Once the Easter holidays are over, there are still the usual leftovers of Colomba that promptly end up in the waste bin… here are 3 recipes to reuse the Easter Colomba in a tasty way!
Colomba and ricotta balls with chopped pistachios
In a bowl, crumble 4 nice large slices of colomba, add 200 g of fresh ricotta, 2 tablespoons of maraschino (or alchermes) and mix until you obtain a homogeneous mixture. With your hands, make balls with a diameter of about 5-6 cm and roll them in chopped pistachios, leave in the fridge for a couple of hours so that they solidify, then serve them!
Apple pie
Take a cake pan and oil it, place the dove slices on the bottom, so as to cover 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 onto the layer of dove slices, so as to moisten it evenly, place many thin slices of apple (in alternatively, you can also use pears), sprinkle with 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!
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 slowly add 2 glasses of cold milk, mix and put on the heat, cook for 6-8 minutes without ever reaching the boil.
Once the cream is cooked, let it cool completely, then add the juice of half a lemon and mix.
At this point, cut the colomba into slices and place each piece in an ice cream cup (or single-portion dessert), moisten it with fruit juice (or alternatively with lemon juice diluted with a little water) and when the cream is cold, pour 3-4 spoons into each cup, so as to completely cover the layer of colomba. Decorate the surface of the cup with orange peel and dark chocolate, then serve!
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