Italian Easter Pie
Ingredients

Filling

1 pound ricotta cheese
3 eggs
1 Tbs grated orange peel
1/2 cup sugar
1 1/2 tsp flour
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 cup candied citron
Crust

3 cups flour
1 Tbs baking powder
1/2 tsp ground cinnamon
1 Tbs grated lemon zest
3 eggs
3/4 cup sugar
1/4 cup butter, soft
1/4 cup vegetable oil
1/4 cup water
1 egg
Directions

Filling

In a large mixing bowl combine the ingredients.
Chill well.
Crust

On your working surface make a well of the flour.
Alternating, add the dry and wet ingredients to the well (except the final egg). After each ingredient is added mix well with fingers or a fork.
Add flour if needed to make a workable dough.
Knead the dough until it is smooth and easily rolled.
Divide the dough into two sections.
Roll the bottom crust a little thicker than a regular pie crust (about 1/4").
Line a 9" pie pan or spring form pan with the crust.
Pour the filling into the crust.
With the second section of dough, either make a lattice top or a full top crust. If you opt for the full crust, prick the top with a fork seven times.
Bake at 350F degrees 15 minutes.
Beat the egg lightly with a little water.
Brush the top of the crust with the egg wash.
Bake 15 more minutes, or until set.
Note: Shhhhh….I sometimes "cheat" and use my bread machine to make the crust. I add the flour and the butter to the baking pan. I set the machine on the dough cycle. After each item is incorporated I add the next item, alternating wet and dry. This allows me to work on other things in the kitchen area. Be careful not to over work the dough. Remove it once it has reached the proper consistency. Let it rest for 30 minutes before rolling.

ITALIAN EASTER COOKIES

Ingredients

1 cup butter
1 1/2 cups sugar
6 eggs
6 cups flour
2 tsp vanilla
2 tsp almond extract
2 Tbs baking powder
colored sprinkles
oil for baking sheets
Directions

Cream together the butter and sugar.
Mix in the the eggs, vanilla, flour, almond extract, and baking powder.
Using a tablespoon drop onto a lightly oiled cookie sheet 2 to 3 inches apart.
Bake at 350F for 10 minutes.
Remove from the oven and cover with the colored sprinkles.
Note: You may opt to make a light frosting by mixing confectioner’s sugar and water together to make a watery glaze. Brush this glaze on the cookies and then top with the sprinkles.
These cookies are not meant to be as sweet as American sugar cookies. Serve with espresso, nuts, and fruit as the finish to a great meal. The cookies store well in an airtight container making them easy to make ahead and take to friends and family for the holidays.
References :
http://www.bellaonline.com/articles/art47771.asp

this is an ITALIAN EASTER PIE, here are the ingredients and if you like click on the link for the recipe….
Filling

1 pound ricotta cheese
3 eggs
1 Tbs grated orange peel
1/2 cup sugar
1 1/2 tsp flour
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 cup candied citron
Crust

3 cups flour
1 Tbs baking powder
1/2 tsp ground cinnamon
1 Tbs grated lemon zest
3 eggs
3/4 cup sugar
1/4 cup butter, soft
1/4 cup vegetable oil
1/4 cup water
http://www.bellaonline.com/articles/art29892.asp
References :

Typical traditional menu for Easter
On Easter Sunday, lamb-based dishes are commonly served throughout both northern and southern Italy. Typical at Easter Sunday in Umbria and Tuscany is also a breakfast with Salami, boiled eggs, wine and easter Cakes and pizzas.

Easter cheese cake, Umbria-style
1 kg (2 1/4 lb) white flour
100 g (3 1/2 oz) already risen bread dough
25 g (1 oz) fresh yeast
200 g (7 oz) grated Parmesan cheese
100 g (3 1/2 oz) ewe’s or Gruyère cheese
6 eggs
2 egg yolks
100 g (3 1/2 oz) lard
55 g (2 oz) extra virgin olive oil
100 g (3 1/2 oz) unsalted butter
Salt
Pepper

These doses are enough to prepare more than one cheese cake. This is a traditional salt cake for Easter my region Umbria. And it’s not simple to do!
Put white flour in a big bowl and make a well in the center. Melt the already risen bread dough in a cup of warm water and pour it into the well. Mix it with a little quantity of flour and beat with your hand or with a whisk very vigorously. The dough must be soft. Sprinkle it with a little flour and cover the bowl with a napkin. Put the bowl in a warm place in order to let the dough double its volume.
Meanwhile put eggs, egg yolks, butter and lard cut into small pieces, olive oil and grated Parmesan cheese in a little saucepan; season to taste with salt and pepper and beat all the ingredients with a whisk for some minutes.
Cut ewe’s or Gruyère cheese into very small pieces.
When dough is doubled, warm up the mixture with eggs and fat in a bain-marie for few minutes. Be careful not to warm up too much! The mixture must be lukewarm.
Add this mixture to the flour with dough and then crumbled fresh yeast and ewe’s cheese too. Amalgamate all the ingredients with your hands quickly and then put the dough over a ligthly floured work surface. Knead your dough for about 15 minutes until smooth; add a little flour if necessary.
Oil one or more deep moulds. Transfer the dough or a portion of it in every mould; it must fill only half the mould. Let the dough rise in a warm place until it reaches the edges of the mould.
Preheat oven to 200°C (400°F). Bake for about an hour or until the surface is golden.
Remove from the oven and let it cool; then turn out your Easter cheese cake on a large dish.
It’s very tasty especially when it’s cold

Easter Pies
Bread dough 400 gr.
Spinach 1 kilo
Eggs 9
Parmesan cheese 4 tablespoons
Dry oregano 2 pinches
Butter 2 tablespoons
Extra virgin olive oil 4 tablespoons
Pepper a sprinkling
Fine salt 2 pinches
Coarse salt 1 tablespoon

Wash the spinach thoroughly and put it into a pan with just a little water. Salt it with the coarse salt and cook for 8 minutes stirring all the while. Drain it and squeeze the water out. Cut it not too finely.

Divide the dough into 8 parts all the same size. Roll out into 12cm. disks in diameter. Melt the butter in a pot and add the spinach. Add salt and pepper and let it dry for about 5 minutes. Season with the cheese.

Put 2 tablespoons of oil into a non stick pan and fry 8 eggs, half at a time. Switch on the oven to 200° Grease the pie dough with 2 spoons of oil on their upper side. Put the spinach onto the middle of each one leaving a border of 1 cm.

Put a fried egg onto each pie. Break the remaining egg and beat it a little. Brush it onto the edges of the pie then fold them over and press them well until the edges stick together. Cover an oven sheet with oven paper which you have wet and squeezed. Arrange the pies on top and brush with the remaining oil. Bake for 20 minutes. Put the pies onto a serving dish and sprinkle with the oregano. Serve very hot straight away.
Tortellini in brodo (of corse you can buy it and only cook it in beef broth)
INGREDIENTS
Filling:

150 gr. prosciutto crudo (about 5.3 ounces)
150 gr. mortadella (about 5.3 ounces)
2 sausages
2 eggs
50 gr. parmigiano cheese (1.75 ounces)
Pasta:

500 gr. unbleached all-purpose flour (about 1.1 lb)
5 eggs
pinch of salt
To cook:

Combine the prosciutto crudo, mortadella and sausage in a blender and blend until everything is finely chopped and well blended. Add the two eggs and the parmiggiano and blend well. Set aside.
On a clean counter, shape the flour into a mound and make a well in the center. Add the eggs and salt to the well. Beat the eggs lightly with a fork, drawing flour as you go, until the eggs are mixed and slightly thickened. Using your fingertips, gradually incorportate the flour into the eggs and blend into a smooth dough.
Knead the dough until satiny and very elastic, about 10 minutes. With a rolling pin or pasta machine, roll out thin sheets of pasta. The pasta needs to remain moist, so cover the sheets with plastic wrap as you work.
Cut the pasta into 2 inch rounds using a biscuit cutter. Place a 1/4 tsp of the meat filling in the center of each round, fold each round in half and seal the edges. Bring the tails of the half circle together, overlapping them and twist one over the other. At this point you can freeze any pasta you want as indicated above or proceed to cook them in the meat broth for an immediate warm, satisfying soup.
Bring the beef broth to a boil, then drop the tortellini into the broth. Reduce the heat and simmer, uncovered. The tortellini should float to the surface once they are done, around 5 minutes. Make sure to not overcrowd the pot; if you must, cook the pasta in batches. (To cook frozen pasta, just drop the still frozen tortellini into the boiling broth and cook for an extra minute or two.)

Lamb with herbs

Lamb chops 12
Rosemary a twig
Parsley a bunch
Fresh mint a sprig
Garlic a clove
Olive Oil 30 gr.
Sandwich Loaf 1 slice
Mustard 2 tablespoons
Salt as required
Pepper to taste
In a small pan, prepare a sauté with oil, garlic and the bread slices cut into cubes and let them season for a few minutes.
Smear the chops with the mustard and pass them in the bread seasoned and enriched with the diced herbs.
Arrange the chops on an oven plate which you have already greased with oil and bake them in the oven for 10 minutes at 180°.

Colomba di Pasqua – Colomba Pasquale
Easter Dove – Italian Easter Bread
These traditional holiday loaves are made in several easy steps over about 18 hours… I think nobody made it but everybody buy it. To cook and prepare this cake is too complicat and long..
Yield: 2 loaves.

Step 1 (Starter)
3 tablespoons plus 1 teaspoon cool water
1/4 teaspoon sugar
1 1/2 teaspoons dry yeast
7 tablespoons unbleached all purpose flour

Step 2
2/3 cup unbleached all purpose flour
4 large egg yolks
3 tablespoons cool water
2 teaspoons sugar

Step 3
6 tablespoons (3/4 stick) unsalted butter, room temperature (very soft), cut into 6 pieces
5 tablespoons sugar
2 large egg yolks
2 tablespoons lukewarm whole milk
1 tablespoon honey

2 1/4 cups unbleached all purpose flour

Step 4
1/2 cup cool water
1 1/2 teaspoons dry yeast
2 cups unbleached all purpose flour
1 cup (2 sticks) unsalted butter, room temperature (very soft), cut into 12 pieces
6 tablespoons sugar
4 large egg yolks
3 tablespoons lukewarm whole milk
2 teaspoons vanilla extract
1 1/2 teaspoons fine sea salt
1 1/2 cups (about 10 oz.) chopped candied orange peel (can be found in some specialty foods stores)

Step 5
1/2 cup (about) all purpose flour
2 dove-shaped paper baking molds (Sur La Table may have them) or two buttered and floured ten-inch-diameter cheesecake pans

Step 6 (Glaze and baking)
1 cup sugar
1/2 cup whole unblanched almonds
3 large egg whites
1/4 teaspoon almond extract
1 1/3 cups sliced almonds
Powdered sugar

For step 1 (Making starter):
Combine water and sugar in bowl of heavy-duty mixer. Stir in yeast. Let stand until yeast dissolves, about 10 minutes. Using rubber spatula, mix in flour (dough will be firm). Cover bowl with plastic wrap. Let starter rise until puffy, about 45 minutes. (Initially, the starter is firm and compact, but it softens and becomes puffy and spongy after rising.)

For step 2:
Attach dough hook to mixer. Add all ingredients in step 2 to starter. Beat until blended, scraping down sides of bowl often, about 5 minutes (dough will be soft and thick). Scrape dough off hook; remove hook. Cover bowl with plastic. Let dough rise at room temperature until puffy and bubbly on top, about 1 hour. The dough will look thick, shiny, and slightly puffed.

For step 3:
Reattach clean dough hook. Add first 5 ingredients in step 3 to dough; beat until blended. Add flour. Beat at low speed until smooth, scraping down bowl and hook often, about 5 minutes (dough will be firm and compact). Scrape dough off hook; remove hook. Cover bowl with plastic; let dough rise at room temperature until lighter in texture and slightly puffed, about 3 1/2 hours. The dough will double in volume and become lighter in texture but less glossy.

For step 4:
Reattach clean dough hook. Mix water and yeast in small cup. Let stand until yeast dissolves, about 10 minutes; add to dough. Add 1 1/3 cups flour, half of butter, sugar, and 2 yolks; beat until dough is smooth, about 3 minutes. Scrape down dough hook and sides of bowl. Add remaining 2 yolks, milk, vanilla extract, and salt. Beat at low speed until blended, about 3 minutes. Scrape down hook. Add remaining 2/3 cup flour, remaining butter, and orange peel. Beat dough until well blended, about 5 minutes. Scrape dough into very large (at least 4-quart) buttered bowl. Cover with plastic. Let dough rise at room temperature until doubled and indentation remains when 2 fingers are pressed about 1/4 inch into dough, 8 to 10 hours.

For step 5:
Sprinkle 1/2 cup flour onto work surface. Scrape dough out onto floured work surface (dough will be soft and sticky). Gently toss dough in flour until easy to handle. Brush away excess flour. Divide dough into 3 equal pieces. Divide 1 piece in half; shape each half into 10-inch-long log. Arrange 1 log crosswise in each paper baking mold, curving ends to fit. Roll each remaining dough piece into 11-inch-long log, slightly tapered at ends. Place 1 log across dough in each mold. (If using 2 cheesecake pans, divide dough in half; place half in each prepared pan). Cover molds (or pans) with plastic. Let stand at room temperature until dough rises to top of each mold and indentation remains when 2 fingers are pressed about 1/4 inch into dough, about 3 1/4 hours.

For step 6 (Glaze and baking):
Position rack in bottom third of oven and preheat to 375 F. Finely grind sugar and whole almonds in processor. Add egg whites and almond extract; blend 10 seconds. Peel plastic off dough in molds. Spoon half of almond glaze over top of each. Sprinkle each with sliced almonds. Sift powdered sugar over. Slide rimless baking sheet under molds; slide molds directly onto oven rack.

Bake breads until brown on top and slender wooden skewer inserted into center comes out clean, about 45 minutes. Cool breads completely on rack. (Can be made ahead. Wrap; let stand at room temperature up to 2 days or freeze up to 1 week.)
References :
I’m Italian and I’m Writing from Italy

Give http://www.recipezaar.com a try. They have lots of ethnic recipes and desserts included!
References :

Pan Di ramerino- Easter Rosmerry Buns
INGREDIENTS:
3 pounds (1.5 k) risen bread dough (see below note)
The leaves of a sprig of rosemary, chopped
1/2 pound (200 g) raisins, Zibibbo if possible
2 tablespoons olive oil
A pinch of salt
PREPARATION:
We begin with the note: Italian markets and bakers sell risen dough for people who want to make something that calls for bread dough, but don’t have the time or the experience to start from scratch. If you do, you may want to make your favorite plain bread dough (all sorts of good information on how to make bread dough).

Sauté the chopped rosemary in the olive oil, and then work it into the dough, together with the remaining ingredients. Break the dough into about 35 rolls, and in the meantime heat your oven to 400 F (200 C). Put the pan di ramerino rolls on lightly floured cookie sheets, brush them with a drop of olive oil, and bake them until a toothpick inserted comes out clean and dry. Serve at when cool.
References :
Im italian

Italian Holiday Butter Cookies
(Christmas / Easter)
3 cups cake flour (sifted)
1-cup butter or margarine
1 1/2 cups confectionary sugar
1 egg
1 tsp. Salt
2 tsp. Vanilla

Mix ingredients together.
Shape in to 6" X 8" rectangle
Cut into 48 pieces.
Press into cookie molds.
Brush top with milk.
Sprinkle top with colored sugar.
Bake at 350 for 5 minutes.

ITALIAN RICE PIE
9 eggs
1-1/2 cups white sugar
2 pounds ricotta cheese
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 cup cooked white rice
1 (15-ounce) can crushed pineapple, drained
Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple.
Pour into a 9 x 13-inch buttered pan. Bake at 325 degrees F (165 degrees C) for one hour. Check by inserting clean
knife into center. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled.

Easter Fiadone
Filling:
1 unsalted basket cheese coarsely grated (available at Italian markets at
Easter)
1 1/2 cups finely grated locatelli pecorino cheese
7 eggs
1 cup chopped parsley
Lots of coarse ground black pepper
Dough:
6 eggs
4 cups flour
1 tablespoon olive oil
Pinch salt
1 egg yolk
1 tablespoon water
For the Filling: Mix cheeses, eggs, parsley and black pepper until well blended. Set aside while making the dough.
For the Dough: Mix eggs, flour, olive oil and a pinch of salt to form a ball. Add extra flour if needed to make dough workable. Cut into four equal portions and put under a large glass bowl to rest for about 15 minutes. Roll out one
portion at a time to measure about 12 inches in diameter and 1/8-inch thick, similar in size to a large pizza. Carefully spoon filling onto 1/2 of the dough circle. Create a half moon shape by spreading the filling evenly out, within 1-inch of the edge. Carefully fold over the other half of the dough and crimp
the edges to seal. When complete it should look like a half moon shaped pillow. Continue making fiadones with remaining dough and filling. Finally, brush the top with an egg wash of 1 egg yolk and 1 tablespoon of water. Bake in a
preheated 350 degree oven for 45 minutes. DO NOT OPEN OVEN BEFORE 40 minutes. At 45 minutes turn oven off but do not remove for 10 more minutes, or it will sink.
Slice into finger shaped pieces and serve with red wine.
References :
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