Torta Pascualina is a traditional Easter dish of Ligurian origin, in northern Italy. It is a savory tart filled with spinach, ricotta and whole boiled eggs. It is perfect for a brunch and can be served hot or at room temperature. The original recipe was made with thirty-three sheets of very thin pastry dough stacked … Continue reading Torta Pasqualina (Ligurian Easter Tart)
These cookies have become one of my family favorite Easter treat. The addition of fresh ricotta cheese in the recipe makes these cookies very airy and light. Although you can find ricotta all year round at the grocery store, it is a seasonal ingredient. After all, ricotta is made from fresh milk and spring is when … Continue reading Treccine di Ricotta (Easter Ricotta Braid)
This is a great springtime dish using seasonal ingredients. Perfect for Mother's Day brunch at home.- 1 rustic loaf or ciabatta, diced and crust removed- 2 spring onions, cleaned and thinly sliced- 1 bunch asparagus, trimmed and cut in 1/2 inch pieces- 3 tablespoons extra virgin olive oil- 1 tablespoon fresh thyme, chopped- 1 lemon- … Continue reading Sformato di Asparagi e Cipolla (Asparagus and Spring Onion Bread Pudding)
Although torta means cake in Italian, Torta Umbra al Formaggio is actually a savory fragrant cheese bread from Umbria. It is traditionaly enjoyed on Pasqua (Easter) morning with boiled eggs, prosciutto and other cold cuts but it can also be served as an accompaniment to any meal. It is especially good during spring, as cows … Continue reading Torta Umbra al Formaggio (Cheese Bread from Umbria)
