SPECIAL EASTER MENU

This is our Special Easter Menu, we hope you can all have a wonderful celebration.

Remember that cooking for someone is one of the biggest gestures of love in the world!

EASTER CAKE WITH SPINACH

(1°Dish: Starter)

Ingredients: - Water (150 ml) - 00 flour (125 g) - Manitoba flour (125 g) - Olive oil (2 tbsp) - Salt (5 g) - Frozen spinach (600 g) - Ricotta (300 g) - Eggs (6) - Parmesan (50 g) - Onion (1/2) - Olive oil - Salt - Pepper - Nutmeg - Yolk (1)

Preparation: - Mix the two flours in a bowl and make a hole in the center. - Add the extra virgin olive oil and the sale and turn with a spoon. - Keep spinning and also add the water at room temperature until it has added the full addition. - Energetically knead the dough until a smooth and homogeneous dough is obtained. - Let the pasta dough rest while you prepare the filling for the Easter cake. - Boil lightly salted abundantly and cook the spinach (10 minutes). - Drain them and put them in a colander by draining all the water away. - Put the olive oil and the finely chopped onion in a pan then add the cooked and squeezed spinach, cook (10 minutes) - Put the ricotta, two of the 6 eggs, the grated Parmesan, a pinch of salt, pepper and marjoram and nutmeg in a bowl. - Mix all well. - Cut the dough into two parts. - Roll out both very thin rolls to obtain two sheets. - Put the first sheet on a pan and puncture the base. - Put the cooked spinach and level the surface. - Add the ricotta and egg mixture over the cooked spinach and level the surface. - Make 4 holes on the ricotta layer and shell the whole eggs inside. - Cover the Easter cake with the second puff pastry. - Brush the surface of the pasqualina with beaten egg yolk. - Bake the Easter cake in a preheated oven at 180 ° (35 minutes)

Ricotta and spinach crepes

(2°Dish: Main)

Ingredients:  - 00 flour (125 gr)  - Milk (300 ml)  - Eggs (2)  - Ricotta (350 gr)  - Spinach (200 gr)  - Parmesan (50 g grated)  - Salt  - Garlic clove (1)  - Olive oil  - Bechamel (200 ml)

Preparation: - Put the flour and salt in a bowl, add the milk flush and mix until a smooth and lump-free batter is obtained. - In a separate bowl, beat the eggs with a whisk. - Now add them to the milk and flour mixture and work until a smooth batter is obtained. - Put a ladle of dough at a time in the slightly buttered crepe maker (quickly distribute all the dough on the surface of the pan and cook 1 minute on each side). - In a pan with boiling water, cook the spinach (5 minutes) and drain. - After browning the garlic clove in the oil, put the spinach with salt and cook them in a pan (5 minutes). - Put them in a bowl and add the Parmesan and ricotta and mix the ingredients well by mixing. - Stuff one crepe at a time with the ricotta and spinach mixture and close them by folding one side first and then the other. - Cover a baking sheet with parchment paper and cover it with the béchamel, then lay the pancakes on it. - Add the remaining bechamel on the surface and bake in a preheated oven at 250 ° C (10 minutes).

Roasted lamb with potatoes

(3°Dish: Meat)

Ingredients: - Lamb (1 kg) - Potatoes (1 kg) - Rosemary - Pepper in grains - Sage - White wine - Olive oil - Salt

Preparation: - Put the lamb to marinate in a bowl with rosemary, sage, peppercorns and white wine (30 minutes). - Peel the potatoes, cut them and soak them in the water to remove the starch. (30-60 minutes) - Drain and dry them. - After marinating, transfer the lamb to an oiled pan and salt the meat. - Then add the potatoes making sure they do not overlap the meat and cover with a drizzle of oil. - Bake at 180 ° C (20 minutes), turning it after 10 minutes. - You can also grill it for 5 minutes at the end.

Pastiera with hazelnuts and cocoa

(4°Dish: Dessert)

Ingredients: - Flour 00 (230 gr) - Icing sugar (140 gr) - Butter (115 gr) - Hazelnut flour (70 gr.) - Hazelnut paste (30 gr.) - Bitter cocoa powder (10 gr) - Egg (1) - Lemon peel (1/2) - Salt (1 pinch) - Vanilla Berry (1) - Fresh ricotta (250 gr) - Partially skimmed milk (200 ml) - Caster sugar (350 gr) - Cooked wheat (250 gr.) - Butter (30 gr.) - Eggs (3) - Orange blossom essence (25 ml) - Vanilla Berry (1) - Candied fruit (100 gr) - Grated chocolate (50 gr) Preparation: - Soften the butter at room temperature and finely chop the hazelnuts in the mixer with a teaspoon of sugar, to create a sandy mixture. - Arrange the flour and icing sugar and mix them on a pastry board. - Place the butter into small pieces, the egg, a pinch of salt, the hazelnut flour, the finely chopped vanilla bean seeds and the grated lemon peel. - Mix the ingredients and work them for a short time. - Add the hazelnut paste and the bitter cocoa powder. - Knead until a smooth and compact mixture is obtained, wrap the dough in plastic wrap and put it in the refrigerator (1 hour). - We take a saucepan, and we start to melt, mixing, the butter with the milk over moderate heat. - Add the candied fruit and the cooked wheat, mixing with a spatula. - Work the cream of wheat for a long time until it reaches a thick consistency and let it cool. - In a separate bowl, mix the ricotta with the eggs, sugar, finely chopped vanilla bean seeds, the essence of orange blossom and the candied fruit (until obtaining a compact mixture). - Add the cream of wheat and the grated chocolate and mix. - Take the dough out of the fridge and spread it on a work surface with a rolling pin. - Butter a pan and line it with parchment paper, spread the dough on the pan and finish it with the same rolling pin. - Pour the cream inside. - With the leftover dough, create strips with a cutter and place them gently on the cream. - Bake at 180 degrees (50 minutes).