A complete and easy festive menu that can compete with mom's recipes is proposed by popular chef Tasos Antoniou.

«The holidays promise beautiful and precious moments with favourite recipes around the table. They are the days when we are all most happy and relaxed, so they are the perfect occasion for family dinners. Especially nowadays when we all have dozens of obligations every day, regardless of age, holidays are an occasion to relax and get closer to loved ones we may have missed.

You don't have to tell us stresses the festive table, although I know that for many people it is an extra stress to invite people home. A platter of cheese, charcuterie and breadsticks to start, wine and refreshments for those who don't drink alcohol, an appetizer, a salad, a main course and a cool dessert is just the thing!

When family and friends have gathered at the festive table, the food we make with our hands becomes even more special, filling the atmosphere with love and happiness», underlines Tasos Antoniou and suggests a delicious menu even for those who don't do so well in the kitchen.

Salad Panzanella

Portions 4, Preparation 5´ Execution 10´

Materials

600 g tomatoes
1 cucumber
300 g 1-day baguette (or ciabatta)
one small onion, thinly sliced
1-2 tablespoons of red wine vinegar
6 tablespoons extra virgin olive oil
a few baby arugula leaves
50 g mini mozzarella
Salt, freshly ground pepper

Execution:

Cut the tomatoes, cucumber and baguette into 3 cm thick cubes.Place the onion slices in a bowl of cold salted water for 23 minutes to soften the onion. Mix the vinegar and olive oil in a large bowl and season with salt and pepper. Add the tomatoes, cucumber, onion, arugula and bread and stir to combine. Add the mini mozzarella, stir gently and serve immediately.

Salt Corn a la Romana (Pork Fillet wrapped in Prosciutto)

Portions 4, Preparation 10´, Execution 10´

Materials

2 tablespoons extra virgin olive oil
800 g pork tenderloin, sliced
12 slices of prosciutto
60 g all-purpose flour
1 clove of garlic, finely grated
1 teaspoon dried sage
400 g rocket
50 ml white wine
Salt, freshly ground pepper

Execution:

Place the pork slices on a cutting board and pound them with a rolling pin or a rolling pin until they are very thin, about 5 mm thick. Season each pork slice with salt and pepper and wrap with prosciutto. Place the flour on a wide plate and roll each slice one by one until they are completely covered in flour. Wipe off any excess.

Add the olive oil in a pan over medium heat. Sauté the prosciutto-wrapped pork slices, without overcrowding the pan, for 2 minutes on each side or until the pork is almost cooked and the prosciutto is crispy.

Add the garlic and sage to the pan, stirring regularly for 2 minutes. Add the wine. When the alcohol has evaporated and a thin sauce has formed, rub the pan with the spatula to thicken the sauce. Serve the slices of Salted Corn with arugula.

Crushed Potatoes

Serves 4, Preparation 20´, Execution 25´

Materials

800 g baby potatoes
100 g butter, melted
2 cloves of garlic powder
Salt, freshly ground pepper

Execution:

Wash the baby potatoes well. Boil water in a pot over medium heat and add the potatoes. Boil for about 20 minutes until they are soft and easily pierced with a fork.

Preheat the oven to 200°C in the air. Transfer the potatoes to the oven tray lined with parchment paper. Using a glass, press the potatoes until they open on the sides without completely melting. Drizzle with the butter, season with salt and sprinkle with garlic. Bake in the oven for 25 minutes until golden brown and crispy.

Chocolate cake without grinder

Portions 6, Preparation 5´, Execution 30´- 35´

Materials

230 g unsalted butter, at room temperature
260 g couverture, finely chopped
1 tsp instant coffee or espresso coffee powder
270 g sugar
1 tsp vanilla extract
1 pinch of salt
6 large eggs, at room temperature

Execution:

Heat the oven to 190°C. Butter a 20 cm cake tin. Melt the butter, couverture and instant coffee for 45 minutes in a saucepan over a low heat. Remove from the heat and allow the mixture to come to room temperature. In a bowl, whisk together the sugar, vanilla and salt. Add the eggs one at a time, stirring after each addition. Add the cold couverture mixture and mix gently with a spatula. Transfer the mixture to the pan and bake for 30 to 35 minutes, turning the pan halfway through the baking time.

The cake is ready when the top is cracked, the edges have risen and the centre is slightly wobbly.

Let it cool for about 10 minutes. The cake will deflate slightly as it cools. Unmold after it has cooled thoroughly and store at room temperature for up to three days.