Easter Sunday 2011
As an Italian-American, And of course, Easter is a time to test our culinary prowess, challenging ourselves and then entertaining others through the offering of foods. I strive to make sure that all three perspectives are highly respected, remembered and then celebrated as I along with family and friends festively celebrate at the our large table, just across from the granite island.that often inspires these words.
- Corn meal pizza with spicy baby fish spread (Sardella) and cracked Calabrian olives
- Phyllo Dough squares filled with caramelized balsamic onions and baby arugula
- Giardiniera salad
- Mixed olives
- Spicy dried sausages from Abruzzo
- extra sharp provolone
- Lasagne con polpettine
- Lasasgne alla ricotta
- stuffed leg of lamb with vegetable and provolone filling
- warm cauliflower and sundried tomatoes salad
- cooked granny smith apples chutney
Wine, desserts and fruits
Here are a few pics and stories. Enjoy !
|corn meal pizza (unbaked)|
|corn meal pizza (baked)|
Oh, before I forget, the dough here was 2/3 cornmeal and 1/3 white bread flour. A dose of dry yeast was added for leavening.
|phyllo dough filled with caramelized balsamic onions|
We served these squared with clotted English cream and pinch of salt. Very aromatic , this tastes great even the day after.
|stuffed roasted leg of lamb (resting)|
The leg of lamb was partially butterflied and coated inside and out with a mixture of fresh and dried herbs. The filling which included a small onion, slivered garlic, yellow bell pepper,arugula leaves, was prepared in two steps. The sauteed mixture was, once slightly cooled, combined with panko bread crumbs and small cubes of sharp provolone cheese. This filling was then placed on the interior side on the lamb leg, , sealed with mini skewers for cooking, and tied with a butcher's twine as shown in the picture. The provolone cheese holds up quite nicely to baking, which occurred at around 375 F . Cooking time will vary with household and tradition. We like our meats fully cooked.
|stuffed roasted leg of lamb (carved)|
Happy Easter All!