Complete Christmas menu for 8 people at €25 per person
Discover the perfect Christmas menu for 8 people for 25 euros per person : a complete, tasty and elegant lunch that combines Italian tradition and seasonal ingredients .
From the ricotta and salmon mousse appetizer to the two first courses— artichoke lasagna and sparkling wine and pomegranate risotto —each course is designed to impress without waste.
Veal with herbs and white wine , potatoes and sprouts with honey and walnuts , and the classic chocolate and hazelnut log complete a balanced, economical, and refined festive menu.
Ideal for those looking for ideas for an inexpensive but effective Christmas lunch , also perfect for family or a dinner with friends.
💡 Discover the ingredient list, preparation times, and how to organize everything in advance to enjoy the party stress-free.
Rustilia Christmas Menu – 8 people – €25 per person
🍸 Appetizer – Ricotta and smoked salmon mousse with rosemary croutons
Ingredients:
Fresh cow's milk ricotta 400 g
Smoked salmon 200 g
Juice of half a lemon
Chopped chives
8 slices of rustic bread
Extra virgin olive oil, salt, pepper, rosemary
Preparation:
Blend the ricotta with the salmon, lemon, and a pinch of pepper.
Let it rest in the fridge for 30 minutes.
Toast the bread with oil and rosemary.
Serve the mousse with croutons and a drizzle of raw olive oil.
First Course 1 – Artichoke Lasagna with Parmesan Béchamel Sauce
Ingredients:
Fresh lasagna sheets 400 g
Artichokes 6
Milk 1 L
Flour 80 g, butter 80 g
100 g grated Parmesan cheese
Extra virgin olive oil, salt, pepper, nutmeg
Preparation:
Clean and slice the artichokes, sauté them in a pan with oil and garlic.
Prepare a thick béchamel sauce and add the parmesan.
Alternate puff pastry, artichokes, and béchamel sauce.
Bake at 180°C for 25 minutes.
First course 2 – Risotto with sparkling wine and pomegranate
Ingredients:
Carnaroli rice 600 g
Dry sparkling wine 300 ml
Vegetable broth 1.5 L
Shallot 1
Butter 80 g
Parmesan cheese 60 g
Pomegranate seeds
Oil, salt, pepper
Preparation:
Wilt the shallot, toast the rice and deglaze with the sparkling wine.
Add the broth a little at a time.
Stir in butter and parmesan.
Serve with fresh pomegranate seeds on top.
Second course – Roast veal with herbs and white wine
Ingredients:
Veal rump 1.2 kg
Rosemary, sage, thyme, garlic
Dry white wine 200 ml
Vegetable broth 200 ml
50g butter, extra virgin olive oil
Salt and pepper
Preparation:
Tie the meat and brown it with butter and herbs.
Deglaze with the wine, then cover with broth and cook for 1 hour and a half.
Let it rest and cut into thin slices.
Side Dish – Baked Potatoes and Brussels Sprouts with Honey and Walnuts
Ingredients:
Potatoes 1.5 kg
Brussels sprouts 500 g
Honey 2 tablespoons
Walnuts 50 g
Oil, salt, pepper
Preparation:
Cut the potatoes into wedges and the Brussels sprouts in half.
Season with oil, honey, salt and pepper.
Bake at 200°C for 30 minutes, adding the walnuts at the end.
Dessert – Chocolate and Hazelnut Yule Log
Ingredients:
Eggs 4
Sugar 100 g
Flour 80 g
Cocoa 20 g
Fresh cream 400 ml
Dark chocolate 150 g
50 g chopped hazelnuts
Preparation:
Prepare a thin cocoa sponge cake and roll it up on baking paper.
Whip the cream and add the melted chocolate and hazelnuts.
Fill, roll and decorate with chocolate icing.
Recommended household appliances :
Gas Hob / Induction Hob
Convection oven
Non-stick pans