Paper Palate

La Cucina Italiana celebrates its tenth year of publication with a holiday issue that is sure to please its many fans.

Beginning with the gift guide that features designer knife stands and and olive plate that substitutes as a Solitaire playing board, the December 2006 issue has lots of holiday flair.

The A Tavola (”At the Table”) feature begins with Appetizers that include Chickpea and Ricotta Savory Puddings; continues with a First Course of Lasagna with a Crisp Shell and moves ahead to Meat & Poultry with recipes including Roasted Veal Shoulder with Artichokes. For Fish & Seafood, the section features Mullet and Shrimp Parcels among other dishes. The not-to-be-forgotten Vegetables include a mouth-watering recipe for Stuffed Onions and the section closes with Desserts that should not be missed including Stuffed Ricotta Rings.

The magazine’s excellent wine section focuses on three selections from the Italian Wine of the Month Club, as well as some interesting wine news.

Catherine Trophy has a fantastic article about the truffle. If the pictures don’t make you want to run out and by some (regardless of the cost), recipes like Polenta with Turbot and Black Truffle and Veal Medallions with Truffles may convince you to open your wallet for these treasures.

The always-interesting Close Up section takes a look at Torrone, a traditional Italian confection served during the holidays. The section includes a basic recipe to make this Italian sweet. An interesting look at Parmigiano Reggiano’s cousin, Grana Padano, and a Cooking School lesson on sugar are both worth reading.

The heart of the issue, however, is the feature on the traditional Italian Christmas Eve dinner. The article references the custom of many Italians to serve 13 different dishes on Christmas Eve night. The recipes offered in this section do not disappoint. They include Smoked Salmon Rolls, Vegetable Timbale and Green Apple Semifreddo to tempt your palate.

And finally, there is a briliant look at the thriving wine industry in Sicily, including grapes that are grown in the shadow of Mount Etna!

If you can’t make it to Italy this holiday season, pick up the December 2006 issue of La Cucina Italiana!

Orange Sauce for Panettone

From the December 2006 issue of La Cucina Italiana

5 egg yolks

1/2 cup sugar

1 teaspoon cornstarch

1 1/2 cups milk

1/2 cup candied orange peel

1 teaspoon Cointreau

In a bowl, combine the egg yolks with the sugar and the cornstarch. In a small saucepan over medium heat, warm the milk. Add the orange peel and cook for 2 minutes. Add the heated milk mixture to the egg mixture in a slow steady stream, whisking constantly. Simmer the cream over low heat without letting it boil and stir until it thickens. Add the Coinreau and transfer the sauce to a sauce boat. Serve warm as an accompaniment to a panettone.