute the Gorgonzola with a less pungent blue cheese.

Additionally, if the risotto becomes too thick, you can adjust the consistency by adding a bit more warm broth. Enjoy your Italian Christmas feast!

Stuffed Squid With Breadcrumbs and Pecorino

Originating from the coastal regions of Italy, stuffed squid is a beloved dish that showcases the country’s culinary creativity. This recipe is designed for a serving size of 4-6 people, making it an ideal choice for a festive gathering. The following instructions will guide you through preparing this exquisite dish, guaranteeing a memorable dining experience for you and your loved ones.

Ingredients:

• 8-10 medium-sized squid, cleaned
• 1 cup breadcrumbs
• 1 cup grated Pecorino cheese
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 1/2 cup white wine
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Prepare the Squid: Start by cleaning the squid thoroughly. Remove the tentacles and set them aside. Confirm the squid tubes are clean and free of any internal parts. Pat them dry with a paper towel.
2. Make the Stuffing: In a mixing bowl, combine the breadcrumbs, grated Pecorino cheese, minced garlic, and chopped parsley. Season the mixture with salt and pepper to taste. Drizzle in a bit of olive oil to help bind the ingredients together, mixing until you achieve a slightly moist consistency.
3. Stuff the Squid: Carefully fill each squid tube with the breadcrumb mixture, using a spoon or your fingers. Be sure not to overfill, leaving some space at the top to prevent the stuffing from spilling out during cooking. Secure the open end with a toothpick.
4. Cook the Squid: In a large skillet, heat the olive oil over medium heat. Add the stuffed squid to the pan and cook for about 3-4 minutes on each side, allowing them to brown slightly.
5. Add Liquid and Simmer: Pour the white wine into the skillet and cover with a lid. Allow the squid to simmer for about 10-15 minutes, or until they’re tender and the wine has reduced to create a light sauce.
6. Serve: Remove the toothpicks and transfer the stuffed squid to a serving platter. Garnish with fresh lemon wedges and additional parsley if desired.

Extra Tips: When cleaning the squid, take care to remove the transparent cartilage and any ink sacks to avoid bitterness. If the squid tubes are particularly small, consider using a piping bag to fill them neatly with the stuffing.

For an added flavor boost, incorporate finely chopped squid tentacles into the breadcrumb mixture. Ultimately, confirm the squid isn’t overcooked, as this can lead to a rubbery texture. Enjoy your Italian Christmas dinner with this delightful dish!

Salt-Crusted Branzino With Herbs

Salt-Crusted Branzino With Herbs is a show-stopping centerpiece for an Italian Christmas dinner. This dish features whole branzino encased in a salt crust, which helps retain moisture and infuses the fish with subtle herbal flavors. The salt crust technique is a traditional method that not only seasons the fish perfectly but also creates an impressive presentation at the dinner table. The herbs add an aromatic profile that complements the mild flavor of the fish, making it a delightful and delicious main course for your festive gathering.

Branzino, also known as Mediterranean sea bass, is a popular choice for this dish due to its delicate, flaky texture and mild taste. The preparation involves stuffing the fish with fresh herbs, which impart a fragrant aroma and a nuanced depth of flavor. The salt crust is formed by mixing salt with egg whites, creating a dough-like consistency that encases the fish and locks in moisture during baking.

Once cooked, the crust is cracked open, revealing a perfectly steamed branzino that’s juicy and flavorful. This dish serves 4-6 people, making it ideal for a family feast or an intimate holiday dinner party.

Ingredients:

• 2 whole branzino (about 1.5 pounds each), gutted and cleaned
• 4 sprigs of fresh rosemary
• 4 sprigs of fresh thyme
• 2 lemons, sliced
• 4 cups coarse sea salt
• 4 egg whites
• 1 tablespoon olive oil
• Freshly ground black pepper

Instructions:

1. Prepare the Fish: Preheat your oven to 400°F (200°C). Rinse the branzino under cold water and pat dry with paper towels. Season the inside of each fish with freshly ground black pepper.
2. Stuff the Fish: Stuff the cavity of each fish with 2 sprigs of rosemary, 2 sprigs of thyme, and a few slices of lemon. This will infuse the fish with a lovely herbal and citrus flavor as it cooks.
3. Prepare the Salt Mixture: In a large bowl, combine the coarse sea salt and egg whites. Mix well until the mixture resembles wet sand. This will form the crust that encases the fish.
4. Encase the Fish: On a baking sheet lined with parchment paper, spread a thin layer of the salt mixture. Place the stuffed branzino on top and cover completely with the remaining salt mixture, pressing it around the fish to form a sealed crust.
5. Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes. The salt crust will harden and turn a golden brown color.
6. Rest and Serve: Once cooked, remove the fish from the oven and let it rest for 5 minutes. Carefully crack open the salt crust with a spoon or a small mallet. Remove the salt and skin, then transfer the fish to a serving platter. Drizzle with olive oil and serve with additional lemon slices if desired.

Extra Tips: When forming the salt crust, verify it’s tightly packed around the fish to prevent any steam from escaping, this will guarantee the fish remains moist and tender.

Experiment with different herbs if you like, such as dill or parsley, to customize the flavor profile to your liking. If you prefer a slightly more golden and crispy finish to your fish, you can brush a little olive oil on the skin before encasing it in the salt crust.

Osso Buco Alla Milanese

Osso Buco Alla Milanese is a classic Italian dish perfect for a festive Christmas dinner. Originating from Milan, this hearty dish features braised veal shanks cooked slowly with vegetables, wine, and broth until the meat becomes tender and succulent. Traditionally, it’s served with a saffron-infused risotto, known as Risotto alla Milanese, which perfectly complements the rich flavors of the osso buco.

This comforting yet elegant dish is certain to impress your guests and create a memorable culinary experience.

The star of Osso Buco Alla Milanese is certainly the veal shanks, which are prized for their flavorful marrow. As the veal shanks braise, the marrow melts and enriches the sauce, adding depth and complexity to the dish.

The classic gremolata, a mixture of lemon zest, garlic, and parsley, is sprinkled on top just before serving, offering a fresh and zesty contrast to the rich and savory flavors. This recipe serves 4-6 people and is best enjoyed with a glass of robust red wine.

Ingredients for 4-6 Servings:

• 4-6 veal shanks, each about 1 1/2 inches thick
• Salt and freshly ground black pepper
• All-purpose flour, for dusting
• 4 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup dry white wine
• 2 cups chicken or beef broth
• 1 can (14 oz) diced tomatoes
• 1 bay leaf
• 1 tablespoon fresh thyme leaves
• Zest of 1 lemon
• 2 tablespoons chopped fresh parsley

Cooking Instructions:

1. Prepare the Veal Shanks: Season the veal shanks generously with salt and freshly ground black pepper. Lightly dust each shank with all-purpose flour, shaking off any excess.
2. Brown the Shanks: In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the veal shanks and sear on all sides until they’re golden brown, about 4-5 minutes per side. Remove the shanks from the pot and set aside.
3. Sauté the Vegetables: Reduce the heat to medium and add the remaining olive oil and butter to the pot. Add the chopped onion, carrots, and celery, and sauté until the vegetables are soft and lightly caramelized, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce by half.
5. Braise the Shanks: Return the veal shanks to the pot, arranging them in a single layer. Pour in the chicken or beef broth and add the diced tomatoes, bay leaf, and thyme. Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and let the shanks braise gently for about 1 1/2 to 2 hours, or until the meat is fork-tender and nearly falling off the bone.
6. Prepare the Gremolata: While the shanks are braising, mix together the lemon zest, chopped parsley, and any remaining minced garlic in a small bowl to make the gremolata.
7. Finish and Serve: Once the veal shanks are tender, remove them from the pot and place them on a serving platter. Increase the heat and let the sauce reduce slightly to thicken. Spoon the sauce over the shanks and sprinkle generously with the gremolata. Serve immediately with Risotto alla Milanese or your choice of side.

Extra Tips:

When cooking Osso Buco Alla Milanese, make sure to choose veal shanks that are cut evenly to guarantee even cooking.

If you prefer a thicker sauce, you can remove the shanks once they’re cooked and further reduce the sauce to your desired consistency.

For an even richer flavor, consider adding a few anchovy fillets to the sauce during the braising process.

And remember, the dish is best when made a day ahead, allowing the flavors to meld beautifully.

Polenta With Wild Mushroom Ragù

Polenta With Wild Mushroom Ragù is a delightful Italian dish that makes an excellent addition to any Christmas dinner. This recipe showcases the rich, earthy flavors of wild mushrooms combined with the creamy texture of polenta, creating a comforting and satisfying meal. The dish isn’t only delicious but also visually appealing, offering a rustic elegance to your holiday table.

Polenta, a staple in Italian cuisine, pairs beautifully with the savory mushroom ragù, making it a perfect vegetarian main course or a side dish alongside roasted meats.

In preparing this dish, you’ll start by making the polenta, which should be creamy and smooth. The wild mushroom ragù, with its deep, umami-rich flavors, will be cooked separately and then spooned over the polenta just before serving. This recipe serves 4-6 people, making it ideal for a small family gathering. By following the steps outlined below, you can create a comforting and flavorful dish that your guests will love.

Ingredients:

• 2 cups polenta (coarse cornmeal)
• 8 cups water
• 1 teaspoon salt
• 3 tablespoons unsalted butter
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 pound mixed wild mushrooms (such as shiitake, cremini, and oyster), cleaned and sliced
• 1 teaspoon fresh thyme leaves
• 1/2 cup dry white wine
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Prepare the Polenta: In a large saucepan, bring 8 cups of water to a boil. Add 1 teaspoon of salt. Gradually whisk in the polenta, ensuring there are no lumps. Reduce the heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 30-40 minutes.
2. Finish the Polenta: Once the polenta is cooked, remove from heat and stir in 3 tablespoons of unsalted butter and 1 cup of grated Parmesan cheese. Adjust seasoning with salt and pepper to taste. Keep warm.
3. Cook the Mushrooms: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Sauté the Mushrooms: Add the sliced wild mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are browned and their moisture has evaporated, about 8-10 minutes.
5. Add Flavor to the Ragù: Stir in 1 teaspoon of fresh thyme leaves and season with salt and pepper. Pour in 1/2 cup of dry white wine and let it simmer until the wine has reduced by half.
6. Form the Ragù: Add 1 cup of vegetable broth to the skillet, bringing the mixture to a simmer. Cook for an additional 5-7 minutes until the sauce has thickened slightly.
7. Assemble the Dish: Spoon the creamy polenta onto serving plates. Top each portion with a generous helping of the wild mushroom ragù. Garnish with freshly chopped parsley before serving.

Extra Tips:

When choosing mushrooms, opt for a variety to enhance the depth of flavor in the ragù. If fresh wild mushrooms aren’t available, dried mushrooms can be used by rehydrating them in hot water before cooking.

Be sure to stir the polenta frequently during cooking to prevent sticking and clumping. This dish can be prepared in advance; simply reheat the polenta and ragù gently before serving. For an extra touch of luxury, drizzle some truffle oil over the finished dish.

Baked Ziti With Sausage and Mozzarella

Baked Ziti With Sausage and Mozzarella is a hearty and comforting dish that’s perfect for an Italian Christmas dinner. This delicious recipe combines tender pasta with savory Italian sausage and gooey mozzarella cheese, all baked together in a rich tomato sauce. The flavors meld beautifully in the oven, creating a warm and satisfying meal that’s sure to please your family and guests.

Baked Ziti is a classic Italian-American favorite that brings together the best of both worlds—comfort food and festive dining. This dish isn’t only delicious but also easy to prepare, making it an excellent choice for a holiday gathering. With just a few simple ingredients and steps, you can create a flavorful and filling meal that can be served as a main course or as part of a larger Christmas feast.

Plus, it’s versatile enough to be adapted to your taste preferences, whether you prefer spicy sausage or a milder version. The recipe below is designed to serve 4-6 people, making it ideal for a cozy family dinner or a small holiday celebration.

Ingredients (Serves 4-6):

• 1 pound ziti pasta
• 1 pound Italian sausage (mild or spicy, casings removed)
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will guarantee it’s hot enough to bake the ziti to perfection.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the ziti pasta and cook until al dente, following the package instructions. Drain the pasta and set it aside.
3. Prepare the Sausage: In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook until browned and cooked through, breaking it into small pieces with a spoon. Once cooked, remove from heat and set aside.
4. Mix the Sauce: In a large mixing bowl, combine the cooked pasta, marinara sauce, ricotta cheese, oregano, basil, and half of the mozzarella cheese. Stir until the ingredients are well combined. Season with salt and pepper to taste.
5. Assemble the Dish: In a 9×13 inch baking dish, spread a layer of the pasta mixture evenly. Add the cooked sausage on top, distributing it evenly. Sprinkle the remaining mozzarella cheese and the Parmesan cheese over the top.
6. Bake the Ziti: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
7. Garnish and Serve: Remove the baked ziti from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired. Serve hot and enjoy!

Extra Tips:

For an extra kick, consider adding a pinch of red pepper flakes to the sausage while cooking. You can also substitute part of the mozzarella with provolone for a different flavor profile.

If you prefer a vegetarian version, simply omit the sausage and add sautéed vegetables like bell peppers and mushrooms. Make sure not to overcook the pasta initially, as it will continue to cook in the oven.

Finally, this dish can be prepared a day ahead and refrigerated until ready to bake, making it a convenient option for busy holiday schedules.

Tiramisu With Mascarpone and Espresso

Tiramisu is a classic Italian dessert that’s synonymous with indulgence and celebration, making it a perfect addition to your Italian Christmas dinner. This luscious dessert combines layers of espresso-soaked ladyfingers with a rich mascarpone cream, creating a delightful balance of bitter and sweet flavors. The creamy texture of the mascarpone, the boldness of espresso, and the lightness of the ladyfingers come together to create an unforgettable dessert experience.

The origins of tiramisu are often debated, but one thing is for sure: this dessert is universally loved and a staple in Italian cuisine. This particular recipe serves 4-6 people and is designed to bring a touch of elegance and joy to your festive table. With simple ingredients and straightforward preparation, you can create a delicious tiramisu that will impress your guests and become a cherished tradition in your holiday menu.

Ingredients (Serves 4-6):

• 1 cup (240 ml) strong brewed espresso, cooled to room temperature
• 3 tablespoons coffee liqueur (optional)
• 3 large eggs, separated
• 1/2 cup (100 g) granulated sugar
• 1 cup (240 g) mascarpone cheese
• 1 teaspoon vanilla extract
• 24 ladyfingers (savoiardi)
• Unsweetened cocoa powder, for dusting
• Dark chocolate shavings (optional, for garnish)

Cooking Instructions:

1. Prepare the Coffee Mixture: In a shallow dish, combine the cooled espresso and coffee liqueur (if using). Set aside. This mixture will be used to soak the ladyfingers, infusing them with rich coffee flavor.
2. Make the Mascarpone Cream: In a medium-sized bowl, whisk the egg yolks and sugar together until the mixture is pale and creamy. Add in the mascarpone cheese and vanilla extract, and continue to whisk until smooth and well combined. Set aside.
3. Whip the Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the mascarpone mixture, taking care not to deflate the airy texture. This will give your tiramisu its characteristic lightness.
4. Assemble the Tiramisu: Quickly dip each ladyfinger into the espresso mixture, ensuring they’re soaked but not soggy. Arrange a layer of soaked ladyfingers at the bottom of your serving dish. Spread half of the mascarpone cream over the ladyfingers evenly.
5. Repeat Layers: Add another layer of soaked ladyfingers on top of the mascarpone layer. Spread the remaining mascarpone cream over the second layer of ladyfingers to create the final layer. Smooth the top with a spatula.
6. Chill and Serve: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. Just before serving, dust the top with cocoa powder and garnish with dark chocolate shavings, if desired.

Extra Tips:

When making tiramisu, use high-quality ingredients for the best results, especially the espresso and mascarpone, as they’re the stars of the dish. If you don’t have coffee liqueur, you can substitute with an additional tablespoon of sugar in the espresso mixture for added sweetness.

For a non-alcoholic version, simply omit the liqueur. Letting the tiramisu sit in the fridge overnight allows the flavors to meld beautifully, enhancing the overall taste. Be sure to use fresh eggs, and if you’re concerned about raw eggs, consider using pasteurized eggs for safety.

Panettone Bread Pudding With Amaretto Sauce

Panettone Bread Pudding With Amaretto Sauce is a delightful twist on a classic dessert, perfect for your Italian Christmas dinner. This rich and comforting dish takes the traditional holiday bread, panettone, and transforms it into a luscious pudding. The addition of Amaretto sauce enhances the dessert with a warm, nutty flavor, making it a perfect end to your festive meal.

The bread pudding is soft and creamy, with the panettone adding hints of citrus and sweet dried fruits that are characteristic of this Italian holiday staple. This recipe serves 4-6 people and is ideal for those who want to impress their guests with a dessert that’s both indulgent and easy to prepare.

The beauty of this dish lies in its simplicity; it requires minimal preparation and the oven does most of the work, allowing you to enjoy more time with your family and friends. The Amaretto sauce is the final touch that elevates this dessert from simple to sublime, providing a rich depth of flavor that complements the panettone beautifully.

Ingredients:

• 1 large panettone (about 1 pound)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

For the Amaretto Sauce:

• 1/2 cup unsalted butter
• 1 cup powdered sugar
• 1/4 cup Amaretto liqueur
• 1 tablespoon heavy cream

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking.
2. Prepare the Panettone: Cut the panettone into 1-inch cubes and spread them evenly in the prepared baking dish.
3. Make the Custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
4. Combine Bread and Custard: Pour the custard mixture over the panettone cubes in the baking dish. Gently press down on the bread cubes to guarantee they soak up the custard. Let it sit for about 15 minutes to allow the bread to absorb the liquid.
5. Bake the Pudding: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the custard is set. A knife inserted in the center should come out clean.
6. Prepare the Amaretto Sauce: While the pudding is baking, make the sauce. In a small saucepan over medium heat, melt the butter. Stir in the powdered sugar and Amaretto liqueur, whisking until smooth. Remove from heat and stir in the tablespoon of heavy cream.
7. Serve: Once the bread pudding is baked, remove it from the oven and let it cool slightly before serving. Drizzle with the warm Amaretto sauce and serve.

Extra Tips:

For a more intense flavor, consider letting the panettone soak in the custard mixture overnight in the refrigerator. This allows the bread to fully absorb the liquid, resulting in a richer and creamier pudding.

If you prefer a less sweet dessert, you can reduce the amount of sugar in the custard or the Amaretto sauce. Additionally, feel free to add some toasted almonds or chopped hazelnuts to the top of the pudding before baking for an extra crunch.

Enjoy this dish warm for the best experience, but it also reheats beautifully if you have leftovers.