From the first to the dessert, here are the recipes for the light, natural and tasty Easter menu.
Natural Easter menu: the first course
On the menu of natural Easter you cannot miss one of the spring vegetables par excellence: asparagus. Here, then, is a recipe for preparing risotto with asparag i.
Ingredients for 4 people:
- 300 grams of brown rice,
- a bunch of wild asparagus,
- a clove of garlic,
- a potato,
- a carrot,
- a coast of celery,
- a white onion,
- salt,
- pepper,
- extra virgin olive oil.
Procedure : prepare a vegetable broth with the potato, carrot, celery and onion. Blanch the asparagus separately in salted water. Fry the poached garlic and then remove it, add the rice and finally the asparagus. Cook the risotto using the previously prepared vegetable broth. Sprinkle with pepper and, if necessary, season with salt.
Natural Easter menu: the second dish
For the second course of a natural Easter menu, you can propose a revisited Easter cake ; yield, that is, lighter. To prepare the revisited Easter cake, make a pastry for savory pies with:
- 500 grams of kamut wheat flour,
- 200 grams of corn seed oil,
- 160 grams of water at room temperature,
- a pinch of salt.
Once the pasta is prepared, keep it in the fridge and, in the meantime, make the filling. For the filling of our Easter savory cake you need:
- 400 grams of chard (or spinach, or mixed, chard and spinach),
- three spring onions,
- 2 tablespoons of Parmesan,
- raisins,
- salt,
- pepper,
- extra virgin olive oil.
Fry the onions in a little olive oil and add the previously boiled chard, let the vegetables dry in the pan and add the Parmesan cheese, the previously soaked raisins, salt, pepper and a tablespoon of extra virgin olive oil. After preparing the cake, bake it at 180 degrees for about 40 minutes.
Who does not want to give up the tradition of hard-boiled eggs, can serve this Easter cake together with a side dish made from organic boiled eggs (one every two people), salad and corn.
Find out what the delicious fruit of pimavera is
Natural Easter menu: dessert
To conclude the Easter menu you cannot miss a bit of chocolate, better if dark. You could, for example, prepare a tray of simple sweets made from toasted almonds coated with dark chocolate; and maybe assort the tray with homemade macaroons or almond paste sweets. In many areas of Italy the lamb in almond paste is used, one of the symbols of Easter par excellence. An idea could therefore be to buy an Easter subject in almond paste and present it on the table with lots of almond and chocolate based cakes, to be served perhaps with coffee.
To make the almond and chocolate sweets, just toast the almonds and put 3 or 4 in a cup. Melt the dark chocolate in a bain-marie and pour it over the almonds. After a few hours your sweets will be ready.
Another idea, lighter and more natural, to conclude the Easter menu, can be to serve strawberries for dessert, which are now in season, covered with dark chocolate or you can prepare a fruit salad with strawberries, squeezed lemon, whole sugar of cane, drops of dark chocolate and chopped almonds, to be offered perhaps with a basket of chocolate eggs.
