A weekly Italian menu: 7 recipes to enjoy in March
March never quite makes up its mind, and it shows in the kitchen. We no longer feel like eating as we did in January, but neither have we fully entered into the almost carefree lightness of spring. It's a month of transition, and perhaps that's why the weekly menu calls for a certain balance: dishes that remain tasty and comfortable, but with ingredients that begin to change the tone of the table.
These seven Italian recipes move right in that middle ground. They keep that generous, everyday part that makes this cuisine so grateful, but let in more greenery, more citrus and a sense of lightness that fits well with the month. Peas, asparagus, spinach, beets or lemon appear here in dishes designed to solve the week without falling into the routine.
Monday - Pasta with tuna, pistachios and lemon
Starting the week with this pasta is a pretty effective way to shake off Monday's laziness. It has something very March: that balance between a comfortable dish and a more lively and awake flavor. The canned tuna gives it depth and makes it practical, the pistachios provide that dry and tasty point that changes the bite, and the lemon lightens everything with a "rogue" note that is especially appreciated at this time of the year, when you feel like leaving a little of the heavier sauces without giving up a dish that really tastes like something.
Canned tuna, shelled pistachios, extra-virgin olive oil and lemon juice are all you need to make this creamy first course at home. It’s quick and easy: while the pasta cooks, you can prepare the pistachio cream , and in just 15 minutes you’ll have...
Tuesday - Risotto with green asparagus and parmesan cheese
There are dishes that seem to be designed exactly for this precise time of the year, and this risotto with seasonal ingredients is it. The green asparagus brings a clean vegetal flavor, with a certain firmness in the bite, which contrasts very well with the unctuous texture of the rice. The Parmesan does the rest: it rounds, binds and gives depth without taking away from the main ingredient. It has something comforting, yes, but it is not as heavy as a mid-winter risotto. It is one of those dishes that make the seasonal transition much more pleasant.
A comforting springtime recipe that’s sure to delight the whole family’s taste buds ;-) It’s super easy to make, and this time we’re sharing a new risotto recipe with green asparagus. Their lovely crunch pairs perfectly with the creamy parmesan. Give...
Wednesday - Homemade pea gnocchi
In the middle of the week, a departure from the usual is appreciated. These pea gnocchi have something cheerful, almost unexpected, starting with the color and continuing with that greener, lighter flavor, which separates them quite a bit from the usual potato gnocchi. This does not mean that they are no longer appetizing; on the contrary. They keep that tender texture one expects, but with a different, more refined and colorful sensation, ideal for this time of the year.
Made with a few simple ingredients and without eggs, these gnocchi are a lighter alternative to traditional potato gnocchi . We made them with frozen peas , so you can serve them all year round. This recipe is suitable not only for those following...
Thursday - Avocado Carbonara
In the middle of the week, we crave recipes with a more relaxed touch, something that goes a little off the beaten path without getting into a demanding cuisine. This avocado carbonara has just that effect. It's not an orthodox carbonara, of course, but it works as a creamy, gentle pasta, perfect for a change of register with a very seasonal product. The avocado creates a smooth sauce that clings well to the spaghetti and leaves a fresher and more colorful dish than usual, ideal for this change of season.
Friday - Easter cake
March is already starting to look ahead to Easter, and that's why this Easter cake finds a very natural place here. It is one of those Italian recipes that, in addition to solving a meal, have a certain idea of celebration inside. The combination of spinach, ricotta and egg encapsulates quite well the character of a complete, tasty and colorful dish, which can be served warm and shared without much ceremony. Placing it on Friday, moreover, makes sense in these weeks when many tables turn to meatless recipes, but with substance and a festive air.
What’s hidden inside this pie straight from Italy for Easter?! Follow the step-by-step instructions below to find out, with photos and a video ;-) And when it comes to serving, this Torta Pasqualina is vegetarian and can be enjoyed hot or cold :-)
Saturday - Beet and gorgonzola risotto
This beet risotto first attracts attention because of its color, which it would be absurd to pretend that it goes unnoticed, but it does not stop there. The beet brings a very particular earthy sweetness, and the gorgonzola adds a counterpoint with more character, a little sharper. A great Saturday recipe because it has a more playful, casual and fun point, so typical of the weekend.
An explosion of flavor in every bite! The deep red of beetroot , sweet and earthy, pairs perfectly with the rich creaminess and distinctive character of Gorgonzola. This contrast of flavors will delight every palate. Beetroot and Gorgonzola risotto...
Sunday - Ricotta and spinach lasagna
Sunday calls for another cadence: more calm and more shared time at lunchtime. This ricotta and spinach lasagna fits in nicely there. It has that grateful quality of baked dishes that seem to take care of the family meal all by themselves: they are prepared ahead of time, feed well, and are especially cozy freshly au gratin. The ricotta adds softness to the filling, the spinach provides the vegetable counterpoint and the mozzarella finishes off the whole with that melting finish that always appeals. In addition, it can be left to set up in advance and baked afterwards, which is always appreciated on Sundays.
What's on the menu for lunch today? Vegetarian lasagna ! But there's no question of skimping on flavor—not at all! We can assure you that you'll love the combination of ricotta and spinach . The result is extra creamy and, above all, wonderfully...
Bonus recipe - The sweet moment: Lemon Tiramisu
And since a good weekly menu should also leave room for something sweet, here is a bonus recipe that fits in at any time: lemon tiramisu. It keeps the mascarpone cream, the soft layers and the sweetness of the classic, but changes the register. The lemon gives it freshness. A dessert that can work as the closing of a special meal or simply as that whim that brightens up any weekday. It sounds like spring, and tastes a bit like it too.
Feel like revisiting tiramisu with a tangy twist that changes everything? This lemon tiramisu is fresh , light and incredibly moreish! Instead of coffee, the ladyfingers are dipped in a lemon syrup and layered with a smooth mascarpone cream spiked...
A weekly Italian menu for March
From Monday's pasta to Sunday's lasagna, including a very timely Easter cake in these weeks of March, this selection is designed so that the weekly menu does not remain in no man's land. They are Italian recipes that are still comfortable, generous and very much at home, but that now let in more greenery, more citrus and a certain sense of change. Just what this month calls for: dishes with flavor, yes, but also with a desire to move a little.
Patricia González
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