For an Easter to be done at home, here are some traditional ideas that come from Piedmont. Sweet and savory
Green tongue, veal with tuna sauce and Russian salad are never lacking on Piedmontese tables during the holidays. At Easter we add some dishes dedicated precisely to this holiday, to dominate the eggs.
Eggs and tomini
For a simple appetizer, but perfect for Easter lunch or the Easter Sunday snack. Not being able to go out for the classic picnic, it will be fun to make this dish and eat it on the balcony or terrace.
Anchovies and tomini al verde
Ingredients
about twenty salted anchovies
parsley a bunch
stale bread 60 g
white wine vinegar to taste
dry white wine to taste
two clove garlic
wholemeal fine salt to taste
extra virgin olive oil taggiasca cultivar to taste
Method
Wet the bread with the vinegar. Delicate, clean and wash anchovies under water. Rinse in a mixture of vinegar and wine; dry them and set them aside. Wash the parsley well, dry it and remove the hardest stalks. Chop the parsley with a knife. Together with the parsley, mince the garlic. Add the bread (well wrung out of the vinegar) to the chopped parsley, add salt and add plenty of extra virgin olive oil. Mix everything together, pour the mince into a glass bowl, adding the anchovies. Mix well and cover, if necessary, with other extra virgin olive oil.
To be served the next day, they will be even better.
They can also be kept for 8-10 days in the refrigerator, always well covered with oil.
Tomini
The tomini are seasoned with the same green bath. Transfer to a Burnia (in a glass jar) and serve with anchovies and scrambled eggs.
Scrambled eggs with chili pepper
Ingredients
4-6 fresh eggs
butter 2 tbsp
chopped chilli
salt
Method
Lightly beat the eggs with a pinch of salt. Heat a pan with the butter, when it starts to sizzle add the eggs and the chili pepper, mix quickly. Serve still hot with tomini al verde.
Spinach and rice cake
To be prepared the day before and warm slightly before serving, crunchy on the outside and soft on the inside.
Ingredients
1 kg of well-washed spinach, previously steamed and chopped with a knife (remove all the cooking water)
60 g of butter
1 chopped spring onion
160 g of rice
4 eggs
2 spoons of Grana Padano cheese
vegetable broth to taste
breadcrumbs to taste
1 clove of garlic
olive oil
salt
pepper
equipment
a mold of 24-26 cm
Method
Fry the spring onion in a large pan with two tablespoons of oil and one of butter, lastly the clove of garlic.
Remove the garlic.
Add the steamed and chopped spinach to the sauté, a little salt and a pinch of pepper. Season for a few minutes.
At this point add the rice, sprinkle with a ladle of vegetable broth and continue (adding broth) until it is al dente.
Remove from the heat, add two large spoons of butter and allow to cool slightly.
When it is warm, add the whole eggs, ground pepper, a pinch of salt and grated cheese to the mixture of spinach and rice. Mix well until reaching a homogeneous consistency.
Bring the oven to 180 ° (static)
Grease the cake pan with a little oil, sprinkle with the breadcrumbs and transfer the rice and spinach mixture.
Sprinkle the surface with breadcrumbs and a few pieces of butter.
Bake for about 50 minutes – 1 hour at 180 °.
Leave to cool slightly before turning out the savory pie. Cut into slices and serve with mixed dandelion salad and quail eggs.
Salami of the Pope
It is a sweet chocolate salami prepared with Piedmont IGP hazelnuts. During Lent, being the consumption of sweets prohibited, the chefs invented this unique salami to satisfy their customers' desire for sweetness: in short, a small sin of gluttony. The dough is prepared by working the soft butter with icing sugar and then adding cocoa, eggs, crumbled dry biscuits, IGP Piedmont hazelnuts and rum. After giving it the shape of a salami, it must be left to rest in the refrigerator for at least half a day and then it can be enjoyed.
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