Easter brings everyone to the test: is a busy day for those who have to cook, and for those who are in the delicate role of the host and has to eat or at least taste the long series of dishes that make up the menu, always rather complex. For the next day, the watchword is relaxation: only light meals and easy to prepare, with a creative twist, why not!

gluten free idea

Celiac? No problem: with a little effort anyone can prepare a gluten free rosemary focaccia: this will be surely rewarded by the result (it’s delicious!). And the attention given to your guests intolerant will be a kind sign certainly appreciated. Soft and tasty as the traditional one: here’s the gluten free focaccia.

 

INGREDIENTS

• 500 g flour, gluten-free mix
• 400 ml water, cold
• Yeast 5 g
• olive oil 50 ml
• 10 g salt
• rosemary, 1 sprig

Melt yeast in warm water. Then add flour and knead for 5 minutes. Add salt and oil and knead for 10 minutes. Cover the dough and let leaven for 2 hours. Roll out the dough in a plate lined with baking paper and let leaven about 1 hour. Then, brush the cake with water and oil, sprinkle with salt and rosemary, put in the oven at 230 ° C for 10 minutes, then at 200 ° C for 10 minutes and the gluten free focaccia is ready to be served.

focaccia-rosmarino 

Let’s brunch!

If for the Easter lunch you have given the best of you preparing practically EVERYTHING, most likely the next day you will still have the fridge full. What better resource for putting together a delicious brunch on Easter Monday? Anyone can learn the art of recycling: it does not matter to be chefs, what matters is to have imagination and good raw materials. Do you want to enjoy a light lunch but with the best of taste? Tomato soup! A great classic Tuscan cuisine, with tomato and stale bread

 INGREDIENTS
  • stale bread 250 g,
  • olive oil
  • carrot
  • celery
  • onion
  • tomato sauce 750g
  • salt
  • black pepper

Cut the bread into thick slices an inch, place them in a large bowl covered with water. Finely chop celery, carrot and onion, then put it in a pot where you will have warmed up a few spoons of olive oil. After a few minutes, add the tomato sauce in the pot and let boil over low heat for about 15 minutes. Squeeze the bread and crumble in the tomato sauce, stirring. Bake 10 more minutes of cooking and you’re done.

pappa-al-pomodoro

 

Both with focaccia with tomato soup that it takes a red! On these two simple but tasty dishes of Tuscan cuisine is a good Chianti red young and not too structured, fresh and fragrant.

All agree about the dessert: play the ace with the ricotta cheesecake. People who don’t like: none. The perfect pairing is a Vin Santo del Chianti, sweet and delicate.

 INGREDIENTS
  • cereal cookies 250 g
  • butter 80 g
  •  3 eggs
  • sugar 150 g
  • ricotta 500 g
  • cream cheese 150 g
  • lemon 1
  • blackberries marmelade

Prepare the base: crush the cookies and butter mix with the warm butter. Then, beat the three egg yolks with sugar. Add ricotta cheese, stirring constantly, the grated rind of half a lemon. Whip the egg whites and add to the mixture of ricotta. Line a round baking pan with paper and roll out here the base of biscuits and butter, pressing with your hands to make it even and compact. Pour in the mixture and bake at 180 ° for 35 minutes. Once cooled, serve the cake with blackberry marmelade or berries. Amazing!

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