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THE TOP COOKING TIPS OF THE FOOD BLOGGER PAOLA LOVISETTI
Paola Lovisetti Scamihorn is an Italian researcher and food writer who was born in Como on the shores of the beautiful lake which bears the same name. She earned her degree in Pharmacy at the University of Milan and later moved to Brussels where she received her Master in Medical and Pharmaceutical Research. She worked as a scientist in Belgium and Austria for more than a decade and, after returning to Italy, she shifted her attention to cooking, nutrition and wellness.
She is married, has two children and is a passionate traveler.
She learned to cook primarily from her grandmother and her mother, two excellent cooks, and even today she likes to experiment with different tastes and textures, tingeing from the Italian culinary culture to create her own personal recipes. Cooking, eating healthy food and training have always been her life-long passion and - indeed – way of life. Her recipes are tasty, simple, nutritious and healthy. She writes a cooking blog “Passion and Cooking” and contributes to several national and international magazines, sharing anecdotes about Italian cuisine and culture during cooking lessons held in an informal and cozy setting.
Today, she illustrates us what will be her Christmas Menu, obviously inspired by Lake Como.
“My menu this year is simple, traditional (at least for me) and certainly impressive.
This is the most magical time of the year, and, although this time it will be a little different due to the pandemic, we will experience a “new” Christmas, where our creativity will transform this day into something truly special to remember”.
APPETIZER
Upon the arrival of the guests, to create the right atmosphere, I propose an aperitif with a Glass or Flute of Bubbles accompanied by Blini with Smoked Trout and Brie in Puff Pastry with Hazelnut and Spelt Crackers.
Pairing wine: Alta Langa Rosé 'For England' Contratto 2015,with delicate notes of berries, pomegranate and pink grapefruit.
AT THE TABLE
PRIMO
Once seated at the table: “Carpione” Char served on the Polenta “Taragna”, a dish that combines the flavors of the lake and those of the mountains with polenta prepared with buckwheat flour, from Valtellina. To follow, Risotto with Perch a sophisticated and delicious dish, in which the simple taste of Risotto is enriched by the flavor of Perch, typical fish of Lake Como.
Pairing wine: La Ghidina, Ancilla Lugana, with notes of ripe yellow fruit, vanilla and almond.
INTERMEZZO
As in any self-respecting lunch, Sorbet cannot be missing as an interlude between fish and meat.
The Lemon and Rosemary Sorbet is very refreshing and it’s also excellent as a dessert; digestive and light, it does not create feelings of guilt 😉.
SECONDO
As a second Stuffed Guinea Fowl, a classic recipe from my Lombard family. Christmas is also the memory of taste, which reminds us of our childhood. As a side dish, Baked Potatoes and Valerian Salad with Walnuts, Pears and Pomegranate.
Pairing wine: Barbera D’Asti Ca ’d Galdin, aristocratic red, suitable for game.
AND "DULCIS IN FUNDO"
Panettone is my favourite and will be the dessert parexcellence. I am very traditional and I love classics. You can eat it simple, filled with mascarpone and chocolateor, of course, you can replace it with Pandoro. On my table there is never a shortage (even on Christmas day) of Fresh Seasonal Fruits and Middle Eastern dates. On the coffee tray there will be Marron Glaces, Dark Chocolate Pralines and Crunches.
Pairing wine: Moscato d'Asti 'Lumine' Ca' d'Gal 2020, sweet, fresh and seductive.
MERRY CHRISTMAS!
All the recipes are complete, satisfying and nutritionally balanced as they are prepared with appropriate proportions of healthy ingredients.
If you want to read more Healthy and Tasty Italian Recepies by Paola Lovisetti:
Cucina-Paola-Lovisetti-Tempo-Libero
Main photo by: https://everafterweddings.com.au/
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