I'd like to do an Italian type Easter menu this year...Roast Lamb???......
- Thread starter joanie
- Start date
buonappetito
Well-known member
I have a menu for you ...
Antipasti
Fave Beans With Pecorino Cheese
OR
Stuffed Artichokes
Primi
Lemon Pasta
OR
Tortellini in Brodo
Secondi
Roasted Spring Lamb With Garlic And Herbs
OR
Sausage Stuffed Turkey Breast
Contorni
Rosemary Garlic Roasted Potatoes
Carrots in Marsala Wine
Asparagus Parmesan
Dolci
Wheat Berry Cheesecake ~ La Pastiera
OR
Ricotta Cheesecake With Mixed Berry Topping
Antipasti
Fave Beans With Pecorino Cheese
OR
Stuffed Artichokes
Primi
Lemon Pasta
OR
Tortellini in Brodo
Secondi
Roasted Spring Lamb With Garlic And Herbs
OR
Sausage Stuffed Turkey Breast
Contorni
Rosemary Garlic Roasted Potatoes
Carrots in Marsala Wine
Asparagus Parmesan
Dolci
Wheat Berry Cheesecake ~ La Pastiera
OR
Ricotta Cheesecake With Mixed Berry Topping
desertjean
Well-known member
We're doing Italian this year
We'll +/- 12 for early dinner
Bunny Pizza (appetizer)
Garlic Salad
Stuffed Turkey Breast (rolled with proscuitto & provolone)
Roasted garlic & rosemary mashed potatoes
Roasted asparagus
Ricotta cheesecake & fresh fruit
No wine, we'll have a pregnant person, a recovering alcoholic and hubby, who has to head off to work. Just lemonade, tea & water.
If the Easter Bunny would quite eating the bark off of my lemon trees, the lemonade would be from the back yard!
We'll +/- 12 for early dinner
Bunny Pizza (appetizer)
Garlic Salad
Stuffed Turkey Breast (rolled with proscuitto & provolone)
Roasted garlic & rosemary mashed potatoes
Roasted asparagus
Ricotta cheesecake & fresh fruit
No wine, we'll have a pregnant person, a recovering alcoholic and hubby, who has to head off to work. Just lemonade, tea & water.
If the Easter Bunny would quite eating the bark off of my lemon trees, the lemonade would be from the back yard!
Thank you, I'll work around this....
Antipasta
prolly an Italian sausage we get here and cheese
Butter beans in garlic and parsley oil
Have you a recipe for the tortellini?
(thinking of pasta with leek and lemon)
Deff. Lamb (but trying to find the recipe using tomato and parmesan)
Cathy Z's tats but I'll use rosemary and whole garlic cloves...good idea
cherry tomatoes cored and baked
asparagus
Hazelnut Tort, gelati from the Italian down the road.
Mmmmmm, thanks
Antipasta
prolly an Italian sausage we get here and cheese
Butter beans in garlic and parsley oil
Have you a recipe for the tortellini?
(thinking of pasta with leek and lemon)
Deff. Lamb (but trying to find the recipe using tomato and parmesan)
Cathy Z's tats but I'll use rosemary and whole garlic cloves...good idea
cherry tomatoes cored and baked
asparagus
Hazelnut Tort, gelati from the Italian down the road.
Mmmmmm, thanks
J
jadaore
Guest
Torta de Riso, my childhood fave
I think this came from Sunset mag, probably sometime in the 70's. The recipe says that it is often given to the priest who blesses the home as part of the Easter festival in Bologna.
This isn't "cake-like" in the usual sense, it's more like custardy heaven in a buttery crust. It does take some time to put together, but I think it's best at room temp, so definitely make your life easier by doing ahead.
Torta de Riso "degli Addobbi"
(Rice Cake)
In the top of a double boiler combine
3 cups milk
1/4 cup regular long grain rice
1/2 cup sugar
1/4 tsp salt
2 Tbsp butter
Place over simmering water, cover, and cook, stirring occasionally, for 2 1/4 to 2 1/2 hours or until rice is soft.
Meanwhile prepare press-in pastry;
combine 1 cup AP flour (unsifted)
2 Tbsp sugar
6 Tbsp firm butter
With your fingers, rub mixture together until butter lumps are no longer distinguishable.
Stir in 1 beaten egg yolk and continue working dough until it forms a ball that doesn't crumble. Press it in a firm even layer over bottom and sides of a 9" round cake pan with removable bottom.
Bake at 325 until golden, about 30 minutes, cool.
Chop 1/2 cup blanched almonds and place in a shallow pan. Bake in a 325 oven stirring occasionally, until golden, about 15 minutes.
When rice is tender, pour part of the hot rice mixture into 3 lightly beaten eggs, then stir all back into rice.
Stir in nuts and 1/4 tsp almond extract. Pour into crust and bake in 400 oven for about 20 minutes or until center is firm when shaken.
Remove pan sides. Serve warm or cooled.
Makes 6 servings
I think this came from Sunset mag, probably sometime in the 70's. The recipe says that it is often given to the priest who blesses the home as part of the Easter festival in Bologna.
This isn't "cake-like" in the usual sense, it's more like custardy heaven in a buttery crust. It does take some time to put together, but I think it's best at room temp, so definitely make your life easier by doing ahead.
Torta de Riso "degli Addobbi"
(Rice Cake)
In the top of a double boiler combine
3 cups milk
1/4 cup regular long grain rice
1/2 cup sugar
1/4 tsp salt
2 Tbsp butter
Place over simmering water, cover, and cook, stirring occasionally, for 2 1/4 to 2 1/2 hours or until rice is soft.
Meanwhile prepare press-in pastry;
combine 1 cup AP flour (unsifted)
2 Tbsp sugar
6 Tbsp firm butter
With your fingers, rub mixture together until butter lumps are no longer distinguishable.
Stir in 1 beaten egg yolk and continue working dough until it forms a ball that doesn't crumble. Press it in a firm even layer over bottom and sides of a 9" round cake pan with removable bottom.
Bake at 325 until golden, about 30 minutes, cool.
Chop 1/2 cup blanched almonds and place in a shallow pan. Bake in a 325 oven stirring occasionally, until golden, about 15 minutes.
When rice is tender, pour part of the hot rice mixture into 3 lightly beaten eggs, then stir all back into rice.
Stir in nuts and 1/4 tsp almond extract. Pour into crust and bake in 400 oven for about 20 minutes or until center is firm when shaken.
Remove pan sides. Serve warm or cooled.
Makes 6 servings
J
jadaore
Guest
Thank you, it's so good to be here! NT
Here it is Joanie...REC: Roast Boned Leg of Lamb Abruzzi-Style
Hope this is what you're looking for!
Roast Boned Leg of Lamb Abruzzi-Style
(Cosciotto d’Agnello Arrostito all’Abruzzese)
from Marcella Cucina by Marcella Hazan
5 cloves garlic, peeled & cut into thin wedges
4½ - 5 lb leg of lamb, boned & butterflied
salt
black pepper, freshly ground
3 T extra virgin olive oil
½ c Romano cheese, grated
2 lb potatoes, peeled & cut into 1” dice
5-6 sprigs fresh rosemary (or 2 tsp dry leaves, chopped)
Preheat oven to 500°F.
With a knife, make small, deep cuts all over the leg and insert the garlic slivers. Sprinkle with salt and generous grindings of pepper.
Put the meat into a baking pan large enough to accomodate the potatoes and the leg lying flat. Brush meat, on all sides, with the olive oil. Rub the grated cheese over the lamb, coating all sides, patting it down firmly with your hands. Surround leg with the diced potatoes, topping both with the rosemary twigs or chopped dry rosemary.
Place pan in the upper middle portion of the preheated oven. After 20 minutes, sprinkle potatoes with salt and pepper. Turn them and the meat over and return the pan to the oven for another 20 minutes.
Transfer all to a warm platter and serve at once.
Marcella’s Note: “Lamb, when cooked Abruzzi-style is tender and juicy but done medium-well. If you prefer to have it rarer, put the pan in the oven with just the potatoes and the rosemary, roast them for 15 minutes, sprinkle with salt and pepper, turn them over, make room for the lamb in the centre, and return the pan to the oven. After 15 minutes, turn the meat over on its other side and continue cooking for another 10 minutes, or to taste. Make a small cut in the thickest part of the leg to see whether it is done to suit you or needs to be cooked slightly longer.”
Hope this is what you're looking for!
Roast Boned Leg of Lamb Abruzzi-Style
(Cosciotto d’Agnello Arrostito all’Abruzzese)
from Marcella Cucina by Marcella Hazan
5 cloves garlic, peeled & cut into thin wedges
4½ - 5 lb leg of lamb, boned & butterflied
salt
black pepper, freshly ground
3 T extra virgin olive oil
½ c Romano cheese, grated
2 lb potatoes, peeled & cut into 1” dice
5-6 sprigs fresh rosemary (or 2 tsp dry leaves, chopped)
Preheat oven to 500°F.
With a knife, make small, deep cuts all over the leg and insert the garlic slivers. Sprinkle with salt and generous grindings of pepper.
Put the meat into a baking pan large enough to accomodate the potatoes and the leg lying flat. Brush meat, on all sides, with the olive oil. Rub the grated cheese over the lamb, coating all sides, patting it down firmly with your hands. Surround leg with the diced potatoes, topping both with the rosemary twigs or chopped dry rosemary.
Place pan in the upper middle portion of the preheated oven. After 20 minutes, sprinkle potatoes with salt and pepper. Turn them and the meat over and return the pan to the oven for another 20 minutes.
Transfer all to a warm platter and serve at once.
Marcella’s Note: “Lamb, when cooked Abruzzi-style is tender and juicy but done medium-well. If you prefer to have it rarer, put the pan in the oven with just the potatoes and the rosemary, roast them for 15 minutes, sprinkle with salt and pepper, turn them over, make room for the lamb in the centre, and return the pan to the oven. After 15 minutes, turn the meat over on its other side and continue cooking for another 10 minutes, or to taste. Make a small cut in the thickest part of the leg to see whether it is done to suit you or needs to be cooked slightly longer.”
desertjean
Well-known member
Garlic Salad
This is a recipe we've fixed many times over the years. Friends have tweaked it using roasted garlic or tossing feta cheese instead of parmesan.
Garlic Salad
Serves: 4
3 Cloves Garlic (or more...to taste)
1/2 Teaspoon Salt
1/4 Cup Lemon Juice
2/3 Cup Vegetable Oil
1 Tomato (chopped)
1 Head Romaine Lettuce (torn into bite size pieces)
1/4 Cup Freshly Grated Parmesan Cheese (the good stuff)
Mash garlic into a large container. Sprinkle with salt, lemon juice, oil & tomatoes. Chill at least 3 hours.
Toss with Romaine & Parmesan, let sit 10 minutes.
This is a recipe we've fixed many times over the years. Friends have tweaked it using roasted garlic or tossing feta cheese instead of parmesan.
Garlic Salad
Serves: 4
3 Cloves Garlic (or more...to taste)
1/2 Teaspoon Salt
1/4 Cup Lemon Juice
2/3 Cup Vegetable Oil
1 Tomato (chopped)
1 Head Romaine Lettuce (torn into bite size pieces)
1/4 Cup Freshly Grated Parmesan Cheese (the good stuff)
Mash garlic into a large container. Sprinkle with salt, lemon juice, oil & tomatoes. Chill at least 3 hours.
Toss with Romaine & Parmesan, let sit 10 minutes.
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