Easter roasts: 15 simple and delicious recipes to make

I’roast beef with herbs it’s a second dish classic, simple but very effective, made with beef enriched with ground Mediterranean herbs which will make it very fragrant. A traditional recipe, ideal for an important dinner, for holiday table or even for Sunday: its preparation is much more easy to do that it seems.

There Rose of Parma it’s a second dish belonging to the Emilian gastronomic tradition, prepared – as its name suggests – with the emblematic products of the region: Parma ham, Parmesan cheese and Lambrusco. In this recipe the veal fillet, opened like a book, is stuffed with the typical salami and cheese, wrapped with kitchen twine, then cooked in a pot with wine; when sliced, the roast will take on a rose-like appearance, lighter on the sides and darker in the center.

I’cream roast it’s a second flat very simple to be implemented, but of certain effect. It is an original and very tasty variant of the classic roast: the meat is wrapped in slices of bacon, which will release the fat and their exceptional flavor during cooking, then cooked with a rich cream-based vinaigrette. The end result will be a fluffy textured dish and with an enveloping and velvety taste. The particularity of the recipe lies in the mixture of the meat with a drop of white wine vinegar, to give it a pleasantly tart note. Discover how to make a cream roast by following our step-by-step recipe and serve it as rich and refined second course on the occasion of sunday lunch, in a Celebration day or for a special occasion.

I’stuffed roast veal it’s a second course typical of Italian cuisine, a richer version of the classic roast veal usually prepared during the holidays, for Christmas, but also for Sunday lunch with the family or for dinner with friends. It is a dish suitable for all seasons, excellent both hot and cold and perfect to accompany tasty baked potatoes.

Bread-crusted roast veal is the main dish on Sundays or holidays, such as Easter, and is cooked differently from beef. It is not cooked rare but, on the contrary, it must be cooked evenly. If it’s done in crust, the roast can be made with puff pastry, bread or salt. The procedure is the same. In addition, veal is not the only piece with which you can make a roast in a crust, but you can also do it with beef, even in cuts, or fillets.

He roast beef it is a classic preparation typical of English cuisine. A second course based on a tender and juicy sirloin of beef, traditionally served with salsa sauce. Perfect for a family Sunday lunch, served with baked potatoes, various vegetable side dishes and the ubiquitous Yorkshire pudding, it is now so famous that it is a protagonist on Italian tables, especially during Christmas and Easter holidays.

I’oven roasted pork it’s a second course of meat, a great classic of Italian cuisine perfect for Sunday lunch and festive occasions. Prepared with the Pork Loin, this roast is tender and juicy because it is cooked twice: first it is browned in a pot to seal in the juices, then it finishes cooking in the oven, for a long time and at low temperature. The result is soft, moist and juicy meat, accompanied by its cooking liquid made from shallots and Marsala.

I’roast pork it’s a perfect second oven dish for special occasions or alternative family Sundays. The pork loin is wrapped in the rind and flavored with rosemary then cooked slowly in the oven: of course you need a little patience but the result is really worth it! Are you expecting your friends for dinner and you have no ideas on hand? The Porchetta pork roast is for you, perhaps with a good side dish of potatoes and a glass of red wine!

I’bread crust roast pork it’s a second course Succulent and very effective, the ideal dish for a family lunch or for a special occasion. The pork tenderloin will be wrapped in slices of bacon and cooked in a tasty bread crust. The end result will be a tender inside roast with a crispy, bacon flavored crust. Once ready, the roast will be sliced ​​and served with the accompaniment of your choice. But here are all the steps to prepare it.

I’pineapple roast it’s a second amazing and very tasty meat. For this recipe, the Pork Loin, cut obtained from the loin muscle which, tender and with the right amount of fat, will ensure an impeccable result. THE exotic combination Between meat and fruit, sublimated by a butter coloring and braising in white wine vinegar, it will give the preparation truly irresistible taste nuances. A simple and refined idea, to be accompanied by an accompaniment of sweet and sour peppers and with the cooking juices of the meat as an accompaniment, perfect to serve during the Sunday lunch or on the occasion of Special dinner. Find out how to prepare it step by step and without making mistakes.

I’dead roast it’s a second course of tasty and succulent meat, perfect for a Sunday lunch with the family or for festive occasions. Easy to make and guaranteed success, it will allow you to bring to the table a light and very inviting roast, to accompany baked potatoes or your favorite vegetable side dish. It is said to be “dead” for slow cooking ea very low heatand for the slightly brown color that the dish takes on after cooking.

I’roast turkey it’s a second course tasty and succulent, a great classic for Sunday lunch and festive occasions. In our preparation, we used the turkey breast, which, flavored and massaged with aromatic herbs, salt and pepper, is then browned in the pan with a drizzle of oil and a knob of butter, then cooked with the addition of white wine.

I’chicken roast is a recipe that allows you to eat meat such as Chicken breast in a more special way: an original and inviting dish that will appeal to young and old alike. Light and nutritious, it has been filled with a delicious filling, which makes it very moist and tasty. It’s perfect like second dishif it is accompanied by a side dish: in the recipe we have opted for a delicious mashed potatoes, but you can also decide to serve it with vegetables cooked in the pan or in the oven. You can also prepare two e freeze it already in slices to have the ideal portion ready to take to the office or a dish to make when you have little time to cook.