Italian Easter menu

The menu

• Main course

  Torta pasquale

• Main course

  Lamb cutlets with mint, chilli and golden potatoes

• Side dishes

  Marinated beetroot

• Desserts

  Warm chocolate and amaretto pudding

Menu ingredients

Serves 4-6

• Fruit and vegetables

  • 200g/7oz spinach

  • 110g/4oz dandelion leaves or rocket

  • 1 onion, finely chopped

  • 300g/10½oz fresh or frozen broad beans (shelled weight)

  • 5 small celery sticks, finely chopped into matchsticks 3cm/1in long

  • large handful rocket

  • 12 mint leaves, roughly torn

  • 1 small lemon, juice only

  • 500g/1lb 2oz baby new potatoes, washed and halved but not peeled

  • 1 tsp dried mint

  • 100g/3½oz rocket

  • 1 tbsp chopped fresh parsley

  • 1 tbsp chopped fresh mint

  • 650g/1lb 7oz raw beetroot

  • 2 garlic cloves, sliced

  • 1 red chilli, finely chopped

• Tins, packets and jars

  • 2 tbsp plain flour, for dusting

  • ½ tsp dried chilli flakes

  • 1 tbsp plain flour

• Cooking ingredients

  • 2 tbsp extra-virgin olive oil

  • salt and freshly ground black pepper

  • 4 tbsp extra virgin olive oil, plus extra for drizzling

  • 3 tbsp olive oil

  • 1 tsp sea salt flakes or ½ tsp pouring salt

  • 500ml/17fl oz white or red wine vinegar

  • pinch of salt

  • 1 tbsp dried oregano

  • 500ml/17fl oz olive oil

  • 2 tbsp caster sugar

  • 1 vanilla pod, halved lengthways, seeds removed

• Biscuits, snacks and sweets

  • 100g/3½oz dark chocolate, finely chopped

  • 30g/1oz amaretti biscuits, crushed

• Dairy, eggs and chilled

  • 25g/1oz butter, for greasing

  • 5 free-range eggs, plus 1 free-range egg, beaten, for brushing

  • 500g/1lb 2oz ricotta cheese

  • 50g/2oz parmesan, or similar vegetarian hard cheese, grated

  • 110g/4oz provolone cheese, or similar vegetarian alternative, cut into small cubes

  • 500g/1lb 2oz ready-made puff pastry

  • 110g/4oz pecorino cheese, or similar vegetarian alternative, shaved

  • 500ml/18fl oz milk

  • 50g/2oz unsalted butter

• Meat, fish and poultry

  • 8 lamb cutlets, preferably organic, trimmed of fat

• Other

  • ½ tsp celery salt

  • 2 litre/3½ pints water

  • 80ml/2½fl oz Amaretto (or other almond liqueur)