Natale con i tuoi, Pasqua con chi vuoi- Spend Christmas with your family- Easter with who ever you like! Although most Italian families spend holidays meals together, Easter you are allowed to spend with friends! Easter Monday, Pasquetta is also a holiday, mostly spent celebrating with a picnic.
I am lucky this year as we are invited to friends for Easter – so I can sit back and enjoy.
I don’t know how many of you have the same problem I do- after cooking for days for large parties or feasts, I am just not hungry until after the party is over.
I have been asked by a lot of people what Italians make for a typical meal- here are some ideas:
some mine others from other people’s sites.
Start with what is in season-
Fresh fava beans- we just shell and serve with a soft fresh sheep’s milk cheese, Pecorino Toscano
Asparagus- lucky those who can just forage for the pencil-thin wild asparagus
I enjoy it lightly grilled, with toasted pine nuts and shaved parmesan cheese, topped with a drizzle of Traditional Balsamic Vinegar.
Artichokes- Stewed, fried or the tiny artichokes trimmed( example how to cut and prepare on link) and eaten raw! Sliced paper thin, soaked in water with lemon juice to prevent from turning brown, then drained and served dressed with EVO and shaved parmesan cheese.If you can find the bag of the small artichokes try the Leo’s Frittata, or the Jewish style fried artichokes that look like ancient roses!
A traditional meal will have a table full or antipasti and hard-boiled eggs are always part of the table. Taken in a basket to church with grandma’s crocheted napkin, the basket is left on the alter to be blessed- Uove Benedette– Eggs Benedict?? The first thing eaten are the eggs, my mother-in-law would make some Tuscan Deviled Eggs, simply mixing the yolks with chopped capers and some olive oil. I enjoy the recipe that Gianni at the Casa di Vino in Florence makes me for a snack with my wine. Try it for a change.
Fresh pasta??? Risotto???? Any of the fresh vegetables make a fabulous pasta sauce or risotto.
Many families make a baked pasta dish, Florentines make a light Crespelle alla Fiorentino, spinach and ricotta filled crepes, covered with a light beschamel sauce and maybe a touch of tomato sauce and covered with grated parmesan cheese and baked.
Lamb- simply roasted leg of lamb or the lamb chops grilled with the Tuscan herb mixture.
Here in Florence, the tiny lamb chops are called Scottadito, finger-burners, as you burn yourself picking up the tiny bones to eat them.
Oven-roasted new potatoes with the same Tuscan herb rub or spring peas cooked with pancetta or some twice-cooked spinach which even kids will love!
A nice spring salad- I add some fruit to lighten it up- of course the Sicilian orange salad is a favorite of mine, with or without thinly sliced fennel.
Dessert:
My favorite surprise is the large cedro in the photo. It is a large citrus fruit,called Citron,with a bumpy skin and an edible pith. It is sliced thinly and then sprinkled with sugar and left to macerate during the meal. Eating the Citron salad is like eating lemonade!
A savory version can also be made, salting it and serving with olive oil.
Italians usually buy the traditional Colombe, the yeasty Easter bread, at a local bakery or pastry shop.
Large hollow chocolate eggs have a secret surprise in them and are always fun!
I adore the Naples dessert called Pastiera– it is their cheesecake, but is enriched with boiled wheat berries and orange flower water. It is a major production if you also have to boil the wheat- a well stocked Italian deli should have the Grano already boiled in a jar or a can. Many Italian families I know in American use boiled rice instead!
Don’t forget a nice Digestivo!!! An after dinner drink to help digest!
And as if that is not enough- Pasquetta- Easter monday is also a holiday- and most people use it to head to the countryside or the beach for picnics and long walks!
Enjoy!!!