PANE DI PASQUA
Pane di Pasqua with its colorful eggs is Italy’s signature version of the holiday staple. It is a classic dish of slightly sweet, braided bread baskets with brightly-colored eggs woven in. It is a beautiful colorful addition to any Easter brunch table, and is quite delicious to eat..
Cannoli originated on the island of Sicily and are today a staple of Sicilian cuisine. Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling of ricotta
EASTER EGG NEST CAKE
The practice of decorating eggshells is quite ancient, with decorated, engraved ostrich eggs found in Africa which are 60,000 years old. In ancient Egypt, people decorated ostrich eggs in gold and silver...These cultural relationships have carried through to present day. This recipe embraces the ancient tradition of Easter and the creative baking methods of recent times.
PAN FRIED COD
Christians have abstained from eating meat on Good Friday for centuries and many people, religious or not, choose to eat fish on the Friday before Easter Sunday. It’s a tradition that stems back to Roman Catholic customs of old to not eat warm-blooded animals on Fridays, to acknowledge and do penance for the crucifixion.
FELLATA DI PASQUA
An antipasto plate to start is perfect to graze before the festivities begin. This simple combination of salami, olives and eggs is a tradition that has gone on for centuries in Italy. The egg represents rebirth and the salami is for the future of the farmers.
GOOD FRIDAY GRILLED FISH
When chocolate eggs are taking over and the excitement at the realization that you have an extra-long weekend, some may forget that Easter is one steeped in tradition. That being avoiding meat and swapping it for fish on Good Friday.
(ITALIAN EASTER BREAD)
Tis recipe falls somewhere between a cake and bread on the culinary periodic table. It tastes like soft biscotti and that, of course, makes it perfect to serve with coffee or tea. It also requires no special equipment to make.
This savoury pie is an Italian Easter tradition. It takes a little time to roll out each piece of pastry thinly, and then layer them into the cake tin, but this recipe only requires six layers - some versions require many more.
The cuddura is a sweet cookie which may be found on every Sicilian table during Easter lunch. Originally the cookies were produced by shepherds, brought with them during their travels through the countryside and the crown shape made them easy to hang on their arms.
LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS
This is one of my proudest creations and, I suppose, a good example of a recipe that isn't originally from Italy, but sits uncontroversially in her culinary canon.
LAMB CUTLETS WITH MINT, CHILLI & GOLDEN POTATOES
If you put halved baby potatoes on to steam before you get started on the lamb chops, you can fairly effortlessly rely on a proper meat-and-potato supper in around 20 minutes (plus a little marinating time). .
Biscotti known also as cantucci, are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, crunchy, and may be dipped in a drink, traditionally Vin Santo.