Recipes

Cosciotto d'agnello al rosmarino e patate al forno (Roasted leg of lamb with rosemary and potatoes)

This is a classic Easter recipe from central Italy, where lamb is often called abbacchio. It is traditionally served on Pasqua (Easter Sunday) and Pasquetta (Little Easter), also called Lunedì dell’Angelo (Angel’s Monday).

Serves 4

Grilled lamb chops, the Roman way

Costolette d’abbacchio alla scottadito (Grilled lamb chops, the Roman way)

Though this classic Easter recipe for lamb originated in Rome, it has long since become a national favorite. The literal translation is “Roasted lamb that burns your fingers”—“scotta” means “burn”, “dito” means “finger”—which is an invitation to eat these tender, delicious lamb chops while they’re really hot … and before your cousin steals it from your plate!

Serves 4

Shell pasta with asparagus, mushrooms and fresh cream

Conchiglie con asparagi, funghi e panna

Ideal for those who love a delicate taste and … cream!  It’s easy to prepare and inexpensive. This recipe doesn’t belong to any regional cuisine in particular. It’s just a creation of a friend from Modena, an elegant town in the Emilia region.

Serves 4

Asparagus Risotto

Serves 4

Lemon Spring Vegetable Pasta

Sweet sugar snap peas and tender greeb asparagus are tossed in a lemony olive oil sauce and fresh ricotta.  This dish can be eaten hot or even made for picnic pasta salad served cold.

Serves 4

This lasagna can be prepared with many different vegetables, again following the season and your personal preferences.

Serves 4-6

Lasagne alla Bolognese

Serves 4-6

Serves: 4-6

Sweet Easter Bread - Pani Di Pasqua

Makes 3 loaves

Besciamella (Béchamel)

Besciamella is an integral part of most baked-pasta dishes (pasta al forno).  Its also used for binding together ingredients as in polpette (meatballs) and stuffings. 

Yields enough for 1 lb of dried lasagna or 1 ½ lbs of fresh homemade lasagna