Even at Christmas, recipes with Provolone Valpadana DOP can fill the table with flavor. Both the sweet and spicy versions are a flavor-rich ingredient to delight guests with gourmet recipes: so, even the eye gets its share.

Let's imagine, then, a complete meal to prepare for Christmas day. And so: two appetizers, a delicate first course, a second course with character and also a dessert to end in style (and with taste). Naturally, all with the precious addition of Provolone Valpadana DOP Compliments at the end of the meal are guaranteed.

The two Christmas appetizers with Provolone Valpadana DOP 

Let's start with two vegetable-based Christmas appetizers, in which Provolone Valpadana DOP is a touch of great taste.

The first one is The Beetroot carpaccio with spicy Provolone Valpadana DOP. 

To prepare this recipe, start by thinly slicing the beetroot, preferably with a mandolin, to obtain uniform and delicate slices. Then, arrange the slices on a serving dish, making sure to create a homogeneous layer. Add the spicy Provolone Valpadana DOP on top, which must be cut into thin flakes. Complete with some fresh rocket leaves, for a touch of freshness, and with some chopped walnuts, which add crunchiness and toasted flavor. You can then season to taste with extra virgin olive oil, salt, pepper with lemon juice or DOP balsamic vinegar.

The second recipe for a Christmas appetizer is baked artichokes, once again with the spicy Provolone Valpadana DOP. 

In this case, start by cleaning the artichokes, removing the tougher outer leaves and the tips. Then cut them in half and remove the inner beard. At this point, immerse the artichokes in water acidulated with lemon juice to prevent them from blackening. Drain them well and place them in a baking dish, with the inside facing upwards. Then prepare a dressing with: breadcrumbs, chopped parsley, garlic, salt, pepper and extra virgin olive oil. Mix until you obtain a moist mixture. It is time to fill the artichokes with this mixture; then, bake them at 180° C for about 30-40 minutes. Just before finishing cooking, add slices of spicy Provolone Valpadana DOP on top of the artichokes and put them back in the oven so that the cheese melts. This is a dish to be served hot, perhaps accompanied by a drizzle of raw EVO oil.

Provolone Valpadana DOP also at Christmas: a delicious and delicate first course 

Even in a first course for Christmas, Provolone Valpadana DOP can be of great help. The recipe we propose is that of Creamy potato and onion soup with crispy bacon and, of course, the Provolone Valpadana DOP, once again in its spicy version.

To prepare this dish, start by peeling the potatoes and cutting them into cubes. Then thinly slice the onions. In a pan, sauté the onions in extra virgin olive oil, then add the potatoes and cook for a few minutes. Cover with hot vegetable broth and let cook until the potatoes are soft. Blend everything until you get a smooth and homogeneous cream, adjusting with salt and pepper. 

Meanwhile, brown the bacon in a non-stick pan until crispy. Cut the spicy Provolone Valpadana DOP into thin flakes. At this point, serve the cream soup hot in bowls, garnishing with the crispy bacon and the flakes of Provolone Valpadana DOP, which will melt slightly when in contact with the cream. Complete with a little raw oil and, if desired, a sprinkling of black pepper.

Tasty lamb ribs with Provolone Valpadana DOP

Let's continue the gastronomic journey of this hypothetical (and very tasty) Christmas meal based on PRovolone Valpadana DOP with a second course of character: lamb ribs with saffron.

Start by marinating the ribs in a mixture containing: extra virgin olive oil, lemon juice, chopped garlic, saffron dissolved in a little hot water, salt and pepper. After that, let them rest for at least an hour: in this way they will absorb all the flavors. Heat a pan or a grill and cook the ribs over high heat, turning them regularly to obtain uniform cooking and a light crust. Cut the spicy aged Provolone Valpadana DOP into flakes. Now arrange the ribs on a serving dish, arrange the Provolone on top, so that the heat of the meat makes it melt slightly, and garnish with a drizzle of raw EVO oil. Serve accompanied, at your and your guests' discretion, with grilled vegetables or a fresh salad.

Provolone Valpadana DOP for Christmas dessert

To close this delicious meal, a special dessert: a cheesecake. With the addition of Provolone Valpadana DOP the contrast between sweet and salty will be even more delicious.

Prepare a base by crushing salted crackers and mixing them with melted butter. Spread the mixture in a springform pan and let it solidify in the refrigerator. For the cream, blend some sweet Provolone Valpadana DOP and spreadable cheese until you obtain a soft mixture, which you will then pour onto the base. Let it cool for a few hours. Finally, complete the dish with slices of pears caramelized in brown sugar and honey.