Easter Sunday in an Italian home is a joyous occasion spent with family and friends. Typical of Italian cuisine, most holiday tables are planned around seasonal favorites, and springtime is a wonderful season for doing just that. Artichokes, fava beans, baby peas, and asparagus fill the market stands across the country. Lamb, or kid is often the meat of choice and is cooked in many ways, particularly by roasting as seen in my recipe below. For dessert, a number of regional specialties are offered, including many that are rich in eggs and cheese. I have included a number of traditional recipes for you to choose from for your Easter dinner this year, and you can follow the menu as written, or simply use one or two of the suggested recipes. I have offered a number of options in the event you find it difficult to find some of the more traditional ingredients, or if like some you are not overly fond of lamb. Enjoy!
Deborah Mele 2012