Nice and tasty Easter appetizer? The bread bunny with vegetables in sauce, quick and easy – Gordon Ramsay’s version

Easter bunny centerpiece

Easter bunny centerpiece

If you are looking the perfect appetizer for the Easter holidays you are in the right place. Today we will see the recipe for the bread bunny with vegetables in sauce, beautiful and delicious. Imagine what impression it will make on your table, the surprise of the guests and above all the amazement of the children. We are sure that cooked in this way, they will also eat the vegetables used as a filling. The sauce is also truly delicious. We’ll see the recipe Natalia Cattelani led to La prova del cuoco some time ago. In turn, the cook took inspiration from an American site, but she changed it by making the bunny entirely Italian.

Bread bunny appetizer with vegetables in sauce


  • flour 0 800 g
  • water 250 ml
  • fresh brewer’s yeast 1 cube
  • milk 200 ml
  • butter 40 g
  • sugar 2 tbsp
  • salt 3 teaspoons
  • eggs 1
  • pitted black olives 2
  • blanched almonds 2
  • mayonnaise 1 cup
  • mustard 1 tbsp
  • 1 pinch dehydrated garlic
  • anchovy paste soup 1 tbsp
  • chopped parsley soup 1 tbsp
  • chopped green olive soup 3 tbsp
  • chopped gherkin soup 3 tbsp
  • pickled onion soup 1 tbsp
  • carrots 3
  • fennel 1
  • salad tomatoes 2
  • small white cauliflower 1
  • salad 100 g
  • 3 leaves cappuccino lettuce


The first thing to do is to prepare the bunny bread appetizer with vegetables in sauce it’s the dough. In a bowl, combine them ingredients: flour, water, brewer’s yeast, sugar, butter, milk, salt. Mix everything until you obtain a homogeneous mixture. Let it rise until doubled. Once ready, divide it in half. With the first part you obtain the belly and the face of the rabbit. Instead, divide the other half into two parts: with one you will make the legs, with the other ears, cheeks and nose. Cut the black olive in half to make the eyes.

The almonds will instead be used for the big teeth, but you have to add them when it is cooked. Brush with the beaten egg and let rest for another 15 minutes. Cook at 180 degrees for 30 minutes. With a knife, hollow out the belly of the rabbit and cover it with the salad leaves. In the center add the sauce you obtained by mixing mayonnaise with all soups. Place the salad on a serving plate accompanied by the other vegetables, then place the rabbit on top. Yours Easter appetizer it’s ready. Enjoy your meal.

Mini Easter eggs (Easy and quick recipe!) – Gordon Ramsay’s version

mini pasqualine recipe - Recipe by Tavolartegusto

The Mini Easters they are gods rustic tarts perfect for the appetizer Easter! Self you don’t have time to make the classic Easter cake or you simply want each diner to have their own single portion these Mini Easter cakes I am the solution! You will need one muffin moldsome pasta brisé to make the shell, chard And ricotta as a filling and 1 egg to add to the center. The latter after cooking, will be clearly visible when cut just like a good luck surprise! They are not super tasty?

mini pasqualine recipe - Recipe by Tavolartegusto

By now you know how much you love making mini versions, a few years ago I prepared Mini casatielli, inspired by the great Easter rustic! Today I thought I’d transform the most beloved Easter savory cake into a small format! No sooner said than done. Believe me I am very fast! If you want the filling you can also prepare it the day before and They assemble in exactly 10 minutes! For the central egg you can use the classic one, or quail eggs smaller. To you the choice! The result will be equally special! Easter cakes are ideal for enjoy cold, when all the flavors are perfectly arranged. You can present them as an appetizer, Easter aperitif spring buffet together with other rustic ones that you can pick them up with your fingers like the savory puff pastry Colomba and the choreographic savory Danube! Being very practical to transportyou can also bring them for the picnic Easter Monday. The wonderful figure is guaranteed!

Discover also:

Neapolitan Pastierine (the mignon version of the most loved Easter dessert)

Mini Pasqualine recipe


Preparation Cooking Total
45 minutes 15 minutes 55 minutes

Cost Kitchen Calories
Bass Italian 322 Kcal

There are AFFILIATE LINKS in the recipe


Quantity for 6 pieces

    • 2 rolls of shortcrust pastry you can buy or make at home
    • 600 kg of cleaned chard or spinach
    • 200 g of cow’s milk ricotta
    • 3 tablespoons parmesan
    • 1 small fresh spring onion
    • 1 teaspoon of oil
    • fresh marjoram or dried marjoram
    • 1 egg + 6 eggs (classic or quail for the filling)
    • salt



How to make single-portion Easter cakes

First of all remember that if you want to achieve 1 unique cakefollow the recipe for the classic Easter cake.

Then place the finely chopped spring onion with 1 tablespoon of oil in a rather large pan and fry for a few seconds.

Then add the cleaned chard or spinach and the chopped marjoram.

Turn and add a few tablespoons of water, lower the heat and leave to simmer in the pan. When the beets are soft, remove the lid and let the water dry!

This step is essential to have a soft filling that does not leak water

Finally let it cool completely.

When the beets are cold, add the perfectly drained ricotta, the parmesan, salt, the egg and mix with a fork until you obtain a creamy filling:

filling for mini pasqualine - Recipe by Tavolartegusto

At this point, lightly oil the aluminum molds like these, which, as you can see, fit perfectly into the muffin pan:

Easter cakes in muffin molds - Recipe by Tavolartegusto

Divide each roll of rectangular pastry brise into 6 pieces (total 12 pieces) and line each cake with a piece, don’t worry if it seems crooked or short, you will create the edge with the closure!

Finally add 1 and a half tablespoons of filling in each piece, finally very delicately add 1 raw egg to the center of each mini Easter egg.

Then place the other edge of dough on each cake and close the edge.

how to make mini pasqualine - Recipe by Tavolartegusto

Finally, if you want to brush with an egg yolk, but it is optional, cook in a preheated static oven at 200° for the first 10 minutes, then lower to 180° and continue cooking for another 5 – 6 minutes.

They must be golden. Wait for them to cool before cutting!

Here are yours ready Mini Easters

mini pasqualine - Recipe by Tavolartegusto


They keep perfectly at room temperature for 3 days.

If you love this type of preparation, also look at my collection of Appetizers

Spring picnic: easy and tasty recipes – Gordon Ramsay’s version

Spring picnic: easy and tasty recipes

Spring has finally arrived and with it the desire to spend time outdoors, perhaps with a delicious picnic in the company of friends and family. But what to prepare for a spring picnic that is not only tasty but also easy to transport and consume? In this article we will explore some simple and delicious recipes that will make your picnic a culinary success.

Spring quinoa salad

Quinoa is a versatile and nutritious ingredient that lends itself perfectly to being transformed into a fresh and light salad, ideal for an outdoor picnic. To make a spring quinoa salad, cook the quinoa according to the package instructions and let it cool. Then add cherry tomatoes cut in half, diced cucumbers, crumbled feta and black olives. Season with extra virgin olive oil, lemon juice, salt and pepper. Mix well and store in an airtight container until picnic time.


  • Quinoa
  • Cherry tomatoes
  • Cucumbers
  • Feta
  • Black olives
  • Extra virgin olive oil
  • Lemon
  • Salt and pepper

Spring wraps

Wraps are a versatile and practical option for a picnic, as they can be prepared in advance and are easy to transport. For spring wraps, fill flour tortillas with mixed greens, cherry tomatoes, sliced ​​avocado, grilled chicken breast and fresh cheese. Roll the wraps well and cut them in half to make them easier to consume during the picnic. You can accompany the wraps with a yogurt sauce and fresh herbs for an extra touch of freshness.


  • Flour tortillas
  • Mixed salad
  • Cherry tomatoes
  • Avocado
  • Chicken breast
  • Fresh cheese
  • Yogurt
  • Fresh herbs

A spring picnic can be a perfect opportunity to enjoy the beautiful weather and share delicious dishes with loved ones. With these easy and tasty recipes, you will be ready to organize an unforgettable picnic, full of good food and conviviality. Enjoy your meal!

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