New Year’s Eve menu!

DI Chiara Maci | 31 Dec 2018

A few little suggestions  for a New Year’s Eve fish menu. A little salad to start. Light, fresh and delicate. Following, a warm cuddle with a parsnip cream and crispy salmon morsels.

Tortello stuffed with ricotta cheese and Rolls of Paddlefish, a recipe by Filippo La Mantia that you absolutely have to do.

And for dessert, to get rid of all PandorosTiramisu!

I wish you a good end of 2018 and a wonderful start. Happy 2019 to everyone.

Little salad of fennels, oranges and cuttlefish.


A few stalks of celery

1 carrot

1 onion

400g cleaned cuttlefish

2 big fennels


2-3 oranges tarocco or navel




– Prepare a flavoured broth with celery, onion and carrot.

– Bring to boil and join cuttlefish.

– Cook for about half an hour and leave it in the broth until it has completely cooled down.

– Peel oranges and put them into a bowl with oil, salt and pepper. Let them marinate.

– Wash and clean fennels. Cut them finely using a mandoline.

– Put them into a serving bowl, add the oranges with their marinade and the cuttlefish, drained and sliced.

– Chop pistachios coarsely with a knife and garnish.

Parsnip cream with ginger and crispy seared salmon.


200g parsnip

2 potatoes

1 fillet norwegian salmon

1 fresh ginger root

1 white onion

vegetable broth

oil evo



– Chop the white onion and brown it in a saucepan with extra virgin olive oil.

– Add parsnip, then the peeled and diced potatoes. Brown everything for a few minutes, then cover with vegetable broth and cook.

– Peel the ginger, cut it into pieces and join it to the broth.

– When the parsnip and the potatoes are well cooked, remove the ginger and blend.

– Add salt and pepper.

– Cook the diced salmon into another pan and serve the cream with the cubes on top.

Ricotta cheese and borage Tortello with tomatoes and sardine.


200g flour

2 eggs


150g sheep’s milk ricotta

50g Parmigiano Reggiano

150g borage

1 yolk

oil evo



150g datterini tomatoes

2 spoons of cane sugar


– Boil the borage, squeeze it and blend it.

– Mix sheep’s milk ricotta with Parmigiano, egg, salt, pepper, then add the borage. This will be the stuffing of the Tortello.

– Mix flour and eggs in a planetary mixer until you get a smooth and compact dough. Out of the planetary, form a fountain with the flour, place eggs in the centre, salt and knead using hands until you get the mixture as described above.

– Let the dough rest for half an hour.

– Roll out the dough very finely, cut it into squares and fill them with ricotta and borage mixture. Close carefully.

– Meanwhile, put the datterini into a pan with brown sugar and basil and caramelize for about 15-20 minutes over low heat. You will have to get some dried caramelized tomatoes.

– Drain sardines from the oil and keep them in a dish.

– Cook Tortelli in abundant salted water and season with the caramelized tomatoes and sardines (you can chop them finely or leave them whole).

Rolls of paddlefish by Filippo La Mantia


4 fillets of paddlefish of 120g each

20g anchovies in oil

50g black raisin

50g toasted pine nuts

30g seasoned caciocavallo (grated)

50g chopped capers

10 chopped mint leaves

Zest of 1 grated lime

1 bunch of chopped fresh fennel

Extra virgin olive oil

100g breadcrumbs

Bay leaves

Extra virgin olive oil

For breading:


– Chop all ingredients for the stuffing.

– Put breadcrumbs into a bowl with the ground here above and a little oil. Mix using hands.

– Lie the fish down and brush it with oil.

– Fill it with a little stuffing and roll it. Close with a bay leaf and a toothpick or kitchen twine.

– Cover the paddlefish fillets with breadcrumbs and place them on a baking tray.

– Put in preheated oven at 180c for 10 minutes and serve.

Tiramisu with Pandoro


350g Mascarpone

3 yolks

3 spoons of raw cane sugar

slices of left-over Pandoro

1 glass of coffee

Pecan walnuts

– Start whipping the egg yolks with sugar.

– Add Mascarpone and go on blending until you get a smooth cream without lumps.

– Chop the Pecan walnuts roughtly.

– Cut Pandoro into thin slices and wet them with coffee.

– Take a narrow pan and start placing Pandoro slices on the base.

– Cover with the cream of Mascarpone and with Pecan walnuts, chopped roughtly.

– Make another layer of Pandoro, Mascarpone and garnish the surface with the walnuts left.

Photo By Gianmarco ChieregatoPhoto By Gianmarco Chieregato
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