Instructions: Bagna Cauda Smoked Salmon Timballi Mussels with Saffron-Tomato Mayonnaise Shrimp, White Beans and Tarragon Bacon-Rosemary Roasted Capon Cotechino, Lentils and Broccoli Rabe Wild-Mushroom Lasagna Roasted Vegetables Pear and Almond Crostata with Bittersweet Chocolate Sauce

Cooks Countdown:
** December 30:
** Make Wild Mushroom Lasagna components and refrigerate or assemble-bake-cool-and-refrigerate. Cut, marinate and refrigerate vegetables for Roasted Vegetables or prepare vegetables through Step 3 and r4efrigerate. Prepare and roll out Crostata crust; fit into tart pan; wrap and refrigerate.
** December 31
**** Early in the Day
** Prepare Timballi; wrap and refrigerate. Prepare components for Shrimp and White Beans; wrap and refrigerate. Prepare Musels; wrap and refrigerate. Prepare Bagna Cauda vegetables; wrap and refrigerate. Make bouquet garni and trim broccoli rabe for Cotechnio; wrap and refrigerate. Set and decorate table. Get out all equipment needed.
** Four hours before serving
** Start Capon. Complete and bake Pear and Almond Crostata; cool and store at room temperature.
** Two hours before serving
** Assemble and bake Wild Mushroom Lasagna or place prebaked lasagna in oven to reheat.
** One hour before serving
** Start dipping sauce of Bagna Cauda. Cook Cotechin o with Lentils and Broccoli Rabe.
** Thirty minutes before serving
** Complete Shrimp, White Bean and Tarragon. Arrange seafood appetizers. Put out bread sticks.
** Twenty minutes before serving
** Start Bittersweet Chocolate Sauce; sift confectioners sugar over Crostata. Remove Bacon-Rosemary Roasted Capon from oven; prepare sauce. Complete roasting vegetables.
** Just before serving main course
** Serve seafood appetizers and Bagna Cauda. Arrange main course on buffet table. Set up expresso of coffee make so it will be ready to be turned on later.
** Enjoy the party and Happy New Year!
**

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