Italian Easter Menu

Yield: 4 servings

Time:  25 minutes

Ingredients:

- 4 medium organic eggs

- Some drops of Balsamic Glaze Crema Classico

- Organic Spanish Saffron

- Organic kale sprouts

- Salt

Instructions:

1. Cook the eggs in 80 Fl Oz of boiling water (10 minutes).
   
2. Drain the eggs and cool down with fresh water.
3. When they are cooled, shell them and cut them into a half.
4. Put the half eggs in a tray and add a pinch of salt. Then add some drops of Balsamic Glaze Crema Classico on the top.
5. Add the saffron filaments (just a few filaments for each half egg)
6. Decorate with kale sprouts.

CANAPÉ WITH PORCINI MUSHROOM SPREAD AND GIARRATANA ONIONS

Yield: 4 servings

Time:  15 minutes

Ingredients:

- 12 small canapé (organic mini fillo shells)

- Organic Porcini Mushroom Spread

- Homegrown Sweet & Sour Onions (Slow Food)

- 6 small organic mushroom champignon

- Extra Virgin Olive Oil Selection Unfiltered

- Salt

- Black pepper

- Thyme

Instructions:

1. Fill each canapé with the Organic Porcini Mushroom Spread.
2. Add a few Homegrown Sweet & Sour Onions on the top.
3. Wash the organic mushrooms champignons and cut them into slices.
4. Heat olive oil over medium heat in a medium skillet. Add the mushrooms and a pinch of salt. Cook until fork tender, about 10 minutes, stirring frequently. Stir in black pepper and thyme.
5. Add a piece of mushroom and some onion strips on top of each canapé.
6. Decorate the tray with some thyme sprigs.

CRISPY SHELLS WITH SEMI-DRIED CHERRY TOMATOES, GIARRATANA ONIONS, AND CREAM CHEESE

Yield: 4 servings

Time:  25 minutes

Ingredients:

- 12 crispy shells (organic mini fillo shells)

- Semi-dried Cherry Tomatoes in Extra Virgin Olive Oil

- Homegrown Sweet & Sour Onions (Slow Food)

- Cream cheese

- Salt

- Basil

Instructions:

1. Fill each crispy shell with cream cheese and add a pinch of salt.
2. Pre-heat the oven at 375º F.
3. Add one Semi-dried Cherry Tomato and a few Homegrown Sweet & Sour Onions on top of the cream.
4. Put the crispy shells in a baking pan with parchment paper and bake them for 10 minutes.
5. When the crispy shells are ready put them on a tray and add some basil leaves to decorate.

PACCHERI WITH TRAPANESE PESTO

Yield: 4 servings

Time:  30 minutes

Ingredients:

- ‘e Miez Paccheri

-  Trapanese Pesto Sauce 

- 2 spoons of Extra Virgin Olive Oil Selection Unfiltered

- 2 spoons of Salt

- Basil

- One cup of grated Pecorino Romano cheese

Instructions:

1. Cook the pasta in abundant boiling salty water. Make sure to stir occasionally.
   
2. While the pasta is cooking, heat olive oil over medium heat in a medium skillet. Add the Trapanese Pesto Sauce and some leaves of basil.
3. When the paccheri are ready, drain them, and add it into the pan. Stir during 45 seconds and serve immediately.
4. Decorate with some fresh basil and the Pecorino cheese.

Do you need a gluten-free choice? Use this Gluten-Free Pennette instead of paccheri.

BUNET CHOCOLATE PUDDING

This is the perfect final touch for any celebration: the most typical dessert of the culinary tradition from Piedmont, made with cocoa and amaretti almond cookies. It can be garnished with whipped cream, strawberries, cherries, or peaches. And you don't have to cook it! It's ready to eat!

Yield: 2 servings.

Ingredients: learn more...

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