LYDIA SCHIAVELLO

RECIPES

PANE DI PASQUA

Pane di Pasqua with its colorful eggs is Italy’s signature version of the holiday staple. It is a classic dish of slightly sweet, braided bread baskets with brightly-colored eggs woven in. It is a beautiful colorful addition to any Easter brunch table, and is quite delicious to eat..

CANNOLI

​Cannoli originated on the island of Sicily and are today a staple of Sicilian cuisine. Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling of ricotta

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AUBERGINE ROLLS WITH SPINACH & RICOTTA

​Try this delicious take on parmigiana di melanzane. Perfect for Easter and the cooling weather.

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EASTER EGG NEST CAKE

The practice of decorating eggshells is quite ancient, with decorated, engraved ostrich eggs found in Africa which are 60,000 years old. In ancient Egypt, people decorated ostrich eggs in gold and silver...These cultural relationships have carried through to present day. This recipe embraces the ancient tradition of Easter and the creative baking methods of recent times. 

PAN FRIED COD

Christians have abstained from eating meat on Good Friday for centuries and many people, religious or not, choose to eat fish on the Friday before Easter Sunday. It’s a tradition that stems back to Roman Catholic customs of old to not eat warm-blooded animals on Fridays, to acknowledge and do penance for the crucifixion.

MINESTRONE DI PASQUA

Some of the earliest origins of minestrone soup pre-date the expansion of the Latin tribes of Rome into what became the Roman Kingdom. 

HOT CROSS BUNS

The bun marks the end of Lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion.

FELLATA DI PASQUA

An antipasto plate to start is perfect to graze before the festivities begin.  This simple combination of salami, olives and eggs is a tradition that has gone on for centuries in Italy. The egg represents rebirth and the salami is for the future of the farmers.

COLOMBA DI PASQUA


This traditional Italian dove bread for Easter is made in many homes and exchanged before Easter in Italy. Colomba di Pasqua literally translates to “Easter Dove”.

GOOD FRIDAY GRILLED FISH

When chocolate eggs are taking over and the excitement at the realization that you have an extra-long weekend, some may forget that Easter is one steeped in tradition. That being avoiding meat and swapping it for fish on Good Friday.

CIAMBELLONE

(ITALIAN EASTER BREAD)

Tis recipe falls somewhere between a cake and bread on the culinary periodic table. It tastes like soft biscotti and that, of course, makes it perfect to serve with coffee or tea. It also requires no special equipment to make.

TORTA PASQUALINA

This savoury pie is an Italian Easter tradition. It takes a little time to roll out each piece of pastry thinly, and then layer them into the cake tin, but this recipe only requires six layers - some versions require many more.

TRADITIONAL EASTER AGNELLO

In Italy it is almost mandatory to have agnello or lamb as the main course for the Easter meal, and depending on the region, it can be served in various ways.

CUDDARA SICILIANA

The cuddura is a sweet cookie which may be found on every Sicilian table during Easter lunch. Originally the cookies were produced by shepherds, brought with them during their travels through the countryside and the crown shape made them easy to hang on their arms. 

LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS

This is one of my proudest creations and, I suppose, a good example of a recipe that isn't originally from Italy, but sits uncontroversially in her culinary canon. 

LAMB CUTLETS WITH MINT, CHILLI & GOLDEN POTATOES

If you put halved baby potatoes on to steam before you get started on the lamb chops, you can fairly effortlessly rely on a proper meat-and-potato supper in around 20 minutes (plus a little marinating time). .

 
 
 
 
 
 
 
 
 

 

GLUTEN FREE BREAD

A simple gluten free bread recipe for how to make gluten free bread at home! It couldn't be easier. Great for avocado toast, or a home-made sandwiches. 

 

 

FISHY MONDAY

SEAN CONNOLLY’S MUSHROOM ORGY

 

KISSES

 

SQUID WITH RICE

MOUCLADE MUSSELS IN WINE AND CREAM SAUCE

 

RATATOUILLE

FISH SOUP:

SOUPE DE POISSONS

 

FLAKY PASTRY PESTO CHICKEN

JUICY BEEF SKEWERS WITH HORSERADISH DIP

 

AMARETTI BISOCTTI

ROMANTIC RASPBERRY TART

 

CHICKEN SALAD

PORCHETTA ROLL

 

ADAM D’SYLVA’S HEIRLOOM TOMATOES AND BURRATA

ADAM D’SLYVA’S PAPRIKA SPATCHCOCK

 

JOHNNY DI FRANCESCO’S PAVLOVA ROULADE

ADAM D’SYLVA’S

BBQ KING PRAWNS 

 

SPICY APPLE FRANGELICO COCKTAIL

ADAM D’SYLVA’S

APRICOT TURKEY

 

WINTER BEEF SOUP

ARANCINI

 

BELLINI COCKTAIL

TAGLIOLINI

WITH CRAB

 

PROSECCO COCKTAIL

TUSCAN FRIES

 

MELANZANE ALLA PARMIGINA

BROAD BEAN SALAD

 

AMARETTI BISOCTTI 

Biscotti known also as cantucci, are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, crunchy, and may be dipped in a drink, traditionally Vin Santo.

BLACK TRUFFLE PIZZA WITH FONTINA CHEESE

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