Tag: Easter

Easter 2019: eggs, doves and wines to party – Italian Cuisine

An Easter more spring than ever, this year!

173209 The distance from Christmas doffers offers us the perfect excuse to linger a little more on Easter delights, to be enjoyed at home but also outdoors, in the classic Easter Monday picnic, during this long and welcome period of bridges and holidays.

And speaking of festivities: if at Christmas we have spoiled the little ones, at Easter we spoil the grown-ups a bit! Let's start with a really chocolate egg extrafondente: Baule Volante he also proposes one at 92%, a caliber that only mature palates in terms of gourmet experience can appreciate in all its refinement. Rosso festa, like all the company's products, is strictly organic and sweetened with only cane sugar (€ 14.90).

173203 Luigi Záini proposes the new egg dark with hazelnuts as part of the Emilia collection. An egg dedicated to adults, whose surprises I'm small tools from confectionery, silicone molds is magnets from the fridge for … Emilia brand addicted! (8.90 EUR). 173212 And for the most glamorous Easter ever, yesholo in the shop Záini Milan, here a tempting and surprising temptation: theEaster egg Ruby, 600g of pure pink chocolate, with an unmistakable taste that conceals to his inside a precious jewel. Wrapped in embossed aluminum and velvet ribbon, it is only sold in the Via De Cristoforis shop at a cost of Euro 40.00.

173215 Easter also takes on glamor with Trunks, which paired with Primadonna Collection combines chocolate and fashion. Among the proposals Big Signatures of Bauli, we let ourselves be inspired by this all-female: 210 g eggs. in extra dark chocolate version (cocoa: 70% min.) and superior to milk, which they hide intriguing designer surprises from this brand known for its fashion accessories – as well as for footwear.

173206 Can't decide between bitter and milk chocolate? Here for you the Big Egg of Amedei, artisan chocolate maker of excellence. Toscano Brown & Toscano Black 70, more than an egg, is a real treasure chest of egg-shaped chocolate and combines milk chocolate with 70% extra dark chocolate in a single creation. And from the passion for the finest cocoa beans is born also there gourmet surprise enclosed within: a praline egg with an intense taste, two dark chocolate shells that preserve an undiscovered soul of chocolate, hazelnuts and almonds. (50 euros). Amedei products are also available on the e-shop.

173233 But sweet Easter is not just chocolate. The Easter Sweet Lotus flower is the traditional Easter cake in version organic and gluten-free. Enriched on the surface with grains of sugar, it is part of the now famous Zer% Gluten line, which includes a wide variety of gluten-free products redeemable for those entitled under the National Health Service but also welcome to all those who have chosen to control the supply of gluten in their diet (11.70 euros).

Giorgione is the prized variety of soft wheat 100% Italian which distinguishes this recipe of superior pastry craftsmanship, to give life to this dove by DECO. In a spring pink pack, with the classic almonds and orange peel, 800 gr. at a price of 8.90 euros. Of the same weight, in a sportier version, the dove without candied fruit; of 750gr are instead the versions (badged Pine forest) Chocolate Hearts and Strawberry Hearts, at the interesting price of 3 euros.

The Viaggiator Goloso offers many delicious variations of the Easter dove: Chocolate and Apricots; Chocolate and Ginger; Lemon with Nuts; Raisin Variety "Sun Muscat" e Peaches and Amaretto, with candied peaches, almonds and chopped amaretto. They are all really intriguing; prices range between 7.99 euros and 9.99 euros. In addition, there is the wholemeal and organic version.

173224 What a party it is if it isn't washed down with a good wine? Here is one 173230 perfect proposal for your Easter table, but also to give to guests and family for the occasion. IS the Rymarosè Marche I.G.P. Sangiovese by Ciù Ciù, a wine organic quality sparkling wine brut rmade with the Charmat method from pure Sangiovese grapes. Excellent with dessert and in combination with white meat dishes, it is colored intense pink, in perfect spring style. A splendid one magnum bottle, so that the party is really such (25 euros). And to finish the meal in beauty, the Moscato Passito di Noto D.O.P. of the cellar Feud Luparello, fragrant and intense (15 euros).

Aurora Quinto
April 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

The recipe for Easter cuckoos – Italian Cuisine

Soft and delicious are the traditional desserts prepared in Calabria for Easter. The custom is to always make someone more, to give to relatives and friends

THE cuckoos I'm typical Calabrian sweets prepared for Easter celebrations. They are a tangle of short pastry that encloses a boiled egg and are decorated with grains of colored sugar. Tradition has it that they were kneaded on Wednesday or Holy Thursday, to then be eaten on Sunday: l‘Egg enclosed in short pastry was to symbolize the resurrection. As with any traditional recipe, there are many variations of these cuckoos, even in a brioche version. We offer you our recipe, easy and quick to make. Seeing is believing!

The recipe for cuckoos

Ingredients

1 kg of flour, 250 g of sugar, 150 g of lard, 11 eggs, 50 ml of anise, 1 lemon, 2 sachets of baking powder, a little milk, 1 egg white, granulated colored sugar

Method

First boiled 4 eggs which will be used for decoration. Put it in a saucepan lard and let it melt slowly over low heat. Instead, place the sifted flour, sugar and stir in a large bowl. Add the two sachets of yeast. In another bowl, beat the 7 eggs with a fork. Add the lemon zest and two teaspoons of lemon juice to the flour. At this point add the lard, anise and eggs to the flour, slowly adding them and continuing to stir. Knead now With the hands, until the dough is firm and homogeneous. Take a piece of it and start rolling it between your palms until it forms a cord. Take the two ends and cross them, but leave a space at the top to arrange the hard-boiled egg. Take another piece of dough, make it two curbs that you will fix above the egg in the shape of a cross, to enclose it. Brush the cuckoo with the egg white and bake at 180 degrees for about 30 minutes. Once cooked, brush it with milk and immediately decorate it with the sugar granules. Wait for it to cool before taking it in your hand.

Pizza or Easter cheese cake – Italian Cuisine

Soft and very tasty, the pizza or cheese cake of Salt and pepper is a variant of the typical recipe of the Marche and Umbria, where it is called "crescia"and is usually prepared in the period of Easter. It is a high and soft savory cake like a panettone of which it is a distant relative, as is also the Roman variant which, instead, is one pizza sweet cinnamon scent. There pizza or cheese cake it is typically consumed for breakfast along with cold cuts and boiled eggs and chocolate eggs but, you can serve it both hot and cold as an appetizer accompanied by the meats you prefer.

There pizza or salt and pepper cheese cake it is prepared with a mixture of mature cheeses such as pecorino and parmesan and the addition of fresh pecorino cut into cubes. It is cooked in a tall mold that gives it its characteristic shape. The preparation is not very simple, it requires long rising times, and for a perfect result it is important that it is prepared at least 48-72 hours before to allow all the ingredients to blend well. The result? Extraordinarily delicious!

Discover now how to prepare the pizza or cheese cake, let yourself be guided by the simple passages of this one Salt & Pepper recipe and have fun preparing with us a characteristic Italian dish that will captivate your guests from the first taste!

Ingredients for 6 people

Step by Step

- Preparation of pizza or Easter cheese cake
  
  1) Crumble the fresh brewer's yeast in a bowl and mix it with a little warm water; add it sugar, dissolve it and gradually add little flour until you get a soft dough. Put it in a bowl, cover it e make it rise in a warm place.
- 2
- 2) Grater the parmesan and the aged pecorino. Reduce the fresh pecorino diced.
- 3
- 3) Mix the flour remained with i cheeses grated and place them in a fountain on a pastry board.
- 4
- 4) Put in the middle the eggs, an outlet of salt, a minced of pepper, 2 tablespoons of oil and it lard. Start working, gradually incorporating all the ingredients, and adding, a little at a time, lukewarm water sufficient to obtain a soft dough (about half a glass).
- 5
- 5) Join the leavened dough and continues to work thedough with hands for about 15 minutes, until the dough comes off the hands. Add the diced pecorino and distribute it well.
- 6
- 6) Put the dough in a floured bowl, cover it with a cloth and put it in bump up in a warm place for about 2 hours.
- 7
- 7) Resume the dough, knead it lightly and place it in one 20 cm mold with high edges (if possible flared, otherwise cylindrical) anointed with lard. The dough should not exceed half the height of the mold. Leave him bump up again, covered, until it has almost doubled in volume.

Soft and delicious are the traditional desserts prepared in Calabria for Easter. The custom is to always make someone more, to give to relatives and friends

The recipe for cuckoos

Ingredients

Method

Ingredients for 6 people

Step by Step

Preparation of pizza or Easter cheese cake

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