7 Italian Christmas Dinner Ideas That Taste Like a Night in a Trattoria

As I reminisce about the warmth of cozy trattorias, I’m reminded of the delightful flavors that define a festive Italian Christmas dinner. Each dish carries its own story, from the comforting embrace of lasagna to the rich depth of osso buco. There’s a certain magic in these dishes that transforms an ordinary meal into a celebration. Curious about the specific creations that can transport you to Italy this holiday season? Let’s explore together.

Classic Lasagna Al Forno

Lasagna Al Forno is a traditional Italian dish that features layers of pasta, rich meat sauce, creamy béchamel sauce, and plenty of cheese. It’s a comforting and hearty dish, perfect for a festive Christmas dinner. This classic recipe embodies the essence of Italian home cooking with its robust flavors and satisfying textures, making it a beloved choice for family gatherings.

Cooking Steps Instructions:

1. Prepare the Meat Sauce:
• In a large skillet, heat the olive oil over medium heat.
• Finely chop the onion, carrot, and celery. Add them to the skillet and sauté for about 5 minutes, until softened.
• Add minced garlic and cook for an additional minute until fragrant.
• Stir in the ground beef and pork, breaking it apart with a spoon. Cook until the meat is browned.
• Pour in the red wine and let it simmer until it has mostly evaporated.
• Add the crushed tomatoes and tomato paste, stirring well. Season with salt and black pepper. Let the sauce simmer for about 30 minutes, stirring occasionally.
2. Prepare the Béchamel Sauce:
• In a saucepan, melt 50 grams of butter over medium heat.
• Stir in 50 grams of flour and cook for about 1 minute, whisking continuously to create a roux.
• Gradually add 500 ml of milk, whisking until the mixture is smooth and thickens. Season with salt and a little nutmeg if desired. Set aside.
3. Layer the Lasagna:
• Preheat your oven to 180°C (350°F).
• In a large baking dish, spread a thin layer of the meat sauce on the bottom.
• Place 3 lasagna sheets on top of the sauce.
• Spread a layer of meat sauce over the lasagna sheets, followed by a layer of béchamel sauce. Sprinkle a handful of grated Parmesan cheese on top.
• Repeat the layering process (pasta, meat sauce, béchamel, and Parmesan) until all ingredients are used, finishing with a layer of béchamel on top.
4. Add the Cheese:
• Lay the sliced mozzarella cheese evenly over the top layer of béchamel. Sprinkle additional grated Parmesan cheese on top for a golden crust.
5. Bake the Lasagna:
• Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes.
• Remove the foil and bake for an additional 15-20 minutes, or until the top is bubbling and golden brown.
6. Serve:
• Once cooked, remove the lasagna from the oven and let it cool for about 10 minutes. This allows the layers to set, making it easier to slice.
• Garnish with fresh basil if desired and serve hot. Enjoy your delicious Classic Lasagna Al Forno, perfect for your Italian Christmas dinner!

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Osso Buco With Risotto

Osso Buco is a classic Italian dish from the Lombardy region, known for its tender braised veal shanks cooked slowly in a rich sauce of white wine, broth, and vegetables. Typically served with a side of creamy risotto, this hearty entrée is perfect for a festive Christmas dinner, offering a comforting yet elegant option that showcases the depth of Italian flavors.

Cooking Steps Instructions:

1. Prepare the Veal Shanks:
• Pat the veal shanks dry with paper towels. Season them generously with salt and black pepper on all sides.
2. Sear the Shanks:
• In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
• Once hot, add the veal shanks and sear them for about 4-5 minutes on each side until browned. Remove the shanks from the pot and set them aside on a plate.
3. Sauté the Aromatics:
• In the same pot, reduce the heat to medium and add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onions are translucent.
• Stir in the minced garlic and cook for an additional minute until fragrant.
4. Deglaze the Pot:
• Pour in the white wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Allow the wine to simmer for about 3-4 minutes, reducing slightly.
5. Add the Remaining Ingredients:
• Return the browned veal shanks to the pot. Add the broth, diced tomatoes, and lemon zest. Ensure the shanks are mostly submerged in the liquid.
• Bring the mixture to a gentle simmer.
6. Braise the Shanks:
• Cover the pot with a lid and reduce the heat to low. Let the veal shanks braise for about 1.5 to 2 hours, or until the meat is tender and falls off the bone. Stir occasionally and check the liquid levels, adding more broth if necessary.
7. Finish and Serve:
• Once the osso buco is cooked, taste the sauce and adjust the seasoning with salt and pepper if needed.
• Serve the osso buco hot, garnished with chopped fresh parsley and alongside a creamy risotto for a traditional pairing. Enjoy this delightful and rich Italian dish!

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Pumpkin Ravioli in Sage Butter

Pumpkin Ravioli in Sage Butter is a delightful Italian dish that embodies the flavors of autumn, making it perfect for a festive Christmas dinner. The handmade ravioli are filled with a creamy pumpkin mixture and then tossed in a fragrant sage butter sauce, offering a perfect balance of warmth and richness that will impress your guests.

Cooking Steps Instructions:

1. Cook the Ravioli:
• Bring a large pot of salted water to a boil. Once boiling, carefully add the pumpkin ravioli to the pot. Cook according to the package instructions or until the ravioli float to the surface and are tender, usually about 3-4 minutes.
2. Prepare the Sage Butter:
• While the ravioli are cooking, melt the butter in a large skillet over medium heat.
• Once melted, add the fresh sage leaves to the skillet. As the butter melts, the sage will infuse its flavor into the butter. Cook the sage for 2-3 minutes until the leaves become crispy and the butter turns a light golden brown.
3. Drain the Ravioli:
• Once the ravioli are cooked, use a slotted spoon to transfer them directly from the pot to the skillet with the sage butter. Be gentle to avoid breaking the ravioli. If you prefer, you can also drain the ravioli using a colander.
4. Toss the Ravioli:
• Carefully toss the ravioli in the sage butter to coat them evenly. This should take about 1-2 minutes. Season with salt and black pepper to taste, adjusting according to your preference.
5. Serve:
• Transfer the ravioli to a serving platter or individual plates. Drizzle with more sage butter from the skillet if desired.
• Grate fresh Parmesan cheese over the top and sprinkle with toasted pine nuts for added texture and flavor, if using.

Enjoy your delicious Pumpkin Ravioli in Sage Butter, the perfect Italian dish for your festive dinner!

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Cacio E Pepe

Cacio e Pepe is a quintessential Roman pasta dish that translates to “cheese and pepper,” and it beautifully highlights the simplicity and elegance of Italian cuisine. With just three main ingredients—pasta, cheese, and black pepper—this dish delivers rich, creamy flavors while being incredibly straightforward to prepare. Ideal for a holiday gathering, it captures the essence of Italy with every bite.

Cooking Steps Instructions:

1. Cook the Pasta:
• In a large pot, bring salted water to a boil. Add the spaghetti or tonnarelli and cook according to package instructions until al dente.
2. Prepare the Pepper:
• While the pasta cooks, take a large skillet and place it over medium heat. Add the freshly cracked black pepper and toast it for about 1-2 minutes, allowing it to release its aromatic flavors. Stir occasionally to prevent burning.
3. Reserve Cooking Water:
• When the pasta is done cooking, reserve about 1-2 cups of the starchy pasta water, then drain the pasta.
4. Combine Pasta and Pepper:
• Add the drained pasta directly into the skillet with the toasted pepper. Toss well to coat the pasta with the pepper.
5. Add Cheese:
• Lower the heat and gradually add the grated Pecorino Romano cheese to the pasta, tossing continuously. If the mixture becomes too thick or creamy, gradually incorporate some of the reserved pasta water, a little at a time, until you reach a smooth, creamy texture.
6. Season and Serve:
• Taste the pasta and adjust the seasoning with salt if necessary since Pecorino cheese is already salty.
• Once combined, transfer the Cacio e Pepe to serving plates and finish with an additional sprinkle of freshly cracked black pepper and more grated Pecorino Romano cheese if desired.

Enjoy this elegant and comforting Cacio e Pepe that makes for a memorable dish at any Christmas dinner!

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Braised Lamb With Mediterranean Herbs

Braised Lamb with Mediterranean Herbs is a hearty and aromatic dish that showcases tender lamb slow-cooked in a rich blend of herbs and spices, making it perfect for a festive Christmas dinner. This dish infuses your gathering with a delectable aroma and provides a warm, comforting meal that’s sure to impress your guests.

Cooking Steps Instructions:

1. Prep the Lamb:
• Pat the lamb dry with paper towels and season generously with salt and black pepper on all sides.
2. Sear the Lamb:
• In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the lamb and sear it on all sides until browned (about 5-7 minutes). Remove the lamb from the pot and set aside.
3. Sauté Vegetables:
• In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
4. Deglaze the Pot:
• Pour in the red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Let it simmer for about 2-3 minutes until slightly reduced.
5. Add Tomatoes and Broth:
• Stir in the chopped tomatoes and the chicken or lamb broth. Mix well to combine.
6. Return the Lamb:
• Place the seared lamb back into the pot. Add the rosemary and thyme sprigs on top. Ensure that the liquid covers about halfway up the sides of the lamb.
7. Braise the Lamb:
• Bring the mixture to a simmer, then cover the pot with a lid and reduce the heat to low. Allow the lamb to braise gently for about 2-2.5 hours, or until the meat is fork-tender and easily falls off the bone. You may check occasionally to ensure there’s enough liquid, adding a bit more broth or water if needed.
8. Finish & Serve:
• Once done, remove the pot from heat and discard the herb sprigs. Transfer the lamb to a serving platter, and let it rest for a few minutes before serving.
• Garnish with freshly chopped parsley and serve with a side of mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.

Enjoy the rich flavors and tender texture of this Braised Lamb with Mediterranean Herbs at your holiday celebration!

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Tiramisu

Tiramisu is a classic Italian dessert that combines layers of coffee-soaked ladyfingers with a rich and creamy mascarpone cheese filling. The mixture is then dusted with cocoa powder, creating a luxurious and indulgent treat that’s perfect for any festive occasion, including Christmas dinner. This no-bake dessert is easy to prepare and sure to impress your guests with its delightful flavor and elegant presentation.

Cooking Steps Instructions:

1. Prepare the Coffee:
• Brew 1 cup of espresso or strong coffee. Allow it to cool to room temperature. You can sweeten it lightly with sugar if desired.
2. Whip the Cream:
• In a mixing bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip; you want it fluffy and airy. Set aside.
3. Make the Mascarpone Mixture:
• In another bowl, beat the egg yolks and granulated sugar together until they become pale and creamy. This usually takes about 3-5 minutes.
• Add the mascarpone cheese and vanilla extract to the egg mixture. Mix until smooth and fully combined.
4. Fold in the Whipped Cream:
• Gently fold the whipped cream into the mascarpone mixture using a spatula. Be careful not to deflate the whipped cream; you want to keep the mixture light and airy.
5. Soak the Ladyfingers:
• Quickly dip each ladyfinger into the cooled coffee, ensuring they are soaked but not soggy. Arrange a single layer of the soaked ladyfingers in the bottom of a rectangular or square dish.
6. Layer the Mixture:
• Spread half of the mascarpone mixture over the first layer of soaked ladyfingers. Use a spatula to smooth it out evenly.
7. Add More Layers:
• Repeat the soaking process with another layer of ladyfingers and place them on top of the mascarpone mixture. Top with the remaining mascarpone mixture, spreading it evenly.
8. Chill the Tiramisu:
• Cover the dish with plastic wrap and refrigerate for a minimum of 4 hours, preferably overnight. This allows the flavors to meld together.
9. Serve:
• Before serving, sprinkle the top of the tiramisu generously with cocoa powder. For added flair, you can shave some dark chocolate on top for garnish.

Your elegant tiramisu is now ready to be enjoyed as a perfect finish to your festive Italian Christmas dinner!

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Panettone Bread Pudding

Panettone Bread Pudding is a delightful dessert that transforms the traditional Italian panettone—a sweet, fruity bread—into a warm, comforting pudding. Perfect for a festive Christmas dinner, this dish combines the rich flavors of panettone with creamy custard and a hint of spices, making it a wonderful way to enjoy this classic holiday bread.

Cooking Steps Instructions:

1. Preheat the Oven:
• Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or any suitable oven-safe dish with butter or non-stick spray.
2. Prepare the Panettone:
• Cut the panettone into cubes, about 1-inch in size. You can use the crust and the soft interior for a mix of textures.
3. Make the Custard Mixture:
• In a large mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg until well combined.
4. Combine Panettone and Custard:
• Add the cubed panettone to the custard mixture, gently folding until all the bread is well coated. If using, fold in the raisins or dried fruit for added texture and sweetness.
5. Transfer to Baking Dish:
• Pour the mixture into the prepared baking dish, spreading it evenly. Make sure the panettone pieces are submerged in the custard.
6. Bake:
• Place the baking dish in the preheated oven and bake for 35-45 minutes, or until the custard is set, and the top is lightly golden. To check for doneness, insert a knife into the center—if it comes out clean, it’s ready.
7. Cool and Serve:
• Once baked, remove the panettone bread pudding from the oven and let it cool for about 10-15 minutes. This will make it easier to slice. Serve warm, optionally dusted with powdered sugar for a festive touch.

Enjoy this decadent panettone bread pudding as a delightful conclusion to your Italian Christmas dinner!