Unconventional Dishes for Easter: A Festive Menu

If you have been contemplating what to cook for Easter, we have prepared a selection of unconventional dishes that will become a true highlight of your festive table. In this article, you will find a complete menu that includes a light fish appetizer, an original Caesar salad, a luxurious meat dish traditionally prepared by Italians in honor of the Resurrection of Christ, and a side dish of Brussels sprouts. And, of course, we won't leave you without a dessert!

Let's start with a wonderful aperitif that is perfect for the beginning of any gathering. This dish can be served with fresh baguette, crispy croutons, or in tartlets. To prepare it, you will need a saucepan, into which you should pour milk and heat it over low heat.

Before you begin, the fish should be washed, dried with paper towels, and, if necessary, deboned. Then place the fish in the saucepan with milk, season with salt and pepper, and allow it to cool and absorb the milk (this will take about 30 minutes). Meanwhile, chop the parsley, crush the garlic, and place everything in a blender. Add the cooled fish and olive oil, then blend well until smooth and homogeneous. Transfer the pâté to a dish and refrigerate for at least a couple of hours before serving.

The next dish on our menu will be the original Caesar salad. It is worth noting that the classic recipe for this salad does not include chicken, shrimp, cherry tomatoes, or boiled eggs. The main feature of the salad lies in the dressing, which is made from egg yolks, Worcestershire or soy sauce, mustard, and anchovies.

To prepare the dressing, you need to boil the eggs hard (7-9 minutes after boiling), cool them, peel them, and take two yolks. Peel the garlic and press it, then place it in a blender. Add the boiled yolks, anchovy fillet, Worcestershire sauce, mustard, and the juice of half a lemon to the blender. Blend everything well, gradually adding olive oil in a thin stream. The dressing should be thick, resembling homemade mayonnaise.

Now assemble the salad: chop the lettuce leaves and place them on a plate, drizzle with the dressing, top with croutons, and sprinkle with grated Parmesan. This will be the original recipe for Caesar salad, as everything else is merely remixes.

The main dish of our menu will be Florentine-style arista. Arista is a pork loin that is roasted in the oven with herbs and garlic. This tender, juicy, and aromatic meat will be a true centerpiece of your festive table. To prepare it, make a deep incision in the meat with a sharp knife. Peel and chop the garlic, place it in a deep bowl, add sage and rosemary leaves, season with salt and pepper, add oil, and mix well. Use this mixture to stuff the incision in the meat, then tightly wrap the meat in foil.

Place the wrapped meat in an oven preheated to 180 degrees Celsius and roast for two hours. As a side dish for this meat, we have prepared a Brussels sprouts gratin. Many people dislike Brussels sprouts, but that's a mistake, as they can be delicious. They can serve as an excellent side dish instead of potatoes and rice.

To prepare the gratin, melt butter in a hot pan, add flour, and quickly stir to form a paste. Gradually pour in milk, continuing to whisk thoroughly. Once the sauce thickens, add salt and nutmeg, and mix again. The béchamel sauce is ready.

Add the Brussels sprouts to boiling salted water and keep them in the boiling water for 5-7 minutes. Remove the sprouts, drain the liquid, and cool them. Then add chopped parsley and olive oil to the sprouts, mixing well. In a baking dish, layer the sprouts, sprinkle with grated cheese, and pour over the béchamel sauce. Repeat this sequence several times, depending on the size of the dish, then sprinkle everything with breadcrumbs and place it in the oven to bake for 25-30 minutes at 180 degrees Celsius.

Finally, if you want something tasty and sweet in addition to Easter cakes, I recommend making the Italian dessert called cremolato. For its preparation, you will only need two ingredients. You can use either fresh or frozen raspberries. If you have frozen ones, they should be slightly thawed before preparation. Then place them in a deep bowl and mash with a fork until they reach a puree consistency. Add sugar and mix. Cover the bowl with plastic wrap and place it in the freezer for 12 hours. After that, scoop the cremolato into glasses and serve.

More recipes from Chef Marco Chervetti can be found on his website.