For this year we offer you three simple and delicious dishes, which draw on the recipes of our grandmothers, the flavors that have characterized so many unforgettable Christmas lunches of our childhood.
Grandma Rose's crepes
Ingredients (for 16 crepes) 
2 eggs
150 g of 00 flour
250ml of milk
1 teaspoon of salt
2 knobs of melted butter
200 g of cottage cheese
70 g of grated Parmesan
2 handfuls of boiled spinach
1 pinch of nutmeg
4 slices of cooked ham, chopped
4 tablespoons of béchamel
EQUIPMENT: crepe maker Ø 20 cm
Preparation
Sift the flour into a bowl, break the eggs and mix well to avoid lumps. Add butter, salt and milk and mix carefully. Pour the mixture into a large dish, cover with plastic wrap and leave to rest for 30 minutes in the fridge. Mix the mixture again, heat the crepe maker (or, alternatively, a non-stick pan) and dip it in the mixture (or pour a spoonful of mixture into the pan, rotating it quickly until it covers the surface): after a minute, and lightly browned, turn the crepe with a spatula; cook the other side for a minute, then transfer it to a plate. Repeat the operation until the dough is finished, stacking the crepes to make them softer. In a bowl, mix ricotta, cooked, spinach, nutmeg and almost all of the Parmesan, then fill the crepes and roll them up. Spread a thin layer of béchamel on a baking tray, arrange the crepes and cover with another thin layer of béchamel and a sprinkling of Parmesan. Bake in a preheated oven at 180°C for 10-15 minutes, no more: the crepes must remain soft.
Grandma Miranda's roll
Ingredients (for 8 people)
4 whole chicken breasts
20 slices of speck
2 onions
1 glass of white wine
Rosemary, sage, bay leaf, thyme
Evo oil and pepper to taste
Preparation
Chop the aromatic herbs. Open the chicken breasts like a book and season them with the aromatic mince and a drizzle of oil. Insert 2 slices of speck into small pieces into each breast, then roll them up, wrap them with 3 more slices of speck and tie them with string. Slice the onions and put them in a pan with a drizzle of oil and a little water; add the rolls and brown on all sides. Deglaze with the wine and sprinkle with pepper. Transfer to a baking tray and bake at 180°C for 10 minutes. Remove from the oven, blend the cooking juices, cut the rolls into slices and sprinkle them with the sauce you just obtained.
Pear Tarte Tatin
(without butter)
Ingredients (for 8 people)
250 g of 00 flour
125 g of whole yoghurt
1 pinch of salt
5 tablespoons of cold water
4 Abate pears
1/2 lemon
8 tablespoons of brown sugar
4 tablespoons of water
EQUIPMENT: Ø 24 cm tray (also suitable for direct flame cooking)
Preparation
In a bowl, mix the flour, yoghurt, salt and 5 tablespoons of cold water. Form a ball, wrap it in plastic wrap and let it rest in the fridge for 30 minutes. Peel, cut the pears into wedges and put them in a bowl with the lemon. Pour the sugar and 4 tablespoons of water into the pan, place it on the flame and rotate it while the caramel begins to darken: it must be uniform and not burn. Turn off the flame and distribute the pear slices in a circle. Roll out the dough (half a centimeter high and just over the diameter of the pan), cover the pears and fold the protruding part inwards along the edge. Bake at 200°C for 45 minutes, let it rest for 10 minutes, then turn the cake out onto a serving plate.
