Easter Menu: three typical recipes from North to South

Ingredients

• For the outer dough:
• 1 whole egg and 1 yolk
• 20 ml white wine
• 40 ml of evo oil
• 200 g flour
• a pinch of salt
• tablespoons of sugar to taste
  
  
• For the filling:
• 4 whole eggs
• 300 g semi-matured cow's cheese
• 100 g of semi-mature pecorino nostrano cheese
• pepper

Method

For a 24cm doughnut mold, outer sheet:

• Place the flour in a heap and knead all the ingredients taking flour as you go until you get a soft dough and put to rest under a bowl.

For the filling:

• Open the eggs in a bowl and beat them with a whisk, adding the cheese mixture a little at a time until it is firm but not hard enough to take with a spoon and add a pinch of pepper;
• Grease and flour a 24-cm baking dish and turn on the oven, bringing it to 180°;
• Roll out with the outer dough a sheet thin enough and large enough to line the entire baking dish and leave an extra couple of cm of border;
• Lay it on the baking sheet and gently drop it inside, avoiding breaking it;
• Pour the filling inside by spoonfuls, trying to distribute it without tearing the pastry;
• Fold the excess pastry inside and cut the pastry over the central cone into four parts, letting it fall over the filling;
• Bake in a static oven on the lowest shelf at 180° for about 25 to 30 minutes;
• When cooked, the fiadone, which will have puffed up nicely, should be colorful.

Ingredients

• 200/250 g Carnaroli rice
• 1/2 onion
• 1 liter of vegetable broth
• 300 g wild herbs such as borage flowers or nettle
• 50 g butter
• two tablespoons of parmesan cheese
• edible flowers to decorate the dish such as primrose and violet

Method

• In a saucepan, heat the vegetable broth to add to the rice as it cooks;
• Finely chop the onion and sauté it in a pan with a drizzle of extra-virgin olive oil until transparent and add the wild herbs;
• In a saucepan, toast the Carnaroli rice until hot;
• Start adding the hot vegetable broth to the rice;
• When the rice is almost al dente, transfer it to the saucepan with the prepared herbs and finish cooking, adding a little more broth if necessary.
• With the heat off, proceed to cream the rice by adding the butter and grated Parmesan cheese;
• Serve the risotto, decorating it with a few edible florets.
  

Ingredients

• Shortbread:
• 350 g 00 flour
• 140 g sugar
• 150 g soft butter
• 1 egg and 2 yolks
• 1/2 sachet of baking powder
• grated rind of one orange
• a pinch of salt
  
  Filling:
• Cream of wheat:
• 400 g of cooked wheat
• 150 g whole milk
• zest of 1 orange and 1 lemon
• 25 g butter
• Ricotta cream:
• 400 g sheep's milk ricotta
• 300 g sugar
• 3 teaspoons of orange blossom
• 4 yolks and 2 whole eggs
• 70 g of candied fruit (orange and citron)
• 1 teaspoon cinnamon

Method

• Make a fountain with the flour, insert the sugar, soft butter and flavorings in the center;
• Start working with your hands and then insert the eggs, salt and yeast dissolved in a drop of milk;
• Knead the dough a little, wrap it in plastic wrap and refrigerate for at least 2 hours or overnight.
  
  

For the cream of wheat:

• In a saucepan, combine the cooked wheat, milk, and large sliced lemon and orange peels and cook for 15 minutes until smooth;
• Remove from heat and discard the citrus peels;
• Add the butter, stir and let cool completely.

For the ricotta cream:

• Drain the ricotta well overnight in a colander and weigh it after it has drained;
• Add the sugar and let it marinate until well absorbed;
• Sift the ricotta, add the cinnamon and flavorings and stir well;
• Add the eggs and yolks one at a time and let them absorb well; finally, add the candied fruit in small pieces;
• Now combine the two cold creams.

Assembly:

• Roll out the shortcrust pastry to a thickness of about 4 mm and line a (medium/large) pastry pan, previously buttered and floured;
• Remove excess shortcrust pastry (which you will use for the strips), prick the bottom and insert the cream until 6/7 mm from the edge;
• Make the strips and lay them on top in diamond shapes.