Easter: from appetizer to dessert, here is a vegetarian menu to leave the sheep alone

Vegetarian or just fed up with lamb simmering for hours? Here’s a simple, low budget menu for an Easter full of spring vegetables (and chocolate of course!).

Starter: Goat terrine with red beetroot

Let’s start with these small terrines, colourful, fresh and very simple to make.

Ingredients for six people

• salt and pepper
• 3 cooked red beets
• 250 grams of semi-fresh goat’s cheese
• 150 grams of mixed salad
• 3 tablespoons walnut oil

Recipe

Cut the beets into thin slices and lay them out on absorbent paper. Line a cake mold with cling film and alternate a layer of beetroot and cheese slices. Season with salt and pepper between each layer and drizzle with oil until the beets are used up. Close the film, place a weight on the bowl so that it remains tightly closed and leave to rest in a cool place for 12 hours. When ready to serve, cut the terrine into slices and serve with the dressed salad.

The dish: Tagliatelle with mascarpone and peas

Ingredients for six people

• salt and pepper
• Olive oil
• 1 onion and a half
• 190 grams of mascarpone
• 450 grams of tagliatelle
• 1 and a half cloves of garlic
• 60 grams of parmesan

The recipe for mascarpone and pea tagliatelle

In a large pot with boiling salted water, cook the peas for 5 minutes then add the pasta. Cook for another 10 minutes.

Slice the onion and crush the garlic then brown them with a drizzle of oil in a pan. Add the mascarpone and let it melt over low heat. Drain the pasta and peas, collect 2-3 tablespoons of cooking water to dilute the sauce. Mix everything and serve with a few flakes of parmesan on top.

Dessert: Easter Nest

Whoever says Easter means an outpouring of chocolate and multicolored eggs. Everything that highlights the Easter Nest!

Ingredients for six people

• 3 tablespoons of flour
• 150 grams of butter
• 150 grams of icing sugar
• 225 grams of dark baking chocolate
• 1.5 tablespoons of strong coffee
• 6 eggs
• Chocolate Easter eggs or sugared almonds for decoration

The Easter nest recipe

Preheat the oven to 180°C (thermostat 6), and grease a crown-shaped mold. In a salad bowl, mix the egg yolks with the sugar until the mixture becomes light yellow.

In the meantime, melt the chocolate in a bain-marie with the coffee. Once the chocolate is soft, add the butter in pieces, let it melt, then mix until you obtain a smooth paste.

Add this chocolate mixture to the egg yolk mixture, then add the sifted flour. Beat the egg whites until stiff and gently incorporate them into the mixture.

Pour the mixture into the mold and bake for 25-30 minutes, checking the baking, even if you have to cover the cake with aluminum foil if the surface darkens too much.

Turn out onto a tray and let the cake cool before garnishing the center with the colored eggs.

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