Local products25 March 2018

Recipe of the week: Easter Cavagnetti of the Ligurian tradition

Near Easter, we have decided to bring something typical Ligurian on the table for the occasion. In Liguria, it is traditional to make cavagnetti or small baskets of sweet dough containing a hard egg, very often colored.

Credits hotelgardenalbissola.it

Credits hotelgardenalbissola.it

Historically, it was the gift that friends exchanged on Easter morning.
Ingredients:

  • 450 g flour, 
  • 300 g butter, 
  • 150 g sugar, 
  • 1 egg, 
  • the grated peel of a lemon, 
  • a little bag of baking powder, 
  • 6 hard-boiled eggs with shell, 
  • milk, if necessary. 

Preparation:

  1. Put the flour and baking powder in a bowl; then add the soft butter in small pieces, the sugar, the egg and the grated lemon rind and knead everything to get a homogeneous mixture. If it is too hard, you can add a few tablespoons of milk at room temperature. 
  2. Pull the dough to a thickness of about 2 cm and get six doughnuts. Place a hard-boiled egg in the center of each little ring shaped cake and form strips with the rest of the dough to place over the eggs to create the design of a basket.
  3. Place the cavagnetti well spread on a greased baking sheet and bake in a preheated oven at 160 ° C for about 20 minutes. 
  4. At the end of the cooking process, remove the cavagnetti from the oven and sprinkle with granulated sugar or colored sugar dragees. 
  5. If you want to color the hard-boiled eggs, add a few drops of food coloring to the cooking water.

Judit Neuberger

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