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Behold, the Italian inspiration to Easter Holiday cooking! Cindy Anschutz, personal Chef and Italian cooking connoisseur. Her Italian flavors will take you to Naples and back as you experience six great Italian dishes, with which to impress your loved ones this Easter.

 

Italian Antipasto Platter

Ingredients

  • Hard Salami (sliced in half)

  • Prosciutto (rolled tightly)

  • Mortadella (sliced in half and rolled)

  • Capacolla (hot or sweet)

  • Pepperoni                               

Then Add!

  • 1 can of Italian anchovy filets, drained

  • 3 hard-boiled eggs

  • 1 roasted red pepper or 3 slices out of a jar (patted dry)

  • 2 stalks of celery, cut into small pieces

  • Sicilian sweet green olives (or your favorite)

  • 1 small jar of marinated mushrooms, drained

  • jar of marinated artichoke hearts, drained

  • Small container of pepperocini peppers (or any favorite peppers or stuffed peppers)

  • Fresh herb for garnish

Directions

  1. Arrange the meats in rolls onto a large serving platter – my suggestion is:
    Mortadella first around the entire platter, then do a row of rolled prosciutto, then a row of salami – fit some in between the prosciutto, a row of the capoacolla, then pepperoni. The next row is a mix of the roasted red peppers, mushrooms and celery, Arrange the celery, mushrooms, artichoke hearts and peppers in small piles in the center of the plate.

  2. Spread the anchovies on the top. Slice the eggs into quarters and add to the middle mixture then top with olives.

  3. This can be made the morning before you guests arrive.

  4. Garnish with fresh herbs

Tip: For the perfect boiled egg. Take a pot and fill half way with water, bring to a boil, remove from heat, add in eggs and set time for 12 minutes.

Italian Wedding Soup

Meatballs Ingredients:

  • 1 small onion, minced

  • 1 tablespoon of almond meal

  • 1 tablespoon of dried parsley

  • 1 teaspoon of dried oregano

  • 1 large egg

  • 1 garlic clove, minced

  • 1 teaspoon sea salt

  • 8 ounces ground beef

  • 8 ounces ground pork

  • Freshly ground black pepper

  • Olive oil

Soup Ingredients:

  • 12 cups low-sodium chicken broth or homemade stock

  • 1 pound of escarole, cleaned and chopped

  • 2 large eggs

  • Salt and freshly ground black pepper

Directions

  1. To make the meatballs: Stir the first 7 ingredients in a large bowl to blend. Add in beef and pork and combine well.

  2. Either using a small melon scoop or measure about 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet or platter.

  3. Take your large pot and add a little olive oil. Heat the pan to medium/high. Drop in each meatball and brown for about 1 minute each side. Don’t cook the inside, just brown. Take out and put back on the baking sheet or platter.

  4. Wipe out the bottom of the pan with a paper towel and continue to keep the pan hot. Add in broth and bring to a boil. Carefully drop in meatballs and let simmer for at least 30 minutes to 1 hour. Then add in escarole.

  5. When you are almost ready to serve whisk 2 eggs in a small bowl and add to the broth and stir quickly but carefully. Let the eggs sit for a couple of minutes. Taste for salt and pepper.

  6. If you are using Parmesan cheese, after you ladle your bowl sprinkle a little on top of the soup!

Asparagus and Prosciutto Salad

Ingredients

  • 1/4 pound thinly sliced good quality prosciutto

  • 1 1/4 pounds asparagus, trimmed

  • 3 tablespoons plus 1/2 cup olive oil

  • 2 anchovy fillets, chopped

  • 3 garlic cloves, minced

  • 2 lemons, juiced

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon freshly ground pepper

  • 1 5-ounce package mixed baby greens

Directions

  1. Prepare an ice bath for asparagus (You want to do this to end the cooking when you pull the asparagus out of the hot water).

  2. In a large pot add water and bring to a boil. Add about a tablespoon of sea salt. Add asparagus until crisp-tender. About 3 minutes.

  3. Drain. Transfer asparagus to your prepared ice bath. Let sit for 5 minutes then put onto a platter.

  4. Heat 3 tablespoons olive oil in large sauté pan over medium heat. Add chopped anchovies and garlic and sauté until garlic is golden, about 1 minute. Add asparagus and prosciutto and sauté until heated through, about 3 minutes.

  5. Add fresh lemon juice and remaining 1/2 cup olive oil and simmer 1 minute. Remove from heat.

  6. Add salt and pepper then divide greens among 6 plates. Top with asparagus mixture equally. Pour dressing from skillet over each serving. Serve warm or cold.

Lamb Chops and Artichokes

Ingredients

  • 3 tablespoons olive oil, divided

  • 4 garlic cloves, minced, divided

  • 1 tablespoon minced fresh thyme

  • 3 1/2 teaspoons minced fresh rosemary, divided

  • 2 teaspoons grated lemon peel, divided

  • 2 8-ounce packages frozen artichoke hearts, thawed

  • 1 1/2 cups low-salt chicken broth

  • 8 1-inch-thick loin lamb chops

Directions

  1. Heat 2 tablespoons oil in large sauté pan over medium-high heat. Add 2 minced garlic cloves, 2 teaspoons rosemary, and 1/2 teaspoon lemon peel; stir 30 seconds. Add artichoke hearts and broth; bring to boil. Cover; boil 5 minutes. Uncover; cook until sauce thickens, stirring occasionally, about 4 minutes. Remove from heat.

  2. Sprinkle lamb with remaining garlic, thyme, rosemary, salt and pepper. Heat remaining oil in another large sauté pan over medium-high heat. Add lamb; sauté until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to platter.

  3. Spoon off fat from sauté pan with lamb. Add artichoke mixture; boil 2 minutes, scraping up browned bits. Season with salt and pepper. Spoon artichoke mixture around lamb. Sprinkle with remaining lemon peel and serve.

NOTE: I like to sauté cherry tomatoes in olive oil and garlic and top my lamb and artichoke dish right before serving on the platter then garnish with extra rosemary.

Braised Spring Peas

Ingredients

  • 2 slices panchetta

  • 1 tablespoon butter

  • 1 tablespoons coconut or olive oil

  • 1 teaspoon coconut flour

  • 1 cup low sodium chicken or vegetable stock

  • 6 spring onions , trimmed, outer leaves discarded, and finely chopped

  • 14 ounces fresh peas (you can use frozen but fresh work best)

  • 1/4 – 1/2 teaspoon red pepper flakes (optional)

  • 1 teaspoon sea salt

  • 1/2 teaspoon freshly ground pepper

  • 1 lemon, juiced

  • Olive oil to drizzle

Special Equipment

1.Take out your large sauté pan that has a cover! You will need to cover when simmering the peas! If you do not have a cover  then use foil.

Directions

    1. Heat your sauté pan and add 1/2 teaspoon of coconut or olive oil. Cut your panchetta into small cubes. Cook until crispy. Put in a bowl to the side.

    2. In the same sauté pan add the butter and remainder of oil. Then add add coconut flour and stir around (I like to use a small whisk). Slowly add the stock.

    3. Add the spring onions and peas season with red pepper flakes, salt and pepper.

    4. Put the lid on and simmer for 5 minutes or until tender. Taste for any additional seasoning, add lemon juice and just when you are about to serve drizzle with a little olive oil.

  2. Chocolate and Raspberry Tart

    Ingredients

    • 2 cups blanched almond flour

    • 3/4 teaspoon sea salt

    • 1 tablespoon coconut oil, plus extra to brush (melted and cooled)

    • 1 tablespoon organic butter, cold and cubed

    • 1/4 teaspoon baking soda

    • 1 large egg

    • 2 ripe avocados

    • 1/2 cup cocoa powder

    • 1/2 cup honey

    • 2 tablespoons coconut oil

    • 1 teaspoon good quality vanilla

    • 1 container of fresh raspberries

    Directions

    Preheat oven to 350 degrees F

    1. Using your food processor add almond flour and salt and pulse about 3 times. Then add in coconut oil, butter and egg. Pulse a few more times until a ball forms in the mixture. Add coconut oil and egg and pulse until mixture forms a ball.

    2. Take your 6 small tart pans and brush with melted coconut oil. Press the dough into the pans.

    3. Bake for 10-12 minutes. Until brown and solid. (time may vary if you are using a large tart pan). When done remove and cool.

    4. In a large bowl add avocado and use a fork to create a creamy mixture. Add in cocoa powder, honey, coconut oil and vanilla. Using a hand mixture to cream all ingredients together.

    5. Add chocolate mixture to each tart and place in the refrigerator for at least 20 minutes. Then cover with raspberries and enjoy.

* Cindy Anschutz born and raised in New England, but her heritage is deeply rooted in Italy. Her loved for cooking began at a young age, under the gentle wing of her first mentor-her Nana, Nicolina. After working many years in business as a recruiter and software trainer, Cindy decided to combine her love for cooking with her business savvy to create Cindy’s Table – a website dedicated to personal catering, entertaining, Paleo-inspired cuisine, and of course, authentic Italian recipes. She and her husband Glenn make their home in Marlborough, CT with their official, steak-tester Jack Russell, Jake. You can find Cindy’s recipes on her website at www.CindysTable.com or on Facebook “Entertaining Paleo.”

 

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Rating: 10 votes Current score: 4

Comments / 0

  • Tom
    Tom said: Sat, 02 Jun 2012 04:46:23 +0200
    I have watched a few of her cooking episodes on YouTube, looks great ! Tried the Chocolate and Raspberry Tart the other night, didnt come out as good as the picture but sure tasted great!
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