Tag: Easter

Abruzzo: the Pupes and the Easter Horses – Italian Cuisine

It is a tradition that still today, for Easter, many Abruzzese children also receive sweets in the shape of a Pupa and a Horse together with the chocolate egg. Strictly homemade, often by grandmothers, who pass down the recipe from generation to generation

In the hinterland of Pescara, the representation of the Pupa refers to that gigantic colorful papier-mâché dancing in the square in the village festivals illuminated by pinwheels and fireworks.

A fun recipe to make together with the little ones to cheer up the Easter table and have a snack. Here is the version proposed by Marcello and Bruna Spadone of the starred restaurant La Bandiera of Civitella Casanova, at the foot of the Gran Sasso Vestino, who have already prepared the Horse for their grandson Giovanni.

Ingredients

500 g of 0 organic flour

3 whole eggs

200 g of sugar

A glass of extra virgin olive oil

A vanilla bean

A grated lemon

10 g of yeast

Cocoa, sprinkles and chocolate sprinkles

Method

Mix the eggs with the sugar, add the oil by continuing to mix and then the aromas and flour with the yeast. Divide part of the dough and add a little cocoa in order to have two different colors to make the Pupa and the Horse. Let the dough rest for about 30 minutes. On the baking paper, draw the shapes of the desserts, carefully arrange the dough, garnish as desired with the cocoa dough and the multicolored sugared almonds and bake for 25-30 minutes at 180 °.

Pistachio cream from Bronte, an idea to stuff the Easter dove – Italian Cuisine

Scented, with a classic intense flavor of pistachios, this cream is an easy dessert to make that can be used in many ways. You too can try preparing the pistachio cream!

All the flavor of Sicily in a sweet and fragrant cream, which you can simply enjoy like this or spread on the slices of your Easter dove: let's talk about pistachio cream, a cake easy to make and that you can also use as a filling for a soft cake or as an accompaniment to pancakes for your breakfast. For a safe result it is essential to have gods pistachios Dop, which grow in the shadow of Etna, on saplings that can live up to 300 years and which bloom in this month.

The pistachio tree, a wonderful plant specimen

It has thin leaves and a shiny green, its branches are yellow when the plant is young and darker and reddish when the plant ages: the pistachio tree it is a magnificent specimen, with an important leaf opening, which makes it look like the huge Baobabs seen in Africa. It grows in very hot areas, generally in the southern regions, and is a dioecious plant, that is, some specimens carry only male flowers, others only female ones. The fruits are found gathered in clusters on the plant and are small oval and elongated drupes. These are formed by an external husk that covers the shell, inside which the seed is located, i.e. the pistachio.

Pistachios in the kitchen

Toasted and salted as appetizer treats in an aperitif, chopped and mixed together with flour in a delicious dough for fresh pasta, chopped in a panure with breadcrumbs or crumbled taralli to cover a fish fillet or to stuff a succulent scallop, added to pine nuts and parmesan for an unusual pesto, or together with cream, milk and eggs in a irresistible pastry cream: the uses of pistachios in the kitchen are endless. From appetizers to desserts, there is no dish that is no longer intriguing with a good chopped pistachios, toasted or not, according to your tastes. Tasty, free of cholesterol and rich in minerals and vitamin B6, they are a concentrate of nutrients essential for our well-being. Never run out!

The recipe for pistachio cream

Ingredients

200 g Bronte pistachios, 100 g sugar, 1 teaspoon vanilla seeds, 500 ml fresh cream, 500 ml milk, 30 g Avola almonds.

Method

First whisk the pistachios without skin and the almonds with a mixer. In a saucepan in a bain marie, heat the milk, cream and sugar. Add pistachios, almonds and vanilla seeds and mix well. Leave to cook for 10 minutes, then pour the mixture into 6 bowls which you will leave to rest in the fridge for at least 4 hours. Before serving them, leave them at room temperature for 30 minutes. At this point you can spread your cream on the dove or enjoy it like this.

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The simple recipes of the Piedmontese Easter – Italian Cuisine

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.

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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.