Italian Recipes For Dummies. Amy RioloЧитать онлайн книгу.
6 Chapter 13 Chapter 10
On Easter, egg-based dishes such as Frittate and sweets as well as breads and savory pies made with eggs are traditional (see Table 4-11). Fresh spring vegetables such as artichokes, asparagus, fava beans, carrots, and baby vegetables are all featured. In Calabria, my family makes Cozzupe di Pasqua/Calabrian Easter Bread to eat at breakfast on Easter morning and to distribute, while the more well-known Colomba/Traditional Easter Dove Bread is eaten throughout the country and enjoyed internationally. The Pastiera/Neapolitan Easter Pie is a must in the Campania region, while others make Zuccotto/Florentine Cream-Filled Dome Cake and Sicilians make Cassata Siciliana/Sicilian Ricotta-Filled Cassata Cake for dessert. See Chapters 18 and 19 for more information on these sweet treats.
TABLE 4-11: Easter Menu
| Course | Recipe | Location |
|---|---|---|
| Antipasto | Frittata di carciofi, asparagi, e cipolle caramellate/Artichoke, Asparagus, and Caramelized Onion Frittata | (An adaptation of Frittata di verdure/Mixed Vegetable Frittata in Chapter 12.) |
| Primo | Ravioli Capresi/Capri-Style Ravioli | Chapter 10 |
| Secondo | Capretto al forno/Roasted Kid OR Agnello al forno/Roasted Lamb OR Polpette d’agnello/Lamb Meatballs | Chapter 13 |
| Contorno | Asparagi grigliati con balsamico bianco e parmigiano/Chargrilled Asparagus with White Balsamic and Parmesan | Chapter 14 |
| Insalata | Insalata Siciliana con le patate/Sicilian Salad with Potatoes | Chapter 15 |
| Frutta | Vassoio di formaggi/Cheese Platter Fragole in aceto balsamico/Strawberries in Balsamic Vinegar | Chapter 17 |
| Dolce | Pastiera Napoletana/Neapolitan Easter Pie OR Zuccotto/Florentine Cream-Filled Dome Cake OR Cassata Siciliana/Sicilian Ricotta-Filled Cassata Cake | Chapter 19 Chapter 18 Chapter 18 |
| Caffé | Caffé/Classic Espresso | Chapter 16 |
Ferragosto and summer special occasion menus
August 15 is known as Ferragosto in Italy. This national holiday dates back to Roman times (18 C.E.) when the Emperor Ottaviano Augusto celebrated the harvests and the end of the main agricultural crop season. Everyone was granted a holiday, which they celebrated with vacations, food, and merrymaking.
Today, that spirit is still deeply embedded into the Italian culture and even the most diligent workers manage to escape. Vacations, family meals, and picnics are the top priority of most Italians today, and the pranzo or lunch of the Ferragosto is highly anticipated. There are no set menus for Ferragosto, or for other summer special occasions, so you can freely choose recipes and dishes that inspire you most. Table 4-12 features one of my favorite menus.