It’s already Easter, last time i checked it was Christmas.. I don’t mind though because I really like Easter in Italy, it’s really laid back, you don’t have all the pressure of gifts and decorating, although I am known to go crazy decorating the house at Christmas.
Since there is little need for gifts or decorating let’s get right to the food. And needless to say Easter in Italy is all about food (as if in this country any other day isn’t). Lunch is the big Easter meal, with an antipasto, lasagna, or ravioli, then roasted lamb and potatoes, artichokes (can be stuffed or alla romana), salad and of course dessert, usually a delicious Italian Easter bread, a type of sweet bread called colomba (which means dove, so naturally it’s shaped like a dove) either homemade, or you can buy it in any grocery store. In my house I usually make crostatine (tarts) filled with Nutella, you can’t go wrong with these treats, especially if you dress them up a bit.
There’s an Italian saying that goes: “Natale con i tuoi, Pasqua con chi vuoi”, which translated means, Christmas with family, Easter with whoever you choose. So whoever you choose to spend Easter with, have a Happy Easter and Buon Appetito!
Crostatine con Nutella (tarts with nutella)
- 2 1/4 cups flour 225 grams
- 1/2 cup sugar 100 grams
- 1/2 teaspoon baking powder 2 grams
- 1 egg and 1 egg yolk
- 1/2 cup butter softened 125 grams
- 1 1/2 cups Nutella 400 grams
- whipped cream to your liking
- in strawberries (I used 1 strawberry for every tart strawberries are season here now, but you can always use whatever fruit you prefer, for example blueberries)
- Pre-heat oven to 350 degrees (180 degrees celsius)
- In a large bowl, gently mix together the flour, sugar and baking powder, make a well in the middle and add the slightly beaten egg, egg yolk and softened butter cut in pieces, mix together slightly, then turn onto a lightly floured flat surface and work the the mixture to form a soft dough (this can take up to 15 minutes, but it will eventually come together trust me). Wrap in plastic and refridgerate for about 20 to 30 minutes. Remove from fridge and knead a few times to soften the dough, on a lightly floured surface. Roll out to desired thickness (these tarts I made a little thicker) Cut with a glass or round cookie cutter to fit medium sized muffin tins, fill halfway with Nutella, with the extra dough I made cutouts and placed 1 on top of every tart. Bake in 350° (180°) oven for approximately 20 minutes or until golden. Let tarts cool completely before topping with whipped cream, fruit and again cream. Or can be left plain. Either way they are delicious.