A special menu for a special day, Easter Sunday: a tasty antipasto; first and second courses featuring fish; a very seasonal side dish; and for desert, naturally, a traditional dove-shaped Easter Cake. |
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| Antipasto | |
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> Croissants with hard-boiled eggs
Filled croissants are some of the tastiest, most irresistible hot antipasti that there are; among the many variations, we have selected one with a hard-boiled egg and besciamella filling | |
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| Second course | |
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> Trout with parsley
In this recipe we offer you a second course featuring trout baked with wine and flavored with a delicious sauce enriched with meat extract, parsley, butter and lemon | |
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| Side-dish | |
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> Asparagus au gratin
Native to Asia, asparagus was enjoyed by the Egyptians, Greeks and Romans. Asparagus is a favorite spring vegetable with an unmistakable flavor. Here we are presenting a baked au gratin version as a side dish that is as sophisticated as it is irresistible. | |
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| Dessert | |
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> Dove-shaped Easter Cake
A traditional Italian Easter dessert is a light sponge cake in the shape of a dove called a Colomba. The recipe we are presenting here incorporates another classic Italian dessert: the Paradise cake | |
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