Italian Clubs, Events, Lifestyle; Travel Italy

With Easter approaching, a recipe on how to prepare a traditional Easter Cake could be handy.

Ingredients (servings 6):
- Flour  500 gr.
- Eggs  3
- Butter  100 gr.
- Ricotta cheese  500 gr.
- Mozzarella  100 gr.
- Salame  100 gr.
- Pecorino cheese  50 gr.
- Parsley 
- Salt 
- Preparation -

-Pastry
After preparing the pastry, cover it with a wet cloth and put it aside.
-Filling
After boiling the eggs, slice them and add to Ricotta cheese together the graped Pecorino cheese, the salame in cubes, the Mozzarella, a pinch of salt and the parsley cut into small pieces.

Put into a shallow cake tin flaky pastry and then the contents, cover it with a layer of flaky pastry closing the edges well, and spread the top with egg yolk. Put it into the oven at 180°C for about 30/40 minutes.
The Easter Cake can be eaten either hot or cold.

A dish very ok for the coming spring — simple and also light, is Spring Pasta.
It’s a very easy recipe to prepare and it will take you around 15 minutes. Fusilli, vegetables such as young peas and onion, bacon and cooked ham is all you need.

Ingredients (servings 4):
- Fusilli 400 gr.
- Young peas 200 gr.
- 1 Onion
- 2 tablespoons of Extra virgin olive oil
- Bacon 100 gr.
- Cooked ham 150 gr.

- Preparation -
After slicing the onion finely, fry it in the oil into a pan. Cut the bacon into small strips, add it to onion and fry it in the oil until brown on the outside. Add the peas and let them cook until they are soft. Take the pan off the fire.
Cut the the cooked ham into small pieces and add it to the pan.
After boiling the Fusilli, drain and add them to the pan and let on the fire for a few minutes.
That’s all. This dish can be served either hot or cold.

With Christmas approaching, a recipes book focusing on holiday culinary traditions might be a helpful read.
“Eve of Seven Fishes - Christmas Cooking in the Peasant Tradition“, is a cookbook featuring the practical cuisine from Molise, focusing on the Christmas holiday culinary traditions of this small region of central southern Italy.

Author Robert A. Germano, entices your taste buds with his simplistic, authentic Italian recipes from the Old Country. His recipes are centered around the mouthwatering feast prepared on Christmas Eve, starting with Pane e Acquasale to Fish Soup, Anchovy Spaghetti, Fried Smelts, Baccala Salad and finishing with the delectable Stella Di Natale.

Robert A. Germano writes:
“…as a child; I would go to DeBone’s Market or DeLallo’s Market with my mother to buy the ingredients for the feast known to all Italians as the ‘Eve of Seven Fishes’ “.

Let ‘The Eve of Seven Fishes’ take you back to purely exquisite peasant foods of years gone by. (see also website).

A very easy and quick recipe which could be a starter, and seen the calories — medium, also a complete meal.

Ingredients (servings 4):
- Asparagus  1,5 kg.
- 4 Eggs 
- 1 Lemons 
- Parsley  a bunch
- Olive oil  5 tablespoons

- Preparation -
Asparagus: wash and boil in salty water and set them to drain on a clean cloth.
Eggs: after boiling the eggs, cool, peel and keep them in warm water.
Sauce: prepare a sauce by whisking together olive oil lemon juice, salt and pepper.

Finally, put the asparagus on a tray and place parsley and the eggs cut into slices on them and season with the sauce.
Total time of preparation 15/20 minutes.