Tuesday, April 20

Traditional Italian Easter food that you can prepare at home during the confinement


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Easter Monday is known as Easter monday (“Little Easter”) in Italy, but is sometimes also called Lunedì dell’Agnello or “Lamb’s Monday”, hinting at the more traditional centerpiece of the lunch table.

Romans often prepare lamb soup or cook it with egg and citrus sauce, southern Italians often put it in a stew, while elsewhere it is roasted with garlic and rosemary; each family and restaurant will have their own special recipe.

Is Tuscan-style roasted leg of lamb recipe It is a traditional and elegant dish to add to your Easter menu.

Photo: Jason Leung / Unsplash

However, recent years have seen the meat drop off the menu, coinciding with an increase in Italians opting for a vegan diet. Former Prime Minister Silvio Berlusconi “adopted” five lambs in a pro-vegetarian Easter stunt.

If you don’t eat meat, why not go for the vegetarian lamb tart? It is an elaborate dessert made in the shape of a sheep, which you can find in many bakeries.

Fish

Good Friday, a gloomy date on the Catholic calendar, was traditionally a fast day. These days some Catholic families opt for fish, usually choosing light dishes with a simple dressing.

In fact, many people celebrate Meatless Fridays throughout the Lenten period, some even maintaining the tradition throughout the year, in homage to Jesus’ self-sacrifice.

Is cod dish with tomato and olives it is perfect for Good Friday and the entire Easter weekend.

Photo: John Dryzga / Flickr

Artichokes

Stuffed, braised, or fried, enjoyed as a garnish or appetizer, artichokes are a spring staple and a common Easter meal feature.

Try this pan roasted artichokes recipe – is a winner as a starter or side dish.

Photo: Kim Daniels / Unsplash

Egg and meatball soup

Originally from Messina in Sicily, this dish is traditionally eaten on Easter Sunday and is a bit like Chinese egg soup.

The name comes from the Latin word juscellum, which simply means “soup,” and it is an easy dish to master, with meatballs and eggs prepared in a broth with herbs and cheese.

For a fluffier, souffle-like result, try this prescription It will delight the eyes and taste buds.

Photo: Italian Homemade Food from Zeppoli / Flickr

Easter cake

Don’t be fooled by the word cake: this one is tastier than sweet. It is a Ligurian staple, a kind of quiche with spinach and cheese.

Tradition dictates that there must be 33 layers of pastry, one for each year of Jesus’ life, according to the story, and three are also an important number in Christian doctrine. Possibly it is the delicacy of the preparation which means that the cake is reserved for special occasions.

This recipe it is much simpler with equally delicious results. It is recommended to serve cold with a glass of white wine. Exquisite!

Sweet blood sausage

Sanguinaccio is the Italian version of what the British call blood sausage and what Americans know as blood sausage, but unlike those savory dishes, Sweet blood sausage it is in fact a dessert made with pig’s blood and chocolate.

The dish is traditionally eaten in the run-up to Easter in much of south-central Italy, but is particularly associated with the Basilicata region, on the instep of Italy’s boot.

READ ALSO: Six of the strangest and most wonderful Italian dishes

Photo: Snekse / Flickr

The recipe combines dark chocolate with pig’s blood to make a rich, sweet and tangy cream, which can be eaten with savoiardi cookies biscuits or used as a filling for shortcrust pies.

We’re not sure this counts as a recommendation, but in the Hannibal TV series, the main character lists it as one of his favorite desserts.

For more on the history of this dessert, along with a great recipe to try, check out here.

If the idea of ​​pig blood discourages you, here’s a bloodless variation of the pudding. Don’t tell any Italian that you’ve messed with their recipes.

Easter dove

This cake is perhaps the best known culinary symbol of Easter in Italy. Called “Easter dove”, it is baked in the shape of a bird to symbolize peace and is made with candied citrus peel and almonds.

You’ll see them everywhere in stores in the run-up to Easter in Italy, but if you fancy spending the weekend of lockdown trying out your own creation, try this recipe.

Photo: Nicola / Flickr

Black easter rice

Another Sicilian specialty, this dish is prepared with black rice. However, while black risotto is usually topped with squid ink, this is a sweeter treat – the color comes from the chocolate. The black rice It is a dessert similar to rice pudding, made with milk, rice, cocoa and chocolate, while the decorations usually consist of cinnamon and sugar sprinkles.

Legend has it that the dessert was first prepared in homage to the Black Madonna of Sicily, a mysterious statue in Tindari believed to be responsible for numerous miracles.

Why not make a batch of your own chocolate rice with this simple Sicilian recipe?

Rice Thart

An alternative dessert based on rice and typical of Emilia-Romagna, this simple cake is made of rice and eggs, usually flavored with lemon or perhaps with a liqueur.

Photo: Susan Filson / Flickr

It is not exclusive to Easter and is also a popular choice during the Christmas period and other religious holidays. Centuries ago, the locals gave it to neighbors, pilgrims or people who participated in religious processions.

Unleash your inner chef and try making this Italian cake with this recipe.

Neapolitan Pastiera

This Neapolitan dessert is found in southern Italy this time of year, and its ricotta filling with orange spikes leaves it deliciously moist. The original recipe is believed to have been created by a nun who specifically chose to use ingredients that signify life.

Photo: Antonello Serino / Flickr

If you’re making your own, keep in mind that chefs generally recommend starting the process on Good Friday to allow enough time for the flavors, from orange peel and orange blossom water, to infuse before Easter Sunday.

If you’re ready to cook, give this recipe One swirl and you’re ready for a serving for breakfast on Easter Sunday morning.

READ MORE: Why is Good Friday not a holiday in Italy?

Pan di Ramerino

You will discover that each region has its own varieties of Easter bread, sweet or savory. One of the best is the Tuscan Pan di Ramerino, similar to the British hot muffin and flavored with raisins and rosemary.

Eat them on Maundy Thursday, when you can buy them from street vendors or any bakery in the region. Local priests often bless the bread.

Try this sweet Tuscan bun with this delicious recipe.

Easter eggs

If you’re worried about dispensing with more familiar conveniences, fear not: chocolate eggs have become part of the Easter tradition in Italy, often with a gift tucked in the middle.

Photo by Tiziana FABI / AFP

You’ll see elaborate displays of extravagantly wrapped eggs in store windows throughout Lent.

Think you can compete with store bought eggs? All you need is some chocolate, frosting, and your imagination. Oh and these easter egg recipe tips it might also help.

Hold out until Easter Sunday if you can.

READ MORE: The essential guide to an Italian Easter


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