A Vegan Italian Christmas Menu: Recipes from 'Natale' Cookbook
This menu has been curated with the help of my social media community. I invited followers to vote for their favourite dishes, selecting one per course, and here it is: an audience voted multi-course Christmas menu. These regional recipes are from my latest cookbook, Natale: Recipes for a Vegan Italian Christmas. I hope you add these dishes to your own festive feasts!
Il MENU
Antipasto:
Cavolfiore in pastella
(Cauliflower bites)
Primi:
Cappellacci di zucca
(Roast pumpkin tortelli in sage parmesan butter)
Secondi:
Scallopini ai funghi
(Tender fillets with herbed mushrooms)
Contorni:
Patate in forno
(Sage roasted potatoes)
Zucca in agrodolce
(Sweet & sour pumpkin wedges)
Dolce:
Tiramisu al limone
(Lemon tiramisu)
ANTIPASTO
Cavolfiore in pastella
CAULIFLOWER BITES
Here is a Sicilian fritter recipe to tantalise your taste buds, possibly one of the most delectable ways to enjoy cauliflower. The thick batter coats the florets, resulting in large, luscious bites—perfect with a glass of prosecco, beer or chinotto. Feel free to substitute other vegetables like broccoli, or whatever inspires your culinary imagination.
SERVES 4
1 large cauliflower, cut into florets
1 teaspoon instant dried yeast
large dash of sugar
250 g plain flour
salt
sunflower oil, for deep frying
to serve: salt and lemon wedges
Simmer the cauliflower florets in water for about 3 minutes or until al dente. Drain well and pat dry.
In a bowl, dissolve the yeast and sugar in 60 ml of warm water. Let it sit for a few minutes until it bubbles.
In a large bowl, add the flour and a large pinch of salt. Gradually stir through about 300 ml of water and then the yeast to form a wet batter. Cover and rest in a draught-free place for about 1-2 hours, or until doubled in size.
Dip each cauliflower floret into the batter, ensuring it's well-coated.
Heat the oil in a saucepan to about 170°C. Carefully lower the battered cauliflower florets into the hot oil and fry for around 4 minutes, or until they turn golden brown. Drain well on absorbent paper. Sprinkle with salt and serve hot with lemon wedges on the side.
PRIMI
Cappellacci di zucca
PUMPKIN TORTELLI IN SAGE BUTTER
Here's a northern Italian filled pasta for you—cappellacci, or 'little hats'. This version from Ferrara in Emilia-Romagna is easily veganised with a sweet roasted pumpkin and spicy nutmeg filling. It's a popular Christmas first course, served with its delicate sage butter sauce.
SERVES 6
Filling
1 kg pumpkin (like Kent)
50 g vegan parmesan, grated or 4 tablespoons nutritional yeast
freshly grated nutmeg
salt and pepper
Pasta
500 g semolina flour
fine salt
Sauce
100 g vegan butter or margarine
good handful of sage leaves
50 g vegan parmesan, grated
Preheat the oven to 170°C fan-forced. Cut the unpeeled pumpkin into large wedges, remove the seeds and place onto a greased tray. Roast for 40-45 minutes until soft. Scrape away the pumpkin flesh, discard the skins and transfer to a bowl. Mash the pumpkin well, then mix in the parmesan or nutritional yeast, a good sprinkling of nutmeg, and pinches of salt and pepper until smooth.
In a large bowl, combine the flour with a large pinch of salt. Gradually pour in about 270 ml of water, a little at a time, and mix into a soft but not sticky dough. Knead for about 10 minutes until smooth. Cover and rest for 30 minutes.
Divide the dough into thirds for easier handling. Roll each portion into large sheets. If using a pasta machine, pass through each setting, finishing at setting No.4 or roll by hand to about 2 mm thick. Dust your surfaces and the pasta with flour to prevent it sticking. Cut the sheets into 6 cm squares. Place small dollops of the pumpkin filling in the centre of each one. Fold the square in half to create a triangle, ensuring the filling doesn’t leak out. Press gently to seal the edges. Join the bottom corners together by wrapping them around your index or middle finger. Place the cappellacci on towel-lined trays.
Cook the pasta in a large pot of boiling salted water for a few minutes, or until al dente, reserving some of the cooking water.
In a large frypan, melt the butter with the sage leaves. Transfer the cappellacci into the pan and coat in the butter, cooking for a minute or so. Stir through the parmesan and add a little pasta cooking water. Serve with extra shavings of parmesan.
SECONDI
Scaloppine ai funghi
SEITAN FILLETS WITH MUSHROOM WINE SAUCE
Italian scaloppine come in various forms: with lemon, marsala, or, as here, in a succulent mushroom wine sauce. Using seitan will mimic the traditional, veal-style steaks so often found on the secondi menu. But naturally, without the cruelty!
SERVES 6
Seitan
260 g gluten flour
30 g chickpea flour
1 tablespoon onion powder
1 teaspoon rosemary, chopped
180 ml ‘chicken’ or vegetable stock
60 ml sunflower or olive oil
2 tablespoons soy sauce
drops of liquid smoke (optional)
Broth
3 litres 'chicken' or vegetable stock
60 ml soy sauce
Sauce
plain flour for coating
olive oil
400 g mushrooms, sliced
2 tablespoons vegan butter or margarine
2 garlic cloves, crushed
dash of rosemary or thyme
375 ml white wine
salt and pepper
Combine the flours, onion powder and rosemary in a large bowl. In another bowl, whisk together the stock, oil, soy sauce and liquid smoke. Mix the wet and dry ingredients together to form a cohesive, firm dough. Knead well for 2 minutes until firm, then slice into 8 pieces. Flatten each piece into a fillet with a rolling pin and pound each side as you would with meat.
Heat the stock and soy sauce in a large pot. Add the fillets and cook gently for 30 minutes, ensuring the stock doesn’t reach a boil, as this may ruin the seitan’s texture. It should barely reach a simmer, especially in the initial stage of cooking.
Drain and dry the fillets on absorbent paper and cool. Coat the fillets in the flour.
Heat glugs of olive oil in an extra-large frypan. Sear the fillets for a minute on each side, but don’t overcook as they will toughen. Remove from the pan. Cook the fillets in batches if necessary.
In the same pan, dry sauté mushrooms on high for a few minutes until they release their moisture. Once most of the moisture is gone, add the butter, garlic and herbs.
Return the fillets to the pan, with the mushrooms. Pour in the wine and simmer until it reduces by half. Add 125 ml of water and cook for a few minutes to thicken. Season with large pinches of salt and pepper to taste.
CONTORNI
Zucca in agrodolce
SWEET AND SOUR PUMPKIN WEDGES
Pumpkin almost always finds its way to the Christmas table, and here is our Sicilian offering. The sweet and sour (agrodolce) combination is a hallmark flavour of the region, which adds a little twist to this simple pan-fried pumpkin.
SERVES 6
500-600 g pumpkin (like Kent)
olive oil
120 ml white wine vinegar
3 tablespoons sugar
1 garlic clove, crushed
handful of mint leaves (about 12) plus extra for garnishing
salt
Peel and slice the pumpkin into 1-2 cm thick wedges.
Heat a generous glug of olive oil in a large frypan and cook pumpkin until softened and golden brown on each side. Remove the pumpkin and place on absorbent paper to soak up any excess oil.
In the same pan, wipe it clean and heat the vinegar and sugar until the sugar dissolves. Add the garlic and mint and simmer for a few minutes.
Place the pumpkin back in the pan. Coat with the vinegar mixture, being gentle so the pumpkin doesn't fall apart. Season with a large pinch of salt and heat for a further minute.
Transfer to a serving platter. You may like to rest the pumpkin for an 1 hour to allow the flavours to develop. Before serving, garnish the pumpkin with extra chopped mint and a light swirl of olive oil.
Patate al forno
SAGE ROASTED POTATOES
Imagine sitting down to a table abundantly filled, bursting with all the delicious trimmings, but there's not a single potato in sight. It just wouldn’t feel like Christmas, would it? Many Italians share this sentiment when it comes to feasting, often serving a big plate of crispy, pan-fried or roasted potatoes. Parboiling the potatoes creates a fluffy interior, and salting the cooking water ensures they are pre-seasoned to their core. The roasted sage adds an extra crunchy texture, but you can substitute rosemary if preferred. I recommend using a starchy potato variety for the best results.
SERVES 4-6
1 kg potatoes, peeled
handful of sage leaves, chopped
olive oil
salt flakes
Cut the potatoes into evenly sized wedges. Place in a large pot of cool salted water and bring to the boil. Cook the potatoes for 3-4 minutes and then drain immediately. The potatoes should be slightly soft but not falling apart.
In a large bowl, combine the potatoes with the chopped sage leaves and a few big glugs of olive oil, ensuring all the potatoes are well-coated. Sprinkle with salt flakes, but don’t over-salt as the potatoes have already been cooked in salted water.
Spread the potatoes evenly on a baking tray, but don't overcrowd them. Drizzle a little olive oil over the top. Roast in 180°C fan-forced oven for 45 minutes, or until the potatoes are golden brown and crunchy.
DOLCI
Tiramisù al limone
LEMON TIRAMISÙ
For lemon lovers, this twist on the classic tiramisù is a beautiful way to end a meal, with its refreshing, creamy lemon zing. For the best flavour, try to source organic or homegrown lemons. If you can’t find vegan cream cheese or mascarpone, you can substitute whipped vegan cream with a dash of lemon juice. Instead of traditional savoiardi biscuits, this recipe uses slices from a 700 g homemade vegan cake. If you want to bake your own, halve the quantities for the Italian Rum Cake recipe here.
SERVES 6-8
50 g cornflour
500 ml soy milk
100 g sugar
80 g vegan butter or margarine
¼ cup fresh lemon juice
zest of 1 lemon
120 ml liquid from a can of chickpeas
250 g vegan cream cheese or mascarpone
4 tablespoons limoncello
1x 20 cm round cake (or follow cake recipe here)
In a saucepan, whisk the cornflour into the milk until dissolved. Heat over a medium heat. Add the sugar and butter and stir frequently, until the mixture thickens to a custard consistency. Whisk in the lemon juice and zest until smooth. Allow it to cool slightly.
Pour the chickpea liquid into a clean bowl and beat with an electric whisk until stiff peaks form.
Add the cream cheese or mascarpone to the lemon custard and beat until smooth, using an electric beater for a creamier texture. Gradually fold in the whipped chickpea liquid (aquafaba) until well combined.
In a bowl, combine the limoncello and about 100 ml of water.
Slice the cake into strips or ‘fingers’ to use as your sponge biscuits. In a large dish, arrange half of the cake strips on the base. Spoon half of the limoncello water over the cake, then spread half of the lemon custard cream on top. Repeat with another layer of cake, limoncello, and lemon cream.
Cover and refrigerate for at least 2 hours, but it's best served the next day.
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