Every year at Easter we are faced with the choice whether to take or not on our tables recipes using lamb, so we advise how to compose an Easter menu without lamb.
The traditional Easter menu provides for first and second with lamb meat, lamb and kid. It is because of the symbolic value or simply habit long-established, each region has its typical dish, and they all revolve around these ingredients. But if you do not want to resort to the lamb, but not even bend over to a vegetarian Easter menu? The enterprise is not impossible. We at Alice drafted an Easter menu without lamb with a series of recipes, traditional or innovative, but all tasty and effect that are able to put all agree.
Once prepared the table impeccably, as is appropriate in a “festive occasion”, we can move on to the preparation of the recipes, course after course.
Easter menu without lamb: antipasto
Boil the asparagus underdone, drain and cool them. Wrap each asparagus with a slice of cheese and half a slice of ham. Flour, go in beaten egg and then in bread. Fry in hot oil. Prepare the mayonnaise with eggs, vinegar, lemon juice and vegetable oil, add the herbs and serve with the asparagus.
Easter menu without lamb: first course
Clean the artichokes and place them in water and lemon slices. Make a fried oil, garlic, mint and shallots; put the artichokes, salt and pepper and cook covered for 10 minutes. Meanwhile, prepare a sauce rather liquid, putting the fire the milk and add the cornstarch dissolved in cold water, nutmeg and a small piece of butter, stirring constantly over the fire until it thickens. Stir sauce and carcofi. Assemble the lasagna 5 layered with Parmesan cheese and bake at 200 ° C for 30 minutes.
Easter dinner no lamb main course
Clean the artichokes and make them into large slices, dip them in a pan with oil, garlic, salt and pepper. Scald the breadcrumbs with a little broth, add the Parmesan cheese, chopped parsley, nutmeg and mix well. Fill the tip of veal taking care not to fill too much, sew the slot and put in a pan with onions, carrots and celery all large pieces, salt and pepper. Bake at 180 degrees C. Wet the tip of veal with white wine and flip it over. Remove the tip from the oven and wrap in aluminum foil, blend the sauce and heat it well, it will serve to season peak slices, cut the meat into slices and serve.
Easter dinner without a lamb: Contour
Boil the eggs for 7 minutes after boiling and then cool them under running cold water and set aside. Meanwhile, clean and wash the chicory and boil it with a little water, drain, cool it and squeeze it. Heat a little olive oil, crushed garlic clove and cook. Add the chicory, add salt, pour the vinegar and cook.
Shell the eggs, flour and mash in the remaining egg, lightly beaten, then pass them in the seeds and fry.
Arrange a nest of chicory in each of the dishes, place the center a crispy egg and serve immediately.
Easter dinner without a lamb: Sweet
Prepare the pastry cream: boil the milk with the lemon peel and vanilla bean. Meanwhile work the egg yolks with the sugar until the mixture is light and fluffy; add the flour, mix again and pour in the boiling milk filtered.
Cook until you get a well thickened cream; pour it on a tray, level it well, cover with a sheet of plastic wrap and let the it to cool.
Stuff the dove: cut the dove in three lengthways.
Flavored custard now cold with 1/2 glass of marsala and then incorporated the whipped cream until stiff.
Prepare a wet with coffee and the remaining marsala. Pour the syrup the first layer of a dove, spread on it custard, lying on top of another layer of the dove and continue to make the layers, ending with tufts of cream.
Sprinkle with cocoa and move in the refrigerator until ready to serve.