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!
Homemade Nutella Crostata
FOR THE DOUGH
- 1¾ cups flour
- ½ cup sugar 100 grams
- 1 teaspoon baking powder 2 grams
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ½ cup + 2 tablespoons butter (room temperature) 125 grams
- 1 1/2 cups Nutella 400 grams
- In a large bowl*, gently whisk together flour, sugar and baking powder, create a well in the middle, add the slightly beaten egg and yolk and the room temperature butter cut into pieces. Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (if dough is very dry then add an extra tablespoon of soft butter).
- Wrap the dough in plastic and refrigerate for 30 minutes. Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness.
- Pre-heat oven to 350F (180C), grease and flour an 8 or 9 inch- (20 - 22 cm) pie dish.
- Transfer to prepared pie plate, I used a 8" pie dish (20 cm). Trim the dish of any extra dough. Prick the dough with the tongs of a fork, then spread the pastry shell with the Nutella. With the extra dough make strips to create a lattice finish. Brush the top lightly with milk and bake in pre heated oven at 350° (180°) for 25-30 minutes or until golden. Let cool then slice, enjoy!