Making a Four Course Christmas Italian Meal

Preparing a large meal for a number of people can be a very daunting task. However, it is often something that we are called upon to do for Christmas dinners. If you have done it before, it becomes a second nature eventually, but initially you might need some tips. Four courses is usually a pretty good number to go with, so here I have outlined a four course meal that is simple, elegant, and is easy to change for portion differences.

The first course is a tortellini soup. First you want to bring two parts chicken broth and one part water to a boil. When the water is boiling, add the tortellini. About five minutes later you want to add chopped carrots and celery and then lastly pre cooked turkey meatballs. While you are letting the soup thicken on simmer, grate some fresh parmesan cheese over it and slowly stir it in. This can be served as a first course with a crusty Italian bread to sop up the excess broth.

The second course is a pasta dish as well. The first thing that you want to do is boil a large pot of water. When the water is boiling you want to put in the amount of manicotti shells that you would like to serve. Meanwhile, you want to be simmering stewed tomatoes and adding oregano, basil, parsley, and garlic to taste. This will be your sauce. The mixture for the inside of the shells is very easy, and you can make it while the sauce is simmering. Take a sixteen ounce container of ricotta cheese and empty it in to a bowl. Add shredded asiago and mozzarella cheese blended, about a half cup, and season it with oregano and rosemary to taste. This will be the stuffing for your shells. When they are done cooking, you want to rinse them with cool water before stuffing them, and placing them in a baking pan. Pour the sauce over them, and top with the mozzarella asiago cheese blend and bake on low until the cheese has browned.

The fourth course is a simple meat dish. Take boneless, skinless chicken and wash the amount that you are going to use. Place it in a coverable storage container and fill the container with balsamic vinaigrette, Make sure that all of the chicken is submerged and refrigerate over night. Cook in a shallow glass baking pan according to the package direction for time and temperature, and leave the marinade covering the entire chicken. Serve over brown rice or green vegetables.

For dinner you can make a very simple, but delicious dessert that has an Italian flavor to it. Line a small pie pan with lady fingers, and add a thin layer of coffee brandy. In a separate bowl mix two parts ricotta cheese with one part coffee brandy and one part chocolate shavings. Pour that mixture in to the lady fingers crust and top the pie with chocolate shavings. After that, just enjoy!