COME FARLO CON ELEGANZA ED INTELLIGENZA!

I've created a complete menu: appetizer, first course, and second course. For dessert, I've published a dedicated video, in which each year I offer a slightly updated recipe for my pastiera. The perfect way to end an Easter menu. I've created three recipes: 1. Spring erbazzone to start 2. Risotto with goat's robiola cheese and seasonal vegetables 3. Roast beef with baked potatoes and glazed carrots Below are the ingredients for each recipe, while the complete procedure is explained in detail in the video. All recipes are designed for 6-8 people. SPRING EGGS Pasta matta: 300g type 1 flour 150ml cold water 1 tablespoon lard 20g extra virgin olive oil 6g fine salt For the filling: 70g lard 500g Swiss chard 500g baby spinach 150g Parmigiano Reggiano cheese 1 large clove garlic 4 fresh spring onions 200g fresh peas Extra virgin olive oil to taste Black pepper to taste RISOTTO WITH GOAT'S ROBIOLA CHEESE AND SEASONAL FRUIT 400g Carnaroli rice 120ml dry white wine 2.5L vegetable broth 1 Parmesan rind 200g goat's robiola cheese 2 fresh spring onions 1 bunch asparagus 250g shelled peas 150g wild garlic (raw) 250ml seed oil 50g Parmigiano-Reggiano cheese Salt and pepper to taste ROAST BEEF WITH POTATOES AND CARROTS 1.2kg Beef Risotto Salt and pepper to taste Vegetable oil for cooking 40g butter A small bunch of rosemary, thyme, and sage 700g red potatoes 8-10 carrots with the tops A head of garlic (if you like, to cook with the carrots) I hope this video is of great help to you this year. It's designed to be made in half a day, without the stress of having to prepare everything on the fly for your guests. You can prepare the erbazzone, like the roast beef, in advance. Risotto is a simple first course for large gatherings, especially for a change from traditional baked pasta dishes. Thank you for watching, and Happy Easter! A big hug 0:00 - 0:43 - Intro 0:44 - 2:02 - Erbazzone, Pasta matta 2:03 - 5:13 - Erbazzone, Stuffing 5:14 - 5:45 - Roast Beef 5:46 - 9:29 - Call ANNA 9:30 - 12:04 - Roast Beef, Preparation and Cooking 12:05 - 13:32 - Erbazzone, Composition and Cooking 13:33 - 14:14 - Bake 14:15 - 17:49 - Risotto 17:50 - 19:55 - Plating 19:56 - 23:02 - Tastings 23:03 - 23:35 - ANNA's Reaction Videomaker: Website: www.matteosartorello.it YT: @MatteoSartorello01​