The tree is up; the stockings are hung; the Carols are playing and the children are home.
It’s Christmas time at its best and the next best thing to celebrate the evening before Saint Nicholas drops by is with a hearty dinner for full bellies and even fuller hearts.
Not sure what to make? Worry not, as here we have a recipe for an Agnolotti del Plin with burrata and hazelnuts and a Fish Soup from Chef Luigi Stinga from Mandarin Oriental Kuala Lumpur.
The Italian chef from Sorrento, Italy, has had these dishes, common staples at most Italian dinner tables, for Christmas since he was a boy growing up in the coastal Southwestern town of Italy and hopes they will make for a night before Christmas that will be well remembered.
Homemade Agnolotti del Plin with Burrata and Hazelnuts
Agnolotti Ingredients
Serves 6 | FOR PASTA: 350gr Farina | 1 egg | 4 egg yolks | FILLING: 300gr beef (cut into cubes) | 300gr veal (cut into cubes) | 500gr spinach | 2 onions | 5 eggs | 50gr parmesan | Nutmeg | Salt | Pepper | FOR GARNISH: 150G burrata (chopped) | Hazelnuts (chopped) | herbs
Pasta Dough Instructions
Mix all ingredients in a bowl, cover with cling wrap and chill for 3-4 hours.
Pasta Dough Instructions
Lay out the dough and shape into agnolotti.
Filling Instructions
Sauté onion in a pan, add in cubed beef and veal. Season with salt & pepper. Sauté for a while, add in a bit of water. Slow cook in low heat for one hour. Remove from pan, finely chop the meat. Mix in all other ingredients (off heat).
Filling Instructions
Wrap agnolotti with filling.
Instructions
Once ready, blanch in boiling water for 2 minutes. Remove from heat.
Instructions
Heat a pan with butter and a bit of water, put in agnolotti and add parmesan.
Hazelnut Puree Ingredients
100 gr toasted hazelnuts | 40 gr hot water | 10gr cream
Instructions
Blend until creamy.
Plating
Spoon hazelnut puree onto a hot plate.
Plating
Arrange agnolotti to desire. Top with chopped burrata and a dash of olive oil.
Plating
Add salt and pepper to taste. Garnish with beetroot leaf and coarsely chopped hazelnuts.
(Swipe left for full ingredients and recipe)
Fish Soup
Fish Soup
Ingredients
Serves 4 pax | 500gr mixed seafood (Mussels, clams, prawns, garoupa, red snapper) | 100gr cherry tomatoes | 1 garlic | Potatoes |parsley | Black olives | Butter | Salt | Pepper
Instructions
Heat a pan, put in garlic, oil, black olive, cherry tomatoes and just a bit of water.
Instructions
In a separate pan, sear the fish (skin) for 30 seconds then put into Step 1. Add in all remaining seafood.
Instructions
Slow cook (low heat) for 10 minutes.
Instructions
In a separate pot, boil the potatoes. After cooked, crush the potatoes and add in butter, salt and pepper.
Plating
Set the potatoes as base.
Plating
Top with the mixed seafood arranged nicely, then filter the soup and pour in from the side.
Plating
Garnish with vegetable julienne or finely chopped parsley.
(Swipe left for full ingredients and recipe)
Seasons greetings from Mandarin Oriental KL and the FirstClasse Team. We hope you have a hearty dinner with your closest and dearest this Christmas.
Log on to Mandarin Oriental KL’s official website here to learn more about their festive offerings.
(Photography: Anson Siau)