Easter is approaching and it's time to think about what to prepare for lunch. For this holiday you can choose a vegetarian menu, full of recipes that embrace the true meaning of Easter, a day that symbolizes rebirth.A holiday with ancient roots, since originally the Jewish Passover commemorated the liberation of the Jewish people from slavery in Egypt. Later, with the advent of Christianity, it took on an even deeper meaning, becoming the celebration of rebirth into new life.Dedicated to those who want to skip meat and fish at Easter, without giving up real flavor, color, freshness and indulgence. And you don't have to be vegetarian or vegan for a menu like this: I promise you, if you serve one of these two menus to your guests, they won't even notice they haven't eaten anything of animal origin.
Our vegetarian Easter menu
This Easter, we'll help you give food its proper value, with respect for those who produce it, in harmony with the environment and ecosystems, thanks to the knowledge preserved by local territories and traditions. To go beyond the recipe, because eating is much more than nourishment — behind food are producers, places, emotions and pleasure.Here are our suggestions:APPETIZER
Bread and arugula patties are a simple, quick recipe for using up stale bread and making everyone, young and old, happy. They can be made ahead of time.Ingredients
- 250 g stale bread
- 1 bunch of arugula (116 g)
- 1 clove of garlic
- 2 tablespoons of Olio Lucano I.G.P. — Organic Denocciolato Extra Virgin Olive Oil — 2020/2021 Frantoio F.lli Pace
- salt, to taste
Method
Put the bread in a bowl full of water and wait for it to absorb it, then squeeze it out and crumble it into a large mixing bowl. Trim the roots from the arugula if present and wash it thoroughly, soaking it in water with baking soda, then rinse well and pat dry with a clean cloth.Peel the garlic and chop it finely, finely chop the arugula too and add it to the bowl with the crumbled bread, then add the oil and garlic and knead, blending everything together.Now line a baking sheet with parchment paper, and with hands moistened with water, take a bit of the mixture and shape the patties, arranging them neatly on the sheet, spacing them a bit apart. Keep going until you've used up the mixture, drizzle the surface of the patties with a bit more oil and bake in a hot oven on grill mode for about thirty minutes, or until fully golden. Once cooked, remove from the oven immediately — the bread and arugula patties can be served either warm or at room temperature.FIRST COURSE
Lasagna, a traditional dish of Italian cuisine, can also be made in a vegetarian version. Lighter than traditional lasagna, vegetarian lasagna is a delicious first course that pleases everyone. With many layers of colorful vegetables and béchamel, alternating with pasta, vegetable lasagna brings joy and whets the appetite.Easy to make, vegetarian lasagna comes in many colorful versions, to vary depending on the season and the vegetables nature offers us. A genuine, hearty first course, vegetarian lasagna can be made ahead of time and enjoyed in generous portions at the right moment.Ingredients (4 people):
- 250 g egg lasagna sheets
- 250 g béchamel sauce
- 300 g fresh ricotta or mozzarella
- 300/400 g fresh or frozen spinach
- 50 g parmesan
- Pace Denocciolato EVO Oil
- Salt and pepper, to taste
- Nutmeg, to taste
Method:
If using fresh spinach: clean and wash the spinach, then boil it in a little salted water for about 10 minutes and drain it.If using frozen spinach: thaw the spinach (in the microwave for 2 minutes max) and preheat the oven to 200 degrees. Sauté the spinach with a bit of oil, salt, pepper and nutmeg. Remove from heat and mix in the ricotta and a third of the parmesan.Butter a baking dish with the remaining butter and add a first layer of pasta, then ricotta/spinach and béchamel, until you run out of ingredients. Sprinkle with the remaining parmesan and bake for 25 minutes.Main course
Breaded fennel cutlets are a delicious, fun way to prepare this wonderful vegetable. The crispy breading encases the soft fennel and makes it irresistible. Served with a little sauce and a nice mixed salad, they make a perfect main course.Ingredients
- 2 fennel bulbs
- 80 g whole wheat flour
- 130 ml water
- 100 g breadcrumbs
- Salt and pepper
- Pace Delicate Olive Oil
Method
Wash and slice the fennel into about ½ cm thick slices. Bring a pot of lightly salted water to a boil and blanch the fennel slices for a couple of minutes. Drain and let them dry and cool slightly in a colander.Prepare the batter for breading the fennel by mixing the whole wheat flour with the water and a pinch of salt and pepper. Whisk well until you get a lump-free, fairly fluid batter.Bread and fry. Heat enough oil in a deep-sided pan to deep-fry the fennel. Dip the fennel slices first in the batter, then in the breadcrumbs, and set them on a plate. Once the oil is hot, fry a few cutlets at a time for 3-4 minutes until golden brown. Drain them with a frying spider and lay them on a plate lined with paper towels to remove excess oil. Serve piping hot so they're still crispy.DESSERT
Vegan orange cake is a soft, typical Sicilian dessert whose distinctive feature is blending a whole orange, pulp and peel together, into the batter. The result is a fresh, wonderfully fragrant cake, ideal for breakfast or an indulgent snack.Ingredients
- 300 g type 2 flour
- 20 g cornstarch
- 160 g raw cane sugar
- 1 sachet of cream of tartar-based baking powder (16 g)
- 360 g soy or almond milk
- 100 g Pace Denocciolato extra virgin olive oil
- 1 medium organic orange (about 170 g)
