New Year’s Eve Eating with Emilio

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

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:

Fontina Fonduta

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

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

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.

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