There are always high expectations around New Year's Eve, so this year we didn't want to take any chances. We went right to the infallible source, our VP of Culinary Pioneering Emilio Mignucci, and asked him what he serves on New Year's Eve. He didn't disappoint.
"It’s all about opulence and celebration. We dress to the nines and drink champagne to excess so you need to complement that by eating really well. some things that I love to indulge in are.."
The perfect finger food:
Pan con Tomate
• DB Classico Olive Oil
• Jacobsen Pure Sea Salt
• Fermin Iberico Jamon (if you want to serve meat on top)
• sliced baguette
• crushed tomatoes
• 1 garlic clove, halved
The simple instructions:
1. Toast the sliced baguette.
2. Rub the toasted baguette with the cut side of garlic.
3. Spread the crushed tomatoes on the baguette, drizzle the Olive Oil, and sprinkle the sea salt on top.
4. Optional: Add the sliced Iberico ham on top!
For decadent dipping:
Traditional Italian Fontina Fonduta
• Fontina Val d’Aosta
• DB White Truffle Oil
• Milk
• Freshly sliced white alba truffles (optional)
To dip in the Fonduta:
• DB Abbruzze sausage - Sweet
• sliced baguette
• duck prosciutto
• bresaola
• potatoes
• radishes
The simple instructions:
1. Cut the Fontina into bits and add to a pan with a little bit of milk, drizzle truffle oil into mixture.
2. Cook over medium-low heat, stirring with a whisk until cheese is smooth.
The necessity:
NYE Cheese Plate
•
Cacio di Bosco al Tartufo – pecorino loaded with truffles
Serve with Newkirk Wildflower Honey and DB Olive Oil Crostini
•
Delice de Bourgogne – triple creme cow’s milk cheese
Serve with Amarena Cherries and Cinnful Cocoa Pecans
For the next day:
Strata with the leftovers
• Eggs
• torn/sliced baguette
• Fontina Val d’Aosta
• DB White Truffle Oil
• Jacobsen Pure Sea Salt
The simple instructions:
1. Preheat oven to 350 degrees. Grease a baking dish and add torn up baguette to the bottom of the dish.
2. Whisk the eggs in a large bowl (use 1-2 eggs per person you are serving). Add Fontina, truffle oil, fresh truffles (if you have them), and sea salt to the bowl and mix.
3. Pour mixture into the baking dish on top of the bread. Bake for about 35 minutes or until eggs are cooked through.
