Easter falls early this year, on April 9th. That gives you two months to work on your prepared foods menu for this joyous holiday. The arrival of Spring is celebrated from Argentina to Spain, France to Italy. We’ve rounded up some of our favorite Easter recipes to give you some ideas… But if you’re lookin for a step-by-step tutorial, don’t hesitate to reach out to schedule a consultation with our on-staff chef!
Torta Pascualina – Argentina
A beautiful Spring pie that is typically served around Lent. Tender, flaky puff pastry (or empanada dough!) encases a moist filling packed with ricotta cheese, mozzarella, parmesan and spinach. Hard boiled eggs are strategically placed in the pie so that they reveal themselves in each slice.
If you hail from Genoa, this tart may remind you of the fantastic Eastertide pie, prepared with swiss chard. The flaky dough encasing the filling is said to require 33 layers, in honor of the figure of Jesus.
Cost-effective and approachable, both these preparations are a great way to add some seasonality to your prepared foods selection.
Star ingredient: Sicuro Shredded Mozzarella, and Sicuro Grated Parmesan.
Pizza Rustica – Italy
Hailing from Napoli, Italy, this often-spectacular preparation reminds us that pizza actually means … pie. No tomato or mozzarella in sight for Pizza Chiena, also called Pizza Gain or Pizza Rustica. The recipe may go as far back as the 17th century, when churchgoers would break their dairy and egg-fast with Pizza Rustica.
This towering pie is filled with eggs, cheese, and salami. Where the Italian version uses a specific fresh cow’s milk cheese called “Basket Cheese”, Italian Americans often use ricotta or feta. You will also see hard boiled eggs, shell-on, dotting the top of the pie.
Star ingredients: Negroni Prosciutto d’Italia, Licini Sopressata Chubs and Slicing Sopressata, Colomba Fontina, Ambrosi Parmigiano.
Magiritsa, Greece
Magiritsa was the answer to a very practical problem: once the lamb is butchered for a juicy roast, what to do with all the leftover offal and less savory bits? Romaine lettuce, some rice, and a lemon give this offal-based soup a refreshing twist. Today, one can use lamb shoulder and other conventional cuts for a twist on this comfy classic.
Star Ingredients: Iliada Extra Virgin Olive Oil.
Hornazo – Spain
Hornazo is a traditional specialty from Salamanca: a soft and fluffy bread dough stuffed with hard boiled eggs, chorizo and pork loin and baked till golden brown. Legend goes the bread was invented to use up all the hard boiled eggs accumulated during Lent …
Star Ingredient: Palacios Chorizo, Quijote Chorizo.
Napolitan Grain pie
A truly iconic sweet confection, shrouded in myths and contradictory origin stories. Pastiera Napoletana is a delicate pie filled with an intensely perfumed filling, midway between a cheesecake and a rice pudding. Legend says the nuns of the San Gregorio Armeno Covent created the cake to celebrate Spring and the blooming orange flowers of their garden. You’ll recognize the pie thanks to its beautiful lattice top and light dusting of powdered sugar.
Star Ingredient: D’Amico Grano Cotto
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Do you create Easter Specialties in your store? Tag us on Instagram @muscofoodcorp and we’ll showcase them!