2. Starters Chicken liver crostini
Main courses/Pasta Tortellini with broth
Main courses/ Meat Zampone
Desserts Panforte

3. Chicken liver crostini Ingredients: Preparation:
g. 250 of onions Finely chop the onion and fry in
g. 20 garlic oil in a saucepan, add the
chopped garlic and chicken livers
g. 500 of bread
clean and well washed, making it
g. 800 of chicken livers
cook over high heat. Sprinkle with
g. 40 anchovy fillets
wine, and when it is almost
g. 100 of capers completely evaporates, add
g. 100 of extra virgin olive capers, anchovy, butter and finish
oil cooking. Finely chop the dough
g. 250 of butter using a cutter. Toast the bread
slices end, (but not too
much), and pour a tablespoon of
mixture on each slice of bread
and put on a plate. Garnish with
parsley and capers. Serve them
very hot.

4. Tortellini with broth Ingredients: Preparation
Dough Stir flour and eggs, knead the
• Eggs dough, cover it and let it stand.
• Flour Simmer the meat, chicken and
Filling sausages in a pan. For the filling
• Chicken breast put the minced meat and
• Pieces of veal sausages in frying pan, simmer
• Pieces of pork then with oil and butter. Then
• Sausages add parmesan cheese and a bit
• Eggs of grated nutmeg. Flatten the
• Parmesan cheese dough, make some discs, put
• Oil the filling inside, fold them and
• Butter let them dry up for some time.
• Salt, pepper, nut Cook them in hot meat broth
meg and serve.

5. Zampone
Preparation
Zampone Modena is a fresh sausage made from
pork fatbasck, eveloped in a hallowed out pig’s
trotter and comes from Modena, in Italy, where it has
PGI status. It’s served with Polenta and lentils.
Put the zampone in cold water the night before, to
soften it and make it lose salt.
The next morning prick with a fork and make some
small cuts under the paw. Wrap it up in a white
cotton cloth, tie it up with a string and put it into a
pot. Cover it in water and let it boil for three hours.
When the meat is tender but not hard-boiled, turn of
the heat and unwrap the cloth, cut into slices and
serve with mashed potatoes or lentils.

6. Panforte Ingredients: Preparation
3 ounces ( 90 grams) semi-sweet First melt the chocolate. Then in a
chocolate, chopped large bowl combine the
1 cup (125 grams) toasted and nuts, candid fruit, spices flour and
coarsely chopped hazelnuts cocoa powder. Stir together the
1 cup (120 grams) toasted and sugar and honey. Place the
coarsely chopped blanched saucepan over medium heat.
almonds Remove from heat and stir the
1 cup candied citrus (170 grams) sugar/honey syrup and chocolate
(citron, lemon and/or orange peel)
into the chopped nut and fruit
1 teaspoon ground cinnamon
mixture. The mixture will stiffen
¼ teaspoon allspice
quickly so once
½ cup (65 grams) all purpose flour
1 tablespoon unsweetened cocoa combined, transfer to the
powder prepared pan. Bake in a 300
2/3 cup (130 grams) granulated degree F (150 degree C) oven for
white sugar about 30-35 minutes. Dust the top
2/3 cup (160 ml) honey of the cake with confectioners’
(powdered/icing) sugar.

7. Starters Easter Pie
Main courses/Pasta Ravioli
Main courses/ Fish Cacciucco
Desserts Chestnut pie

8. Easter pie Ingredients: Preparation
Dough Dough
• Flour Prepare the dough with flour
• Sea salt and water, salt and a bit of
• Extra virgin olive oil olive oil. Make 6 balls, set
• Warm water aside to rest for 1 hour
Filling Filling
• Silverbeet Put the clean silver beet
• Olive oil leaves into a frying pan with
• White onion finely garlic, olive oil, salt and
chopped parsley, heat for 3 minutes.
• Cloves garlic Put the silver beet mix in a
• Sea salt and pepper bowl, add eggs, parmesan
• Eggs cheese, and ricotta cheese.
• Parmesan cheese Flatten the dough, spread the
• Ricotta cheese filling, make 5 holes and break
one egg in each. Cover the top
with another sheet of
dough, bake in oven at 180
until the crust is golden brown.

9. Ravioli Ingredients: Preparation
400 g of ravioli filled with meat Always pay attention to cooking the
300 grams of minced beef ravioli when they are fresh, as I
100 grams of minced pork take 2 minutes to cook. Heat the
½ onion olive oil and let fry the minced
2 carrots meat, when they are well colored
300 ml of broth add the chopped carrots, onion and
2 tablespoons oil (olive oil) leek. Skipping a few minutes, then
300 g of tomato pulp add the beef broth, blend it slightly
A few leaves of fresh basil and add the tomato pulp. Salt and
100 grams of Emmental pepper to taste and cook for 10/15
Salt minutes. Boil the ravioli in salted
Pepper water with a slotted spoon and
drain them to prevent breaking. Put
it into a plate and serve with the
meat sauce and Emmental cheese
cut into julienne strips. Garnish with
some basil leaves and serve.

10. Cacciucco Ingredients: Preparation
• assorted seafood, such Clean the fish, remove their heads and put
as eel, squid, prawns, them aside. Cut the smaller fish into 3-inch
• small octopus pieces. Season the fish with salt and
, cuttlefish pepper. In a large pan, heat 1/4 cup of the
olive oil, add the vegetables and saute for 2
• olive oil
minutes. Add the
• onions,
parsley, garlic, peppers, bay leaves, thyme
• carrots and fish heads. Continue to saute for about
• celery stalks 3 to 4 minutes or until the fish heads have
• chopped parsley browned. Add the red wine and bring up to a
• chopped garlic boil. Add the tomatoes and stock. Bring the
• hot chili peppers liquid up to a simmer and cook for about 30
• red wine minutes. Season with salt and pepper.
• chopped Roma Discard the fish heads and bay leaves, set
aside and keep hot. In a large saute
tomatoes
pan, heat 1/4 cup of the olive oil, add the
• Salt and pepper
squid, cuttlefish and octopus and saute for
• slices French or Italian about 10 minutes. Add the remaining fish
type bread and continue to saute for 5 minutes. Fry the
bread in batches. Line a large tureen bowl
with the fried bread. Lay the fish on top of
the fried bread. Pour the soup over the fish
and garnish with parsley.

11. Chestnut pie Ingredients Preparation
• Chestnut The chestnut enables considerable variations, for
flour example, you can add pieces to the mixture of
• Raisins brown glazed, candied or dried fruit.
• Pine nuts Preparation time 10 minutes. Cooking time 45
• One minutes.
spring of Put to soak the raisins in a bowl with warm water.
rosemary
Stir the chestnut flour into a bowl with a little salt
• Extra
and 3 tablespoons of oil, gradually add the cold
virgin
water needed, get working with a whip until you
olive oil
• Salt obtain a batter not too thick and smooth.
Add pine nuts and raisins, drained and dried. Pour
the mixture into a mould anointed with the
remaining oil in which you have previously placed
the sprig of rosemary; place it at 180 and cook for
45 minutes, the pie is ready when it is dried and it
has formed a crust on the surface. Remove from
oven, remove the rosemary and cover the surface
with other pine nuts