A Traditional Italian Easter Dinner - blog

Whether you are looking to serve a traditional Italian Easter Dinner or your are just looking for delicious Easter recipes, Alessi has you covered. We've compiled recipes for a delicious Easter meal from start to finish for you. Happy Easter from your friends at Alessi!

Italian Stuffed Mushrooms



  • 12 medium button mushrooms
  • 4 tablespoons Alessi Extra Virgin Olive Oil, Divided
  • 1/4 cup bacon, diced
  • 1/4 cup onion, diced
  • 1 teaspoon Alessi Garlic Puree
  • 1/4 cup Vigo Italian Seasoned Bread Crumbs
  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons dry white wine
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 1/2 cup ricotta


Preheat oven to 375.

Using a spoon or your fingers, pop out mushroom stems and set them aside. Finely dice 1/3 cup of reserved mushroom stems.

Heat 1 tablespoon olive oil in sauté pan over medium heat. Add diced mushroom stems, bacon and onion. Cook until soft and lightly brown; add garlic and sauté an additional 2 minutes. Remove from heat and add bread crumbs, parmesan and wine. Mix well and season with salt and pepper.

Place mushrooms, stem side up in a baking dish. Spoon ricotta inside each mushroom then top with bread crumb mixture. Use your finger to press mixture down so it adheres. Brush remaining olive oil on top of mushrooms and bread crumb mixture. Bake for 25 minutes until soft and brown.

Baked Baby Artichoke Hearts



  • 2 9.9 oz jars Vigo Marinated Baby Artichoke Hearts, drained
  • 1/2 cup Vigo Italian Seasoned Bread Crumbs
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 1/2 tablespoon lemon zest
  • 1/2 tablespoon lemon juice
  • 2 tablespoons Vigo Extra Virgin Olive Oil


Preheat oven to 400.

Place artichokes in a single layer in an oven safe dish. In a small bowl, combine bread crumbs, salt, pepper, lemon zest, lemon juice and 1 tablespoon of olive oil. Sprinkle over artichokes and drizzle remaining tablespoon of olive oil on top.

Bake until golden brown and heated through, about 10-12 minutes. Serve immediately.

Capellini Nests with Ricotta and Peas



  • 1/2 pound Vigo Capellini
  • 1 tablespoon Alessi Extra Virgin Olive Oil
  • 1 egg
  • 1 cup grated parmesan cheese, divided
  • 2 tablespoons butter
  • 1/2 cup ricotta
  • 1/3 cup cooked peas
  • Alessi Sea Salt and Ground Black Pepper, to taste


Cook pasta according to package directions. Reserve ¼ cup of pasta water. Drain pasta and toss with olive oil.

Preheat oven to 350 and grease muffin tins. In a large bowl beat egg, ½ cup of parmesan, and 1 tablespoon of butter until smooth. Add pasta and toss until evenly coated. Spoon pasta into muffin tins and mold into tins to form nests. Bake for 20-25 minutes or until nests have set.

In a saucepan over medium-low heat, combine the ricotta, peas, reserved pasta water, ½ cup parmesan, and 1 tablespoon butter. Stir until heated through and season with salt and pepper. Spoon into the capellini nests and serve immediately.

Roasted Asparagus


  • 1 pound fresh asparagus
  • 3 teaspoons Alessi Extra Virgin Olive Oil, Divided
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 3 tablespoons Alessi Pine Nuts
  • 2 tablespoons Vigo Italian Style Bread Crumbs
  • 1/2 teaspoon lemon juice


Preheat oven to 450.

Toss asparagus with 1 teaspoon olive oil and season with salt and pepper. Place in a single layer on a baking sheet and roast for 15 minutes, until lightly browned.

Meanwhile, toast pine nuts in a dry sauté pan over medium heat until golden brown. Add the remaining olive oil, breadcrumbs and lemon juice to the pan and evenly combine. Sprinkle bread crumb mixture over roasted asparagus and serve.

Alessi's Lamb Chops


  • 1 tablespoon Alessi Garlic Puree
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 teaspoons Alessi Coarse Sea Salt
  • 2 teaspoons Alessi Extra Virgin Olive Oil, Divided
  • 6 lamb loin chops (1 1/4" thick)


Combine garlic, herbs, salt and 1 tablespoon of olive oil in a large shallow bowl. Add lamb and evenly coat both sides. Allow to marinate at room temperature for 30 minutes to an hour.

Preheat oven to 400. Heat remaining olive oil in a large oven-proof skillet over medium high heat. Add lamb and cook until browned on both sides, about 3-4 minutes per side. Place skillet in oven and cook lamb about 8-10 minutes, or until desired doneness. Let rest at least 5 minutes before serving. 

Olive Oil Lemon Pound Cake



  • 1 1/3 cup sugar
  • 2 tablespoons lemon zest
  • 2 eggs
  • 1/4 cup Alessi Extra Virgin Olive Oil
  • 2/3 cups whole milk
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Alessi Fine Sea Salt
  • 1 1/2 cup powdered sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons butter, melted


Preheat oven to 350 and grease loaf pan.

Using a mixer, combine sugar and lemon zest in a large bowl. Add eggs one at a time then add olive oil and milk. Mix until a thin batter is formed, being careful not to overblend.

In a separate bowl, combine flour, baking powder and salt with a whisk. In batches, slowly add to liquid ingredients and mix until combined. Pour batter into loaf pan.

Bake for 1 hour until cake has risen and an inserted toothpick comes out clean. Let cool before using a knife to loosen edges and remove from pan. In a small bowl, combine the powdered sugar, lemon juice and butter. Drizzle over cake and let harden.



Inline popup