- BY ISSIMO
- November 22, 2023
Thanksgiving might be the most quintessentially American holiday there is. We think of it as the perfect preamble to Christmas and the upcoming festive season: A time when families and friends gather to express gratitude and indulge in a feast of traditional dishes and diverse flavours.
Some of those dishes, of course, are now known worldwide: The ever-present roasted turkey, glazed to a golden perfection; stuffing, a comforting side that varies from family to family and consists of a harmonious blend of bread, herbs, and spices; and gravy. Then there’s the sweet-tart burst of cranberry sauce, which adds a vibrant touch to the plate and complements the savoury notes of the meat; creamy and indulgent mashed potatoes and sweet potato casserole, adorned with a layer of marshmallows or pecans to signal a departure from the ordinary and a celebration of abundance. Lastly, pumpkin pie, the grand finale of any Thanksgiving feast, whose spiced filling encased in a flaky crust captures the essence of autumn, invoking a sense of nostalgia with every forkful (those are just some of the most typical dishes!).
It all sounds (and is) delicious, right? Yet, at ISSIMO, we’ve been thinking of a few twists we might bring to our Thanksgiving table this year. After all, Thanksgiving food is a reflection of the unique stories and ingredients that make each celebration memorable. And when in Italy (or when in love with Italy like all you ISSIMO readers are), bringing those stories to the forefront can only lead to an even more exceptional meal.
To put our own BuonISSIMO menu together, we asked the help of someone who knows a thing or two about fabulous dining experiences: Chef Antonio Magliulo of La Posta Vecchia, our hidden gem on the coast of Palo Laziale.
Ready to trade your American classics for some Italian big-hitters? Read on!
Instead (or alongside) turkey, why not try…
Salsiccia e friarielli (Sausage and friarielli)
INGREDIENTS
Serves 4
400 gr pork sausage
Two bunches of friarielli
Extra-virgin olive oil
1 garlic clove, crushed
1 fresh chilli pepper
Salt
PREPARATION METHOD
- Place the sausages in a saucepan and add 1 cup of water. Pierce the meat with a fork and cover with a lid. Cook for 10 minutes over low heat.
- Remove the lid and let all the water evaporate. The meat should look as if it has been roasted.
- Clean the friarielli by removing the stems, rinse them in plenty of water and let them drain.
- In a pan add a generous splurge of extra-virgin and the garlic.
- Let it brown, then add the friarielli and the salt. Stir and cover with a lid. Let them cook for 15 minutes.
- Uncover and add the sausage to the friarielli, followed by finely chopped fresh chilli pepper.
- Mix everything together for a couple of minutes, taste and add seasoning if necessary.
- Serve.
Instead of mashed potatoes, why not try…
Pumpkin vellutata
INGREDIENTS
Serves 4
1 pumpkin, cut into quarters
A sprig of thyme
Extra-virgin olive oil
Salt
1 shallot
A splash of white wine
100 ml of water
200 gr ricotta
PREPARATION METHOD
- Preheat the oven to 200°C (392 °F).
- Wrap the slices of pumpkin in some tin foil, add salt, thyme, and olive oil, and bake in the oven for 20 minutes. Make sure to leave a bit of the pumpkin to the side, for garnishing.
- Take the pumpkin out and let it rest in the foil for 5 minutes.
- Open the foil and, on a chopping board, cut the skin off the pumpkin.
- While the pumpkin keeps resting, finely chop the shallot and sautee with a generous glug of olive oil and salt, till soft and slightly brown.
- Add a splash of white wine and let it evaporate, then add the pumpkin and the water. Cook for 1 minute.
- Turn the heat off and, with an immersion blender, blitz everything to form a smooth soup-like vellutata.
- Prepare the garnishes for the vellutata. Cut some pumpkin into small bites, then boil them until they can be pierced through with a fork, about 2 minutes. Place them in a pan and fold them gently with some butter and salt. Add to the vellutata.
- Place the ricotta in a bowl, dress with olive oil and salt, and transfer to the vellutata.
- Enjoy.
Instead of sweet potato casserole, why not try…
Raspberry mousse with meringue
INGREDIENTS
Serves 4
For the meringue:
5 egg whites
Pinch of salt
100 grams granulated sugar
For the raspberry puree:
300 grams fresh raspberries
2 tablespoon sugar
2 tablespoon lemon juice
For the mousse:
2 tablespoon sugar
A splash of water
700 grams cream
24 grams gelatin
PREPARATION METHOD
- Heat the oven to 110°C (230°F).
- Line 2 baking sheets with non-stick liner or parchment paper.
- Prepare the meringue by whipping the egg whites, salt and sugar together. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be thick and glossy.
- Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on the baking sheet to make an oval shape.
- Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
- Heat the raspberries with the sugar and the lemon juice until the raspberries start to bubble and break down (just a couple of minutes). Pulse the mixture in a food processor or blender until smooth, then Add small splashes of water and pulse until the raspberries are the right consistency for pouring.
- In a separate pot, mix sugar and water together to create a syrup.
- Gently pour in the cream and raspberry puree. Mix everything together, pour into moulds and place in the freezer for 12 hours.
- Unmould and frost with red frosting.
- Serve alongside the meringue.
