Uova alla Monachina (Italian Neapolitan Stuffed, Breaded and Fried Eggs) Uova alla Monachina are hard boiled eggs emptied of their yolks and rebuilt with a richer filling of sieved yolk, cold thick béchamel, Parmigiano Reggiano and nutmeg. They are breaded twice and fried to a deep gold. Cut open at the table, they give a brittle crust, a thin ring of white and a warm, smooth centre. Serves 4 as an antipasto. Prep: 35 minutes. Chill: 4 hours for the béchamel, 1 hour for the e

Italian Venetian Easter Sweet Bread: Fugassa Veneta is a complete professional recipe for a tall citrus scented Venetian enriched bread, with wine pairing.

This recipe is built around very ripe banana, browned butter and ribbons of chocolate hazelnut spread, keeping the loaf moist with distinct Nutella swirls.