Easter egg filled with pasta

A surprising and eye-catching dessert that combines tradition and originality! This filled Easter egg holds a fragrant, sweet pasta enriched with spices and plant-based milk, topped with an irresistible mix of dried fruit and edible flowers. Perfect for impressing your guests with a burst of flavors and colors!

1 dark chocolate egg by Istituto Vasari – Prof. Caruana and Gionatan Leone

Ingredients for 4 servings:

• 200g Pater Rigati pasta
• 200g oat milk
• 220g coconut milk
• 50g rice starch
• 20g brown sugar
• 5g nutmeg
• 5g cinnamon
• 1 vanilla bean
• Salt
• 2g turmeric
• 30g chopped hazelnuts
• 30g toasted pine nuts
• 50g raisins
• 20g honey
• 30g shredded coconut
• Edible flowers
• Honey tuile

Method:

1. Bring a large pot of water to a boil and cook the pasta according to the instructions until al dente. Drain and set aside.
2.In a small saucepan, combine oat milk, coconut milk, and rice starch. Add brown sugar, nutmeg, cinnamon, turmeric, the split vanilla bean, and a pinch of salt.
3.Mix well, heat, and let simmer gently for a few minutes to blend the flavors.
4.Add the pasta to the cream and cook gently until the mixture thickens and becomes creamy. Remove from heat and let cool slightly.

Assembly:

5. Take one half of the chocolate egg and fill it with the spiced sweet pasta.
6. Garnish the top with chopped hazelnuts, toasted pine nuts, raisins, honey, shredded coconut, edible flowers, and the honey tuile to create a contrast of colors and textures.
7. Serve and enjoy!

An original and refined idea to celebrate Easter with taste and creativity. Bon appétit!

Created by student Dario Ferrati (class 4BEN) under the supervision of chef Shady Hasbun from Istituto Vasari.