Hi, this is a video about my Italian Christmas menù, and I will show you how to make the Tiramisu and the Second Course that I will cook this year for my Christmas Dinner.
This is part 2 of my Christmas menu, and today I will make a super easy Pork Rollè for the second course and one of the easiest Italian Desserts, the Tiramisù.
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In Italy a traditional menù for Christmas day or Christmas Eve is made of at least Four Courses: The starter is usually is preceded by a sharing platter usually full of salami, cheeses, ham, olives and much much more, this is usually used to welcome the guests, accompanied by different kind of drinks.
The main meal will start after this happy hour, usually a traditional Italian menu is made from a super easy but creative starter, a main course (usually a pasta or risotto), a second course (usually meet) and a dessert (plus pandoro, panettone and torrone/nougat/brittle.
In part 1 of my Christmas menu I’ve showed you how to make Lasagna, with a mouth-watering Sicilian twist, and how I made the courgette (zucchini) rolls and puff pastry for the starter. Watch part 1 here
The ingredients for the pork rollè are:
(the quantities will vary depending on the size of the fillet)
1 pork fillet, 1 bunch of parsley, sun dried tomatoes, black olives (same quantities of the drained sun dried tomatoes), breadcrumbs, olive oil, salt, pepper, sultanas and cheese (I am using provolone, but cheddar will work perfectly);
Some GREAT ADDITIONS for this recipe are: Fresh mint and garlic.
The ingredients for six people to make the Pistachio Tiramisù are:
Savoiardi/lady fingers/sponge fingers 1 pack, pistachio spread 200gr (7oz), Mascarpone 500gr (17oz/1 lb), 4 eggs, cocoa powder, coffe and sugar to taste.
PRO TIPS: 1- Check if you need to add sugar after you added the pistachios spread to the mascarpone cream. 2- You don’t have to use espresso. 3- The tiramisù need to set overnight in the refrigerator.
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