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Menu de Pâques italien composé de plats traditionnels revisités : torta pasqualina, brodetto, crème brûlée à la colomba, tarte aux carottes et épaule d’agneau rôtie

EASTER MENU: A STAR CHEF’S MEAL AT HOME

For Easter, dare an original and refined menu signed by starred chef Matias Perdomo. From starter to dessert, rediscover Italian classics with a touch of creativity, for an Easter lunch worthy of a gourmet restaurant... at home!

1. Torta Pasqualina with squash mostarda

A tribute to spring flavors and Ligurian tradition, twisted by the spicy sweetness of mostarda di zucca.

👉 Discover the recipe

Torta pasqualina with squash – Italian Easter recipe


2. Fish brodetto and saffron passatelli

A generous and comforting seafood dish, enhanced by homemade saffron-infused passatelli. A marvel for the taste buds.

👉 Discover the recipe

Saffron passatelli with fish brodetto – Easter recipe


3. Roasted lamb shoulder, spicy pepper sauce

A tasty and convivial main dish, with a marinade with Mediterranean accents and cooking that enhances the meat.

👉 Discover the recipe

Roast shoulder of lamb – Traditional Easter recipe


4. Colomba crème brûlée

A delicious anti-waste idea to enhance leftover Colomba pascale in a creamy and crispy dessert.

👉 Discover the recipe

Colomba crème brûlée – Anti-waste Easter dessert


5. Carrot and ginger tart flavored with licorice

A vibrant dessert, visually stunning and balanced between the sweetness of carrots and the freshness of ginger. A colorful finale!

👉 Discover the recipe

Carrot and ginger tart – Spring recipe


With this menu, transform your Easter lunch into a true feast for the senses, between Italian tradition and gastronomic daring. Buona Pasqua!

👉 Source : Read the original article on La Cucina Italiana

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