Cooking with leftovers: 3 recipes to recycle the Easter dove

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Elia Tabuenca García
@eliatabuencagarcía

After the Easter holidays, there are the usual leftovers of doves that regularly risk ending up in the waste basket ... here are 3 recipes to reuse the dove in a tasty way!

Easter cake



After the Easter holidays, the usual leftovers of doves remain, which regularly risk ending up in the waste basket ... here 3 recipes to reuse the Easter dove in a tasty way!

Index

Colomba and ricotta balls with chopped pistachios

In a bowl, crumble 4 large slices of colomba, add 200 g of fresh ricotta, 2 tablespoons of maraschino (or alchermes) and mix until smooth. With your hands, make balls with a diameter of about 5-6 cm and roll them in the chopped pistachios, leave in the fridge for a couple of hours so that they congeal, then serve them!

Apple pie

Take a cake pan and oil it, place the slices of dove on the bottom, so as to coat the pan well and form a compact layer, then - in a bowl - beat 3 eggs with 2 tablespoons of brown sugar, add 2 glasses of milk (or soy milk), mix and pour the liquid obtained on the layer of dove slices, so as to moisten it evenly, lay many thin slices of apple on the layer (alternatively, you can also use pears), sprinkle with of brown sugar and bake for about 20 minutes at 180 degrees.



Once the apples are cooked, take them out of the oven, let them cool and serve!

READ also: Apple pie: the vegan recipe

Cups of lemon cream with orange peel

Prepare the lemon cream: add 4 egg yolks, 4 tablespoons of sugar and 3 tablespoons of flour (also wholemeal), mix well with a whisk so as not to form lumps, then add 2 glasses of cold milk, stir and put on the stove, cook for 6-8 minutes without ever boiling.

Once the cream is cooked, let it cool completely, then add the juice of half a lemon and mix.

At this point, cut the dove into slices and place each piece in an ice cream cup (or single-portion dessert), sprinkle it with fruit juice (or alternatively with lemon juice diluted with a little water) and when the cream will be cold pour 3-4 tablespoons into each cup, so as to completely cover the dove layer. Decorate the surface of the cup with some orange peel and dark chocolate, then serve!



Verdiana Amorosi

www.lacucinadiverdiana.com

READ also:

  • Easter Colomba with Mother Pasta (vegan recipe)
  • Homemade vegan colomba
  • How to recycle leftovers: the guide to stop throwing food in the garbage...
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