All our attention usually goes to the first and second courses for a holiday lunch. But then we forget all about the side dishes! And in the end, the choice ends up being a boring salad. So why don’t we go for a more elaborate and satisfying side recipe this time around? We’ve got 10 suggestions for an impeccable menu from start to finish!
Potato cups with camembert
First, you’ll need to bake (thinly sliced) potatoes in the oven at 355°F (180°C) for 20 minutes. In a separate bowl, add the heavy cream, chopped garlic, a pinch of nutmeg and the camembert cheese (cut into pieces) and mix to combine. In a greased muffin tin, layer the potatoes and the cheese. Finish with a slice of camembert and cook in a bain-marie for 40 minutes. Remove from the pan and serve piping hot.
Fried pumpkin slices with fresh mint glaze
To make this side dish, first slice the pumpkin and fry in plenty of extra-virgin olive oil. Dry with paper towels once golden-brown. Then remove the oil from the pan. Add white wine vinegar and cook for a few minutes with 1 tablespoon of sugar, 1 tablespoon of extra-virgin olive oil, a handful of fresh mint, 1 clove of minced garlic and a pinch of salt. Season the pumpkin slices with the glaze and serve.
Artichoke caponata
A wintery version of one of Sicily’s most symbolic dishes. Start by cleaning and boiling the sliced artichokes for 5 minutes. In a pot, brown a clove of garlic with the artichokes and diced celery for a few minutes. In another pan, cook the tomatoes with garlic and extra-virgin olive oil. Once the tomatoes are cooked, add them to the artichokes with some green olives cut into pieces, pine nuts, celery and raisins (previously soaked in vinegar and sugar). Cook everything for a few minutes until well-blended.
Potato-chestnut baskets
A rich and tasty side dish. First, brown some fresh pumpkin slices in a pot with a little oil. In the meantime, boil the potatoes and broccoli. Once softened, set the potatoes aside and purée the broccoli for a cream. In another pan, brown the shallot. Then add the crumbled chestnuts. After a few minutes, add the toma cheese, 1 tablespoon of Parmigiano Reggiano, salt and pepper to taste. Mash the potatoes and season them with oil, salt and pepper. Grease single-portion molds or a muffin tin and cover each one with pumpkin slices as a base. Then add a layer of mashed potatoes, followed by the broccoli cream and the sautéed chestnuts. Bake at 355°F (180°C) for 20 minutes and serve hot.
Leeks with cheese
A very tasty and fast recipe to make. Just boil the leeks in salted water. Then drain and dry them. Place two strips of leek in a cross-shape and in the center, add a small piece of soft cheese (like taleggio). Fold the leeks, closing the cheese in a little bundle. Flour the leeks and bread them first in beaten egg and then in breadcrumbs. Fry in plenty of olive oil and drain with paper towels. Serve hot.
Savoy cabbage and cauliflower rolls
For this side dish, start by boiling the cauliflower florets in salted water and then blend once soft for a cream. In the meantime, steam the cabbage leaves and spread them over a cloth to dry. Cut off the central rib of the leaves and spread a layer of cauliflower cream over each cabbage leaf. Roll them into a spiral and steam for 10 minutes with a chopped shallot. After 10 minutes, add some heavy cream to the shallots and stir. Slice the cabbage rolls and dress them with the shallot cream. Sprinkle with black pepper and serve.
Jerusalem artichokes and pumpkin skewers with lettuce sauce
The sweet taste of artichoke and pumpkin go oh-so-well with a delicate lettuce sauce! Just boil some diced Jerusalem artichokes and pumpkin slices. Brown them in a saucepan with a knob of butter. Let them cool and then make the skewers by alternating pieces of pumpkin and pieces of Jerusalem artichokes. Separately, steam the lettuce leaves. Once cooked, blend with a drizzle of olive oil, a sprinkling of paprika and salt to taste. Serve the skewers hot with the lettuce sauce.
Caramelized endives
Ideal to accompany a roast or stuffed turkey. Boil the endive cut into slices in water with vinegar and a pinch of salt. Let it simmer for about 40 minutes then drain it, dry it and let it caramelize in a pot with butter and brown sugar. Once golden, add the juice of a squeezed orange, let the sauce reduce and serve with a sprinkling of cinnamon.
Sweet-and-sour zucchini and onions
Brown the sliced zucchini and once cooked (but still crunchy), spread them over a well-oiled baking sheet. In a bowl, soften the raisins. In the meantime, add the garlic, thinly sliced red onions, some marjoram leaves, squeezed raisins and toasted pine nuts to the baking sheet with the zucchini. Separately, cook 3 tablespoons of white wine vinegar with 1 tablespoon of sugar for a few minutes in a small saucepan. Once a glaze forms, pour it over the zucchini, add a drizzle of-extra-virgin olive oil and bake in the oven for 5 minutes. Serve warm.
Escarole rolls
A quick and super-tasty side. Start by boiling a head of escarole. Once softened, drain and dry it. Spread the escarole leaves onto a clean work surface and layer them with chopped black olives, capers, pine nuts, raisins and anchovies in oil. Close the leaves in a roll and sauté them with a clove of garlic and extra-virgin olive oil in a saucepan. Serve warm.