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Vegetarian Easter: the recipes for lunch – Italian Cuisine


Without lasagne with ragu or lamb, Easter lunch is just as good. Here are some suggestions for a balanced and delicious menu

Who said that Easter should it necessarily be synonymous with meat and roasts? Tradition is renewed under the banner of taste veg, ideal to be enjoyed together with vegetarian friends and not only. Yes, because in this period the wild herbs and nature offers firstfruits to be used for tasty dishes, typical of Mediterranean cuisine.

Tasty appetizer for Easter

Those who are vegetarian will appreciate the hard-boiled eggs, to be cut in half and served with green sauce or yogurt cream. Use slices of rye bread to prepare lots of bruschetta to spread with hummus, made with chickpeas or a sauce made from artichokes. The dandelion, typical of the spring period, can also be used in thesalad, did you know that? Bring a fancy salad to the table accompanied by focaccia, a simple and healthy dish to start lunch. Delicious the gruel, a Ligurian specialty prepared with the chickpea flour, extra virgin olive oil and rosemary, which is usually served warm, ready to be enjoyed when the rim is still crunchy.

Savory pie, the recipe for Easter

Available in a thousand variations depending on the imagination, the preparations with puff pastry and savory pies are present in the Easter recipes typical of many countries of the world. Once in the spring we went to the fields to collect the new ones shoots born after the thaw: renews the tradition using the spontaneous herbs for the filling. Chicory, herbs and wild asparagus together with artichokes they are also perfect as a condiment for pasta and lasagne, to be rethought in a vegetarian version with many layers based on vegetables. From the savory tarts with zucchini, the spinach soufflé or the mini quiche with rocket and radicchio, simplicity that excites the senses and appeals to adults and children.

Easter desserts veg

Dark chocolate and fruit skewers, a classic with a note of fresh good humor. Typical Easter sweets, such as the dove, can also be reproduced in a vegan version at home, without the addition of butter and eggs, but using vegetable milk, brewer's yeast, manitoba flour and orange peel. The protagonist of Easter celebrations is almond flour, which appears in many recipes and can be used for cakes and balls to be sautéed in grated coconut. Free your imagination, add a creative touch with the decorations and the Easter lunch will be a real success.

In Paris, gourmet lunch with La Grande Dame 2008 – Italian Cuisine


The Mediterranean cuisine of France's youngest starred chef perfectly accompanies Veuve Clicquot's special La Grande Dame 2008 champagne in Maison Baccarat's precious Parisian location. A lunch that is worth a journey through flavors, innovation and tradition

Put a spring day in Paris, the novelty of the collaboration between two iconic names in French history, Veuve Clicquot is Baccarat, and add to the launch of the special champagne La Grande Dame 2008 the kitchen of the youngest starred chef in France. Innovation, courage, daring, but also tradition and memory for a food and wine journey of a day that is worth telling to inspire new adventures, new tastings and – above all – new toasts.

La Grande Dame & the starred young chef

Spring has also arrived in Paris, the sun warms the characteristic roofs of the French capital, the Eiffel Tower greets from the Left Bank. We take avenue d’Ièna from the Arc de Triomphe to reach the historic palace that belonged to the Viscountess Marie-Laure de Noailles, which hosts since 2003 the Maison Baccarat. Just put your foot on the first flight of steps to feel the chills of time: get into this hotel particulier it's like stepping into the golden past of sumptuous festivals organized by the famous muse and patron of artists of the time; you feel like Jack Torrance in the Overlook Hotel ballroom, but without fear. The luxurious Parisian headquarters of Baccarat hosts the boutique on the ground floor; passing by the imposing escalier principal on which the imposing one soars chandelier you then reach the museum, the very essence of his works of art. There is also a luxurious restaurant here Cristal Room, of which we had already spoken for his Pink Room. But now it's champagne time La Grande Dame 2008 for the horizontal tasting first among bouteille, magnum is jeroboam, and the tasting lunch after.

To complement the boldness of the precious bubble signed Veuve Clicquot there is the kitchen of Julia Sedefdjian, the youngest French star chef. She is not even 25 years old, yet her apprenticeship made her immediately (17 years) and the hard work combined with the right creativity have earned her the position of chef at 20 years old Fables de la Fontaine of Paris, which thus obtains the Michelin star. In March 2018, chef Sedefdjian opens in Latin Quarter the restaurant Baieta, which means "small kiss" in the dialect of the southern French coast, an area to which it is linked because of its beginning in Nice alongside the cook David Faure at the Aphrodite restaurant. Only one year of activity was enough for the chef Julia to win the first Michelin star thanks to the gastronomic offer with Mediterranean flavors, just like we tasted at Maison Baccarat's Cristal Room.

To honor the great evolution dated 2008, there is the Master of Cellar Dominique Demarville in person to do the honors and to open the tasting lunch organized in the splendid room with brick walls embellished with mirrors, crystals and cameos. There Grande Dame Rosé 2008 accompanies very well mises en bouchand tantalizing, the Pissaladière with Caramelized Onions and theSmoked Oyster with Celery and Salicornia Emulsion. The white version of champagne, on the other hand, enhances the complex flavor of theentrée, Crispy Egg Yellow with Aquitaine Caviar, Porri and Haddock. Travel through time to the sound of bubbles for the following dishes: Cuvées La Grande Dame 2004 is La Grande Dame 1989 for the fish dish Scallops in Crust of Walnuts, Asparagus, Legumes and Reduction of Champagne and Lemon Confit, while for meat Cuvéés La Grande Dame Rosé 2008 is La Grande Dame Rosé 1989 together with Fillet of Beef and Lobster with Pumpkin, Horseradish, Homardine at Basilicor. The traditional French cheese dish is a must Vieux Comté enhanced by the champagne 1990. In closing, a delicate Demi-Sec Veuve Cliquot Campaigns wraps the cake Vacherin Lychee and Raspberries on Vanilla Cloud and Crystallized Rose Petals.

The result? A perfect journey made of flavors and bubbles between innovation and tradition, combining the young creative courage in the kitchen with the historic audacity of the only Champagne Lady.

The first time in La Grande Dame

If it had been born in our century, Madame Clicquot would certainly have been part of today's renewed feminist movement. Like a Martha Stewart of other times, in 1805 the new widow took over the reins of the Maison becoming one of the first business women of the modern era. Thanks to its innovative and well-chosen choices, you earn the name of Grande Dame of Champagne by his peers. His is a concrete success through courageous innovations never tried before in the sector: the first champagne to be sent around the world, the first known vintage champagne (1810), the first champagne to exploit the table by remuage (1816), the first assembled rosé champagne of which we have news (1818). Bottle after bottle, bubble after bubble, the Veuve Clicquot becomes synonymous with extraordinary champagne and on the occasion of its bicentennial, in 1972, the rare and extraordinary champagne is launched for the first time La Grande Dame, which is a tribute to Madame Clicquot. And the 2008 vintage has never been bolder …

Strong of the risky and successful successes of the "first times" wanted by the widow Clicquot, it chef de caves Dominique Demarville decides to move the quality bar once again. For its first creation of La Grande Dame 2008 reveals an assembly with the 92% of Pinot Noir, the highest percentage in Veuve Clicquot's history. The Mastro di Cantina explains: «My intent is to bring La Grande Dame towards the finesse and elegance that Pinot Noir offers us in these Grand Cru wines. In a sense, this is the Veuve Clicquot touch: combining depth and silkiness with lightness and elegance in this exceptional cuvée . A winning choice that has already earned La Grande Dame 2008 the second place in the Bettane Best Dine Guide + Desseauve 2019 and as many as 95 points from Wine Spectator.

Poured into the glass, La Grande Dame 2008 it descends shimmering with golden and brilliant reflections. At the first taste, the attack is initially strong and intense, then the mouth is conquered by notes of dried fruit (almonds, figs and apricots), ripe white fruits (pears) and, finally, tenuous toasted notes of hazelnut and pralines. The seductive pastry notes are well balanced with the freshness and clarity of the assembled, the texture is silky thanks to the young fruits, carried by notes of citrus and red fruits (cherries). It goes perfectly with oysters, royal orange, fish tartar, scallops, scampi, caviar or sesame chicken.

From the white lady to the one in pink: La Grande Dame Rosé 2008 it boasts a 14% Pinot Noir red wine from Clos Colin in Bouzy, one of the oldest plots of the Veuve Clicquot domaine. As its name suggests, this special champagne shows off a sumptuous rose gold with light coppery reflections. Soft and full-bodied on attack, it releases all its refinement on the palate starting from the powerful notes of red fruits (raspberry and strawberry) associated with more acid accents (red orange, grapefruit) up to the perfect balance between refinement and spicy fragrances of red berries , Rooibos tea and fine leather. Not for nothing has received 17.5 points out of 20 from Revue du Vin de France. Recommended pairings are beef, shrimp ravioli, lamb, stuffed tomatoes.

Don't forget to browse the gallery!

50 recipes (and ten cocktails) for an Easter lunch to remember – Italian Cuisine


Rabbit tortelli with broad beans

The lunch of Easter, it can only be prepared once a year. And like all the things they have been waiting for a long time, he has the good taste of waiting. And why not increase the curiosity of the guests and lengthen the time spent at the table with a good drink?
Cocktails are perfect for partying because they are something tasty that we rarely give ourselves at home and invite to toast. But since the Easter lunch is often an opportunity to bring the family together, we have also thought of non-alcoholic alternatives so that no one can miss the glass. Watch in our gallery above the selection of 50 dishes for Easter lunch and once you've defined appetizers, first courses, second courses and desserts, have fun combining the most appropriate drinks.
If you prefer the taste of a sweet drink, choose one of our dessert cocktails, perhaps combining it with the last course of lunch. It will be unforgettable.

Soft drinks

Berry Kiss

Ingredients for a cocktail: 6 cl non-alcoholic ginger beer – 4 cl lemon juice – 1 meringue – raspberry jam – ice
Procedure: collect in the shaker a meringue (ø 3-4 cm) and crumble it with a pestle, then add the lemon juice and 2 teaspoons of raspberry jam. Mix with the long spoon to melt the jam. Fill a glass of ice and add the liquid without filtering. Fill the glass with ginger beer and decorate with fresh raspberries and mint leaves as desired.

Green-go

Ingredients for a cocktail: 12 cl lemonade – 3 litchi -2 kiwi – lime – lemon peel – sugar – ice
Procedure: peel 1 kiwi and the lychees. Blend them together with the juice of half a lime (about 2 cl), 1-2 teaspoons of sugar and the lemonade. Blend for a long time, after 2-3 minutes add an ice cube and resume blending: this technique allows to obtain a more uniform mixture because the cube, with its movement, also brings the smaller pieces of fruit closer to the blades. Pour the smoothie into the glass filled with ice (we used a tiki mug) and decorated with slices of kiwi and lemon peel.

Romeo

Ingredients for a cocktail: 1/4 William pear – 5 cl pear juice – lime – ginger beer – rosemary
Procedure: cut the pear slice to touch and collect it in the shaker. Partially burn a sprig of rosemary and add it to the touches of pear, pour over the pear juice, half a lime and gently crush. Add the ice and shake vigorously. Strain into a glass with new ice and fill with ginger beer. Decorate to taste with new rosemary and pear slices.

Aperitif with yolk pralines

Ingredients for 6 cocktails: 900 g fennel tea – 900 g tonic water – fennel – lime-raspberries – cane sugar – Praline: 100 g homemade bread – 80 g peeled boiled beans – 80 g ricotta – 6 eggs – oregano – lime – extra virgin olive oil – salt – pepper
Procedure: mix the fennel tea with tonic water. Moisten the edge of the glasses with half a lime, dip them in brown sugar and place three or four raspberries on the bottom of each one. Fill them with the drink and complete the cocktails with lime zest and fennel heart sticks. Cut the bread into slices, add oil, season with a bit of oregano and toast it in the oven until it is well-toasted. Firm the eggs, then shell them and separate the yolks from the whites. Whisk the bread and put the powder into a tray. Whisk the egg yolks with ricotta and broad beans; operate the impulse blender, so as not to crush the cream too much, then work it with a spoon, completing it with salt, pepper, a little oil and the juice of half a lime. Make gnocchetti with the mixture of egg yolks and pass them in the bread, giving them the shape of small balls. Serve them together with the cocktail, completing to taste with fresh salad leaves and with the sifted egg whites.

Alcoholic drinks

Rapa nui

Ingredients for a cocktail: 250 g papaya pulp – 3.5 cl Pisco – orange – sugar – nutmeg – white pepper
Procedure: blend the papaya pulp with 10 cl of water and 2 teaspoons of sugar. Collect 2 cl of orange juice, 1 teaspoon of sugar, a generous pinch of pepper, Pisco and 5 cl of the pureed papaya in the shaker. Add ice and shake with energy. Strain into the glass and finish with grated nutmeg. Use the rest of the papaya pulp to prepare other cocktails.

Traminer royal with guava juice

Ingredients for 4 cocktails: 100 ml aromatic Traminer – 100 ml guava juice – 2 teaspoons of cold crème de cassis.
Procedure: Put 4 glasses in the freezer. Pour in each glass about 100 ml of very cold aromatic Traminer, 100 ml of guava juice and two teaspoons of cold crème de cassis. Stir gently, let the juice settle for a couple of minutes and serve decorating to taste.

Martini Brunch

Ingredients for a cocktail: 4 cl Gin Mare – 2 cl elderflower liqueur Holler Sambo Roner – 2 cl lemon juice – orange marmalade – ice.
Procedure: cool the cup with ice cubes. Collect in the shaker the lemon juice, the liqueur and the gin with 1-2 teaspoons of jam, let it dissolve, then add the ice and shake. Remove the ice from the cup and filter the shaken cocktail. Decorate to taste with marjoram leaves.

Peat

Ingredients for a cocktail: 6 cl Russian vodka Standard -1 cl up sherry- 1 cl peated whiskey Ardbeg- laurel – ice.
Procedure: cool the cup with ice cubes or keep it in the freezer for 10 minutes. Collect the sherry, vodka and whiskey in the shaker, add a few ice cubes and shake vigorously. Remove the ice from the cup and the water that had formed, then filter the cocktail. Decorate with a bay leaf.

Sweet drinks

Memories of the East, alcoholic

Ingredients for a cocktail: 20 cl milk – 1 tea bag Earl Gray – cloves – orange peel – cinnamon stick – tamarind syrup
Procedure: bring the milk to a boil with a piece of cinnamon, an orange peel and 5 cloves. Simmer for 3-5 minutes. Heat 20 cl of water and just before the boil turn off, infuse the tea bag for 3-5 minutes, then remove the sachet. Sweeten the tea with 2 cl tamarind syrup. Add the tea with milk and continue on the stove for less than 1 '. Turn off, strain into a glass suitable for heat and decorate to taste with mint leaves.

White rabbit, non-alcoholic
Ingredients for a cocktail: 12 cl almond milk – 1 cl tamarind syrup – mint – soda.
Procedure: collect the almond milk, tamarind syrup, a few ice cubes and a sprig of mint in the shaker. Shake vigorously and then pour, filtering, into the glass filled with ice. Fill with soda and decorate with another sprig of mint.

Lots of recipes for an Easter to eat

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Stuffed artichoke pizza with wild herbs

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Stuffed lamb leg and new potatoes

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Nocette of monkfish stewed with asparagus

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Lamb stew

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Clouds glazed in brisée shells

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Small jellies with raspberries and strawberries

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Lasagna with vegetable sauce

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Potato cakes with heart of peas and agretti

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Spaghettoni verde with zucchini pesto and tofu

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Pancake sandwich with ricotta and herbs

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Pear tiramisu with vanilla mousse

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Green cannelloni with white beans and zucchini

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Dried tomato muffins

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Rice arancini with asparagus and goat cheese

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Tart with semolina cream and almond paste

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Veal fillet stuffed with artichokes

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Lamb with myrtle and curatelle sauce

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Rich mini casatelli

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Red mullet fillets with peas and "mimosa"

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Chocolate glasses

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Aromatic appetizer with rabbit

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Catalonian tart with carrots and artichokes

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Green omelette and new potatoes

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Apparent egg with asparagus

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Cocoa tartlets with white ganache

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Sweet brioche with apricots and candied orange

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Rabbit terrine

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Oysters, Jerusalem artichoke puree and celery pesto

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Ovetti with surprise

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Eggs in artichoke nests and puff pastry

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Braid with two chocolates

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Lamb roll with grilled potatoes

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Ricotta and borage malfatti with corn cream

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Wholemeal sandwiches with eggs and spinach

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Sea bass on broad beans cake and snow peas with turmeric sauce

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Small fennel flans

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Cheese brioche with surprise

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Potato and broad beans calzoncelli

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Crunchy packets with asparagus and spring onions

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Green ravioli with char

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Tricolor candies with ricotta and speck

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Paccheri cake standing with ricotta

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Ravioli with phyllo pasta with provolone and turnip tops

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Buckwheat crepes, ham and fontina cheese

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Rolls of brisée with ricotta and olives

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Shrimp dumplings with dried pea cream and sprouts

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Rabbit tortelli with broad beans