Recipe Roundup

62 Italian and Italian-American Easter Menu and Recipe Ideas

Add some Italian flair to your spring holiday with these recipes for roast lamb, ricotta pie, hands-off risotto, and more.
Italian Easter bread on a plate.
Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews
  • Whole leg of lamb on a platter with fresh rosemary and a few slices carved.
    Photo by Andrew Purcell, Prop Styling by Paige Hicks, Food Styling by Carrie Purcell
    1/63

    Leg of Lamb With Garlic and Rosemary

    This old Gourmet recipe has reviews from 126 users, almost all of whom love it. So take it from them: even if it's your “first time cooking lamb,” you'll be “hooked.”

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Pearl Jones
    2/63

    Cacio e Pepe Pie

    This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    3/63

    Spring Risotto

    A last-minute addition of basil pesto turns creamy risotto into the ultimate bowl of spring comfort.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi
    4/63

    Rustic Lemon Tart with Pine Nuts

    Add a blast of bright citrus to your Easter celebration with this Italian-style tart.

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  • Photo by Chelsea Kyle, Prop Styling by Jerri Joy, Food Styling by Anna Hampton
    5/63

    Carrot Tart With Ricotta and Almond Filling

    Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer.

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews
    6/63

    Italian Easter Bread

    These traditional holiday loaves are made in several easy steps over about 18 hours.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    9/63

    Baked Stuffed Shells (Conchiglie Ripiene al Forno)

    The only thing better than cracking open plastic Easer eggs? Cracking open one of these cheesy stuffed shells at Easter dinner.

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  • Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Olivia Mack Anderson
    10/63

    One-Pot Pasta Primavera With Shrimp

    This lightning-fast version of the classic spring pasta calls for just the right amount of water that magically cooks down to create a silky sauce, no draining necessary.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Dana Bonagura
    11/63

    Oven Risotto With Crispy Roasted Mushrooms

    Yes, you can make risotto without all the stirring—just pop it in the oven; and while you’re at it, roast some mushrooms alongside to top off the finished dish.

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  • Photo by Alex Lau
    12/63

    Grapefruit-Orange Crostatas

    While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.

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  • Photo by Marcus Nilsson
    13/63

    Brandied Almond Biscotti

    This classic Gourmet recipe appeared as part of a spread for one home cook's classic Northern Italian menu for entertaining. Make it part of your holiday menu, too.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog
    14/63

    Polenta Bites With Wild Mushrooms and Fontina

    Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with wild mushrooms and Fontina, then bake until melty and irresistible.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani
    19/63

    Torta Pasqualina

    Don't put too much pressure on your pasqualina to look perfect—it will taste absolutely amazing if you remember three key steps: don't sweat the crust, squeeze every drop of liquid out of the greens, and save your chard stems!

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  • Photo by Marcus Nilsson
    20/63

    Iceberg Salad With Italian Dressing

    If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.

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  • Photo by Alex Lau
    23/63

    Chocolate Budino With Candied Walnuts

    This deliciously wobbly, very special pudding isn’t thickened with cornstarch or gelatin. Instead, it’s made with chocolate, milk, cream, and eggs and spiked with olive oil and salt, which complement the bittersweet and fruity flavors of the chocolate.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    24/63

    Lentil Soup With Wheat Berries and Kale

    This filling soup is a wonderful vegetarian option for Easter Sunday.

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  • Photo by William Meppem and Chris Court
    27/63

    Ricotta and Zucchini Cannelloni

    This simple dish relies on zucchini ribbons instead of noodles, and is stuffed with a zippy ricotta-pea filling.

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  • Photo by Marcus Nilsson
    28/63

    Pork Shoulder Braciola with Ragù

    It wouldn’t be right to cook an herby Parmesan-stuffed pork shoulder roast without making a Sunday gravy in the same pot to soak up every stray bit of flavor.

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  • 37/63

    Classic Tiramisu

    This classic version of the Italian dessert matches fluffy mascarpone mousse with store-bought ladyfingers, coffee liqueur, and espresso. A dusting of cocoa powder finishes it off, lending a bittersweet chocolate essence.

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  • Photo by Michael Graydon & Nikole Herriott
    38/63

    Pasta with Roasted Romanesco and Capers

    Seek out romanesco (a bright green, conical cousin to cauliflower that’s in season right now) for this nutty, savory pasta dinner. Can’t find it? Broccoli or cauliflower will work well too.

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  • Photo by Eva Kolenko, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski
    41/63

    Cannellini Beans with Spinach and Lemon

    If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

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  • David Cicconi
    42/63

    Italian Rice Pie (Pastiera di Riso)

    Italian wheat pies—filled with a rich ricotta custard studded with tender wheat berries—are associated with Easter celebrations, but according to author Gina Marie Miraglia Eriquez, rice pies are just as classic and in her estimation, taste better.

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  • Photo by Michael Graydon & Nikole Herriott
    49/63

    Neo-Neapolitan Bombe

    This retro dessert looks harder to make than it is, which is the whole point.

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  • Photo by Michael Graydon & Nikole Herriott
    50/63

    Fennel-Rubbed Leg of Lamb with Carrots and Salsa Verde

    If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the rest of the rub before roasting.

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  • Photo by William Meppem
    55/63

    Ricotta Cheesecake With Almond Praline

    Top this dense and decadent ricotta cheesecake with a crackly, crunchy almond candy for an easy and elegant presentation.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani
    56/63

    Tiramisù with Amaretti Cookies

    The crunchy almond cookies replace soft smushy ladyfingers for a welcome twist on the classic dessert.

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  • Christina Holmes
    59/63

    Green Minestrone

    Kick off a family-style meal with a fresh, green version of minestrone, jam-packed with the season's best vegetables.

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  • Michael Graydon + Nikole Herriott
    60/63

    Radicchio, Fennel, and Olive Panzanella

    Turn the simple bread salad called panzanella into a showstopper with sliced salami, smashed olives, and bright, peppery radicchio.

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  • Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
    61/63

    Porchetta-Style Roast Pork

    Rely on the seasonings of porchetta—a traditional Italian suckling pig dish flavored with fennel seed, crushed red pepper, and garlic—to give more-manageable pork shoulder enormous flavor.

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  • Michael Graydon & Nikole Herriott
    62/63

    Pot-Roasted Artichokes

    New vegetables for the new season: Baby artichokes score amazing flavor when slow-braised in white wine and herbs.

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