Saturday, 21 March 2015

Passover 2016 Recipes, Italian Passover Dolce Recipes

Passover 2015 Recipes

The dishes of the Easter dinner always include eggs and lamb accompanied by salads and fruits of the season as a tribute to nature in spring that is reborn after winter. Eggs are synonymous of fertility, according to the oldest traditions celebrating spring: in their shell the eggs hide the mystery of life and they symbolized the resurrection of nature. Relying on these ancient beliefs, the early Christians set the egg as a symbol of Christ who brings us eternal life. So they began to distribute a basket of painted eggs among the faithful as a kind of blessing. The lamb on the other hand recalls the sacrifice of Christ as the "Lamb of God".
Hope here you will find a wide selection of traditional recipes for Easter 2016, our selection comprises of easy homemade recipes typical for the traditional celebration of Easter.
Eggs and the first fruits of the season are the main ingredients of the recipes or appetizers. An example for a delicious pie is the well-known Easter cake. There are tasty Easter recipes for Passover -lamb cooked in a thousand ways and there are recipes of fluffy omelets. The skilled bakers can engage in the preparation of the recipe for Easter dove or in that of the recipe of Easter chocolate eggs, sweets that never lack in the Passover table.
We have prepared Dishes for all tastes: Easter recipes including a choice of vegetarian recipes for picnic out of town on Easter Monday with the inevitable recipe for Easter cake umbra and tasty recipe for Easter pizza with cheese to accompany the green salads. There are also plenty of Easter recipes for kids, recipes not only from our traditions but regional recipes as well, such as Easter Neapolitan Pastiera.
Happy Easter 2016!

First in our sequel comes the Italian tradition of preparing incredible Easter sweets.
Almost all are made with ricotta cheese or chocolate, there are however not just recipes of Italian Easter tradition but also recipes influenced by different parts around the world.

Cheesecake Torta al formaggio

The cheesecake is prepared during Easter in the regions of central Italy. It is a very soft and very tasty cake, excellent to be served with eggs and a sausage appetizer or during the Easter breakfast. Our variant provides the addition of cheese into small pieces in the dough.

Cheesecake Torta al formaggio

Recipe and Pic Credit:


500 grams of flour 150 pecorino 100 gr parmesan 250 cheese up to your taste or liking (Emmenthal, Provola, Fontina ...) 3 eggs 1 glass of milk 1 glass of oil 1 cube butter 3 pinches of salt


Place the flour on a pastry board and in the center pour the beaten eggs, salt, oil, yeast dissolved in warm milk, pecorino and parmesan.
Knead until dough is smooth and homogeneous.
Cover the dough with a cloth and let rise for about 2 hours.
Leave for two hours and then add the cheese into small pieces and mix in the dough, cover again and let it rise for another hour. Put the dough in a baking form and bake in hot oven at 200 degrees for about 45 minutes.

Bake the cheesecake smeared with the butter in the lower part of the oven or you might risk burning above and below or not cooking it well.

Chocolate Nests Easter Cake- Nidi di Pasqua al cioccolato

Chocolate Nests Easter Cake

Recipe and Pic Credit:

For the cake:

300 g chocolate fondant, 12 g gelatin (about six sheets), 2 egg whites and 4 egg yolks, 400 ml cream, 150 sugar, 1 tablespoon vanilla sugar
To decorate:
chopped chocolate or other decoration from the supermarket will be fine- what the imagination suggests!

A sweet simple and fun to make recipe, that can find numerous variations and the main part of which remains the decoration: with chocolate eggs, but also chickens (yes, those from the Easter decoration) or whatever the imagination suggests. 


1) Soak the gelatin in a bowl with cold water, squeeze it and let it dissolve in a little '(about 50 ml) of hot water.
2) Meanwhile, melt the chocolate in a double boiler and incorporate the gelatin.
3) Beat the eggs with the sugar to sweeten and add slowly to the mixture with the chocolate.
4) Whip the cream with the vanilla sugar, and add slowly to the mixture.
5) Line a mold of approximately 22/24 cm in diameter and pour the mixture.
6) Put the cake in the freezer for 1 hour and then 3 hours in the refrigerator.
A nice idea: You can also make a cake with yogurt and then decorate it like a nest full of eggs and chickens! 
7) Turn out the cake and, before serving, go decorate it.
8) Sprinkle the surface with cocoa powder, add the eggs and if you fancy a real nest. In short, give freedom to your imagination, to that of the smallest and not worry about the result, the fun is guaranteed!

Other sweet and delicious recipes Easter And Passover 2016

Pastiera Napoletana

Recipe Credit:
Photo Credit:

For the pastry:
500 g of flour 
250 g of butter
250 g of sugar
5 egg yolks
a pinch of salt
half a teaspoon of baking powder (optional) (I have not put it in the mixture)
For the filling:
400 g of cooked wheat
400 g ricotta
250 g of sugar
4 eggs
100 ml of milk
30 g of butter
1 lemon
candied citrus peeled and cut into cubes
candied orange peeled and cut into cubes
ground cinnamon (optional) (I have not put it in the mixture)
orange juice

With this dose I prepared two cakes cooked into a mold of 23 cm and the other one 18 cm. 

Procedure: Set up the pastry and let it rest for a few hours in the fridge. I have prepared it yesterday afternoon.
Pour into a casserole the cooked grain, milk, butter and the grated rind of 1 lemon; simmer for 10 minutes stirring frequently until it becomes creamy.
In a bowl, mash up the ricotta, add the sugar and the eggs one at a time. Flavor with orange juice and add the orange peels, cedar and cinnamon, if you use it. When everything is well mixed, pour the corn cooked in milk and mix again.
Take the pastry and line it on a baking sheet with low sides.
Roll out the dough with a rolling pin to a thickness of 3 to 4 mm, up to cover the sheet.
Pour the filling and level with the help of the back of a spoon.
With the remaining pastry make wide strips each one inch, arrange as a grid on the pastry.
Bake in oven at 180 degrees for about an hour. The filling should dry and harden and the pastry must be not too dark. To be sure it is baked well, you'd better bake with the oven turned on the lower end because the filling is very wet and tends to bake more slowly than the pastry itself.
Let it cool completely.

Serve sprinkled with powdered sugar.
Happy Passover 2016!


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