Holiday recipes from Rossini

Edmonton Opera Blog

Holiday recipes from Rossini

It is no secret that Cinderella composer Gioachino Rossini was a musical genius, having written over forty operas by the time he retired at the age of only 37. But what most people don’t know is that Rossini was also quite passionate about fine cuisine! After moving to France and befriending many famous chefs, Rossini spent a lot of his time tasting various dishes and even had some created for him. In fact, there is a whole line of recipes named “alla Rossini”, which speaks to the composer's status as the connoisseur supreme!

So here are some “alla Rossini” recipes we have put together for you to impress your guests and friends with over the holidays. These recipes are very unique and can be excellent conversation starters too! 

Fun fact: most of Rossini’s recipes included foie gras and truffles, two very expensive ingredients. Rossini, of course, had a lot of money to spend on these indulgences thanks to his blockbuster operas. The dishes mentioned below are some of the few that don’t require truffles or foie gras in their preparation.

By the way, these recipes are generously adapted from the originals and would probably earn a comic frown from Rossini himself... but we encourage you to put your own spin on them by adding seasonings and flavours you like! There are also suggestions to make them vegetarian or vegan.


The Rossini cocktail

Ditch your Bellini for a Rossini! This cocktail is super easy to make and will become everyone's party favourite, guaranteed. 

Ingredients:

Prosecco

Strawberries

Sugar

Directions:

Just macerate halved strawberries in sugar for about an hour, then blend them up. Put a couple tablespoons of the puree at the bottom of each glass, and then pour your Prosecco over top. There you have it — bubbly and sweet, just like Rossini's melodies in Cinderella

Macaroni alla Rossini

This recipe offers some cheesy, comfort food goodness that will have your guests asking for more. There's always time to get back to your diet in January, right?

Ingredients:

Chicken stock (or vegetable stock)

Macaroni

Cheese mixture: grated Parmesan and cheddar cheese (or vegan cheese)

For quenelles:

Breadcrumbs

Salt (or additional seasonings of your choice)

Minced meat (any kind, or vegetarian substitute)

Onions and garlic, finely chopped

Egg (or other binding agent)

Directions: 

To make quenelles, simply mix the meat, breadcrumbs, onions, garlic, and salt, using egg as a binder. Shape into balls and then poach the quenelles in stock.

Cook the macaroni almost completely. In a greased baking dish that is at least 3 inches deep, sprinkle some Parmesan. Spread macaroni across the bottom and layer with both cheddar and parmesan. On this layer, place as many quenelles as you’d like. Now repeat with another layer of macaroni, cheese, and quenelles. Bake at 375 degrees for about 10 minutes so that the cheese melts nicely in. Serve in a bowl and top with piping hot broth to get a delicious macaroni alla Rossini! 

Cannelloni alla Rossini

Let the cheese fest continue! 

Ingredients: 

Meat (any kind, or vegetarian substitute)

Cannelloni 

For poaching — wine (of your choice), garlic, onion, butter, and rosemary

Tomato sauce (any tomato sauce recipe you like)

White sauce (any white sauce recipe you like)

Ricotta cheese

Egg yolk 

Grated parmesan 

Spinach

Directions: 

Poach the meat in wine, garlic, onion, butter, and rosemary and then grind. Mix the ground meat with Parmesan and ricotta, egg yolk, salt (or other seasonings), and spinach. This is your stuffing for the cannelloni. 

Lay the cannelloni in a greased baking dish, put in the stuffing, and cover with tomato sauce. Top with Parmesan. Bake for 25 minutes at 375 degrees. Remove from the oven and top with hot white sauce before serving.

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