|Easter in Italy, Sorrento,|
"Buona Pasqua" on the Amalfi Coast and Naples bay.
It 'hard for us to introduce you to a page that is about the highest quality of food, knowing that only one of your senses can be involved, leaving , restless, taste and smell. Perhaps closing your eyes, after having fully read the presentation, be able to cherish and to convince you to sit at our table laden with dishes that will make your Easter lunch, a fantastic, exciting, just perfect Event.
The beginning of the Easter lunch is scheduled at 1.30 pm and the menu ' costs 40.00 euro per person.
Easter Lunch in Sorrento:
Upon arrival you are greeted with an aperitif and appetizers, then continued with the exaltations of the chefs who are listed below.
The house chefs, in fact, will work from eight in the morning to prepare one of the many delicacies, the traditional Easter bread, we prefer to share the recipe with you.
Stuffed bread served for Easter lunch:
Ingredients for the dough:
1 Kl di farina tipo 00
35gr. fresh yeast
Like pizza dough, so add the water gradually until you get a rather soft dough.
Let rise for an hour, then divide into two parts, roll out in rectangular form, stuffed with salami (like Naples), ham, mortadella, provolone cheese, hard boiled eggs (sliced), cicoli Neapolitans.
Wrap it like a cannelloni, placing it in a donut-shaped baking pan, greased with extra virgin olive oil.
Cooking at 200 degrees for 60 minutes.
Easter Lunch menu in Sorrento,
Sliced prosciutto di parma, capicollo, sausages and bacon from a local meat Italian breeder.
Homemade Agnolotti pasta , in butter soutè , fresh sage and parmesan.
Homemade durum wheat semolina noodles, with porcini dell'avellinese, smoked cheese from Lattari’s mountains and wild boar sausage stuffed.
Roman spring lamb, lamb no older than 6 months, with fresh potatoes and Mediterranean herbs.
Mixed grilled meat (chicken, turkey, pork chops and Neapolitan sausage ).
Grilled seasonal vegetables
Homemade Pastiera Napoletana made with fresh ricotta cheese.
Rum Baba , which will honor the following story:
It's easy to say Baba: It is a Neapolitan specialty, but its invention is attributed to King Stanislaus of Poland Leczinski, who lived between the end of '600 and early '700 .
A sweet dough derived from a yeast International pastry dough, consisting of flour, butter, sugar, yeast, eggs, salt, water. More low-fat, but richer in yeast, the dough for baba or Savarin is quite similar to brioche.
Both, in fact, are packaged in a way that you create thick pockets of fermentation, in the case of the baba and Savarin, will serve to facilitate the penetration of the syrup in which the cake is soaked.
The Savarin, once flavored, is always accompanied by a cream (whipped the Seal is the classic) or syrup or fresh fruit.
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