Easter is approaching and it is time to study the perfect menu. Tradition says that eggs and the dove, symbols of the feast, should not be missing at the table. And why not take inspiration from this custom by reinterpreting it with a bit of imagination?

The eggs

Let's start with eggs. In addition to those of chocolate that the children will finally open after lunch, we can also bring them colored to the table. Watch our tutorial for making colored eggs: you will discover that they are very simple and fun to make even with the help of the little ones. And if you want to eat them from the appetizer, put them on the Easter menu with a nice recipe like that of small Easter eggs. Savory pies in mignon version to honor every guest of the lunch with a tasty single portion.

The first

If you are a lover of tradition, then, you can't help but choose a recipe with fresh pasta. But given the special occasion, before performing in your unmissable fresh egg noodles, we advise you to consult our collection dedicated to first courses for Easter: here you will find inspiration in balance between tradition and innovation.

The lamb

And if this year you plan to prepare it, dedicate a few minutes to a little review on how to cook lamb well. Being a very strong smelling meat it will be necessary to prepare it and cook it in the best way. A little technique never hurts.
If you prefer to bet on something different, here is our collection of Easter seconds recipes.

The Dove

There dove it is a symbol of peace and salvation and cannot but "fly" on our table. But if you want to offer it in a truly unique version, try it the recipe of the tatin alla dove!

Ingredients for 4 people

Fresh cream 200 g – 4 Golden apples – sugar – butter – a quarter of a dove

Method

With a scoop, cut 8 balls out of each apple and distribute them in as many molds (ø 8 cm) buttered and with the bottom coated with a greased paper disk. Prepare some caramel by cooking 4 tablespoons of sugar with a little water and 35 g of butter. Peel, dice the remainder of the apples and brown them with a knob of butter and 2 tablespoons of sugar. In each mold pour a little caramel, then continue in layers with pieces of dove and diced apple. Bake the tartlets at 200 ° C for 10 minutes, then turn them over on plates and serve with the whipped cream (not whipped).

And now, here are 50 recipes to compose your Easter menu traveling between great classics and creative ideas