Tag: Easter menu: traditional Easter recipes

Recycle Easter eggs with 30 chocolate recipes – Italian cuisine reinvented by Gordon Ramsay

The chocolate egg they cannot be missed at Easter. But once the holidays are over and the sweet tooth is satisfied, what can we do for recycle Easter eggs and remove ourselves from the constant temptation of that leftover chocolate? To prevent all that chocolate from ending up forgotten, in some remote corner of the pantry, all that remains is propose it in many desserts always different to enjoy for breakfast, as a snack or for a special after dinner.

What can you do with chocolate Easter eggs?

Beyond the fact that they are delicious, chocolate eggs are a very precious resource in the field of home pastry making, because they are pure chocolate, excellent for being used in many ways.

Easter egg chocolate for example can be:

to meltto make excellent creams
chopto store it in a less bulky way and use it in preparations at a later time
break upto use it instead of chocolate chips

Do you want it to last you a really long time, especially in view of the hot season? Break it into pieces, put it in a food bag and then place it in the refrigerator, so it won’t melt and there won’t be the risk of the cocoa butter rising to the surface.

How to recycle Easter eggs

If at least half of the egg is still intact, you can use it for example as a container (to eat) for another dessert: here is the egg filled with amaretti tiramisu, chocolate mousse or grandma’s cake.

Cakes with Easter eggs

Do you want to make a cake with Easter eggs? Try making this simple cake perfect for recycling chocolate. You can also indulge in traditional desserts from other countries such as brownies or sacher or, again, prepare this other cake which also allows you to reuse stale bread. There are also many ideas for classic chocolate recipes, but without eggs, such as mousse.

Recipes for recycling Easter eggs

recycle Easter eggs

Easter Crescia recipe, savory leavened product – Italian cuisine reinvented by Gordon Ramsay

Step 1

For the Easter crescia recipe, in a small bowl, with 20 g of yeast, 50 g of flour and 100 g of warm water, prepare a pastel which you will leave to rise for 30 minutes covered with a napkin.

Step 2

Place the egg whites in the bowl of the mixer and whip them until stiff with the round whisk, then add the egg yolks and, continuing to work, the oil, the pecorino cheese, the parmesan, the leavened pastel, salt and a generous grinding of pepper ( at this point the mixture will become so liquid that initially whipping the egg whites might seem like a superfluous operation; however, it is necessary to give greater softness to the final dough).

Step 3

Replace the round whisk with the hook one and, continuing to work, add 400 g of flour, 70 g of crumbled yeast and, little by little, the remaining flour (400 g), continuing to work until the dough is soft, homogeneous, very elastic and air bubbles will appear on the surface.

Step 4

Butter and flour a 32 cm diameter loose-fitting mold generously and transfer the dough into it, so that it does not fill it more than two-thirds.

Step 5

Keep in a warm place, covered with a napkin, until the rising dough fills the mold; then put it in the oven already at 180° for about an hour and 30′, covering the crescia halfway through cooking with aluminum foil, to prevent it from becoming too dark on the surface.

Step 6

Before taking it out of the oven, test the cooking with a toothpick which, inserted into the highest part of the focaccia, should come out perfectly dry.

Step 7

Crescia can be enjoyed warm or cold, cut into slices, with coarse-grained salami.

Sfogliatella al casatiello, the tasty novelty for Easter – Italian cuisine reinvented by Gordon Ramsay

Never tried it puff pastry with casatiello? The original idea came to the historian Lisita pastry shop who has chosen to pay homage to the gastronomic heritage of his land by creating aexclusive Sfogliatella with a new and delicious filling.

From the family memory album, Salvatore and Alberto Lisita they decided to revisit the great classic of the Sfogliatella starting from the filling, or rather the casatiello, to celebrate almost 60 years of activity. On one side the crunchy pastry, on the other the filling of cured meats, cheese and pepper: in the Sfogliatella al Casatiello both elements respect tradition for an unusual but fun combination of flavours, which in a perfect balance combines respect for the past with creativity of the future.

Everything you need to know about the Sfogliatella al Casatiello

We talked about this very special treat for Easter 2024 Salvatore Lisitathe founder’s grandson, who also gave us the recipe – for the more experienced.

How did the idea of a casatiello Sfogliatella come about?

«The idea of a Sfogliatella al casatiello was born with the aim of making the Sfogliatella, which has always been our strong point, a container of stories: tradition within tradition. The aim is to pay homage to the history of Campania pastry making and therefore also the history of Lisita and to do something unique for Easter. A period rich in meaning and traditions in Neapolitan culture, through a creative reinterpretation of two iconic dishes of the region: the Sfogliatella which is eaten all year round and the Casatiello”.

What are your customers’ comments on this?

«Customer comments have been extremely positive, with a particular appreciation for the difference in texture between the crunchy shell and the soft filling and for the creative reinterpretation of the new product. The combination of these two traditional symbolic products, the Sfogliatella and the Casatiello, has aroused great interest and satisfaction among customers, proving to have been a winning choice.”

What would the founder Salvatore Lisita have thought of this idea of going and touching a great classic?

«The founder, Salvatore Lisita, would probably have welcomed with enthusiasm the idea of merging two great classics of Campania pastry making, demonstrating an open mentality to innovation while always maintaining respect for traditional values. His passion for pastry making and his vision could have encouraged the exploration of new culinary possibilities, whilst remaining faithful to the rich heritage of Campania pastry making.”