Christmas recipes- Polenta with Mascarpone and Truffles / Polenta al Mascarpone e Tartufi -Torte Vigilia Di Natale

I have been researching Christmas in Italy and traditionally no meat is eaten at the Christmas eve meal.  I have found some interesting recipes.  Here are a few

Polenta with Mascarpone and Truffles / Polenta al Mascarpone e Tartufi

You can serve this wonderfully festive dish as a first course, where it will serve 6, or as a side dish or buffet dish. I think your friends and family will go wild for this creamy, rich, almost decadent treat.

• 2 cups vegetable or mushroom stock
  
• 2 cups heavy cream
  
• 1 cup white, fine cornmeal
  
• 4 Tablespoons unsalted butter
  
• Juice of 1 lemon
  
• 1/2 cup of Mascarpone cheese, divided into 2 equal portions
  
• 3 Tablespoons fresh chopped herbs, mixed (your favorites will do fine; I like parsley, with a little fresh tarragon, sage or thyme)
  
• 1/4 cup aged Pecorino Toscano, grated
  
• Coarse salt and freshly ground pepper
  
• 1 medium sized white Tuscan truffle
  
• Tuscan truffle oil

In a large, heavy sauce pan, bring the vegetable or mushroom stock and the cream to a boil. Lower the temperature so that the liquid mixture is simmering, and slowly pour the cornmeal into the pan, whisking continuously. The mixture should be smooth and creamy.

At this point, you can lower the heat yet a little more, and continue to cook and stir for 20 minutes. Then stir in the butter, lemon juice, herbs, grated cheese, and half of the mascarpone. Season with salt and pepper, then transfer to a serving dish. Garnish with small dollops of the rest of the mascarpone, the truffle oil, and liberal shavings of the fresh truffle. Serve immediately.

Torte Vigilia Di Natale

• 1/2 cup water
  
• 1/2 cup sweet white Tuscan wine (or Vin Santo, which is perfect for this)
  
• 1/2 cup sultanas or small raisins
  
• 1/2 cup chopped mixed dried fruits (I like orange peel, figs, and citron mixed together)
  
• 1/2 cup very coarsely chopped hazelnuts
  
• 1/2 cup very coarsely chopped almonds
  
• 1 cup sugar
  
• 1/2 cup butter
  
• 1 egg
  
• 2 teaspoons vanilla
  
• 1 teaspoon baking powder
  
• 1/4 teaspoon salt
  
• 1/2 cup sifted flour

Mix the water, wine, dried fruits and nuts in a medium sauce pan and bring to a boil. Reduce the heat and let the mixture simmer for 10 minutes. Remove from heat and cool. When cool, you can strain and save the liquid.

While the fruit and nut mixture is cooling, cream the butter and sugar until light and fluffy. Add the egg, and mix very well. Add the vanilla and mix.

Add the flour, baking powder and salt, which have been sifted together into the butter and egg mixture. Fold in the fruit and nuts, and just a little of the drained liquid, but ONLY if the mixture is too dry.

Pour into a 9 inch square baking pan that has been very well buttered. Bake at 350 degrees F, or 180 C, for 30 minutes.

When cool, remove from pan and sprinkle liberally with powdered sugar.

Pasta with Pancetta, Salted capers, Tomatoes

Pasta with Pancetta, capers and tomato ( one serving :)  )

1 Slice of Pancetta cut into small cubes

1 T Salted capers rinsed and drained

1/4 cup chopped canned Tomatoes

1 portion of Pasta

Optional: 1-2 T cream

Saute pancetta slowly for 10 mins until fat rendered.

While pancetta sauteing bring pot of salted water to a boil and cook pasta.  (Timing should be that when pasta done sauce is done.)

Add capers and tomatoes and 1/4 cup pasta water let simmer until thick add drained pasta and swirl to coat.

Optional add 1-2 T of cream for an extra rich sauce, the cream pick up the flavor of the pancetta so well.

I'm finding that in Italy pasta is served with much less sauce than in the States.