The appetizer dresses up for the holidays with the RUSSIAN SALAD ZUCCOTTO, perfect for Christmas and beyond. Very scenic but super easy. Impress your guests even when served at buffets. Just a few ingredients to amaze everyone! It’s also perfect for the New Year’s Eve dinner! It’s really delicious!
For this recipe, I’ve used the Morato Spuntinelle contained in this month’s DEgustabox. Soft bread slices without crust of unmistakable quality
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 10 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 119.05 (Kcal)
- Carbohydrates 19.06 (g) of which sugars 3.81 (g)
- Proteins 4.92 (g)
- Fat 3.00 (g) of which saturated 0.21 (g)of which unsaturated 0.61 (g)
- Fibers 2.82 (g)
- Sodium 459.20 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR RUSSIAN SALAD ZUCCOTTO
- 1 Russian salad
- 8.82 oz sandwich bread
- to taste mushrooms in oil (for decoration)
- to taste anchovies in oil (for decoration)
- to taste mayonnaise (for decoration)
Tools
- 1 Mold
PREPARATION OF RUSSIAN SALAD ZUCCOTTO
Take a dome-shaped bowl or zuccotto mold and line it with plastic wrap, letting it hang over the edges by a few inches.
Line the entire mold with the sandwich bread, shaping it so that the slices do not overlap.
Spread half of the Russian salad to create the first layer.
Now distribute more slices of sandwich bread.
Spread another layer of Russian salad, cover again with sandwich bread slices, and spread the last layer of Russian salad.
At this point, finish by covering with the remaining slices of sandwich bread.
Cover the zuccotto with more plastic wrap and let it rest in the fridge for at least two hours.
After this time, remove the plastic wrap, place the chosen serving plate over the zuccotto, and invert. Remove all the plastic wrap.
Spread the mayonnaise over the entire dome of the zuccotto and then decorate as desired. I used olives, mushrooms, and anchovies.
Adriana’s Tip
It can be stored in the fridge for up to two days well covered.
