Christmas is in the air. Decorated trees and colorful lights make for a beautiful spectacle in the city’s central streets and at home thoughts go to what menu to propose for the most anticipated day of the year. But for those who follow a gluten-free diet because of certain intolerances, how do we avoid being left high and dry while other diners enjoy their meals? Here are some tips for a gluten-free Christmas menu packed with flavor.
Aperitif for everyone
Start with the aperitif, and opt for a Spritz. Fill a glass of wine with ice and then add 3 parts of Prosecco, 2 parts of Aperol, a bit of Seltz or Soda or sparkling mineral water and an orange slice.
Together with the Spritz, serve shrimp and avocado skewers, which can be prepared by blanching the shrimp tails in salted water for a few minutes. Meanwhile in a bowl emulsify extra virgin olive oil, a few mint leaves, and the juice of a lime. Peel an avocado and a winter melon, remove the core and seeds and with a corer form balls. Then drain the shrimp, let them cool and prepare the skewers by piercing a small ball of melon, a shrimp and a small ball of avocado. Marinate the skewers in the emulsion of oil and lime and then serve with a few flakes of maldon salt. For the appetizer, prepare some giant scallops (washed and dried) by blanching them for a minute in a pan with a little oil. Turn them on both sides and then marinate with an emulsion of extra virgin olive oil, the juice of a lemon, a few pink pepper berries and sweet and sour ginger. Arrange the scallops and their marinating on a plate with some washed and dried escarole and serve.
First and main courses to the envy the whole table
As a first course, prepare gluten free gnocchi: just replace the 11 oz ofwheat flour with a special gluten free one (they are usually a mix of rice flour and potato starch). Cook 2 lb potatoes with the peel in the microwave. Peel them once they have cooled down and then mash them. Add an egg to yellow dough, some flour, a pinch of salt and start kneading. Knead the dough until it is homogeneous. At this point roll it out into thin strands that you will then cut into 3 cm pieces. Cut each gnocco with the prongs of a fork and then boil them, a few at a time, in a pot with plenty of salted water. Season the gnocchi with cream and strips of smoked salmon. Alternatively, prepare a black rice salad with porcini mushrooms and prawns. With the main course leave some room for the imagination. Gluten-free doesn’t mean goodbye to taste. So why not treat yourself to a nice roast pork stuffed with bacon, for example? It's a roast that remains very tasty even if served cold, accompanied by a Russian salad where beetroot shouldn’t be missing. If you decide to go for fish instead, a lobster seasoned with fresh celery, tomatoes and red Tropea onions is ideal for such a special occasion.
At dinner leave room for dessert
A Christmas lunch or dinner without dessert is practically inconceivable for many people. So, how do we remedy that? Make an almond bavarian, working 3 yolks with 4 oz of of sugar. Meanwhile soak 7 sheets of fish glue in water and then squeeze and add them to 1 cup of heated milk. Add a vanilla stick to the milk. Remove the vanilla stick, add the milk to the eggs and sugar and put them back on the heat, without boiling. Whip 2 cups of cream and then add it to the milk, stirring from bottom to top so as not to dismantle it. Finally add 4 oz of finely chopped almonds. Pour everything into a pudding mold, leave in the fridge for 3 hours and then serve. If you want a faster option, take some dates, cut them in half, stone them and stuff them with mascarpone cheese and a walnut cut in half. Or serve dried figs filled with chocolate or praline almonds. All accompanied by lots of tangerines which give that Christmassy feeling. Just like that, you will have managed to make the festive table rich and tasty even for those who have to do without wheat and other cereals rich in gluten. Christmas comes for everyone!