Tag Archives: spring

Tortino con gli Asparagi – Asparagus Flan

Ingredients:

  • 1 LB  Asparagus (fresh)
  • 2  Eggs
  • .5 C   Milk (whole or 2% – use high quality milk as it is a key ingredient)
  • 2 TB  Lucini Organic Stravvechio Parmigiano Reggiano
  • 2 TB  Lucini Extra Virgin Olive Oil (plus enough to oil your small pan)
  • Salt (to taste)
  • Nutmeg (just a pinch)
  • Breadcrumbs to line the pan

Preparation:

Wash the asparagus spears and trim away the fibrous white section at the bottom with a peeler, then boil in lightly salted water for about 10 minutes, or until they soften but retain some crispness. Remove them to a plate, and, as soon as they’re cool enough to handle cut them into inch-long lengths, setting the tips aside.

Preheat your oven to 375.  Liberally oil a small pan and then coat the insides with the breadcrumbs.

Beat the milk, eggs, nutmeg, oil and grated cheese in a bowl. Pour the mixture into the pan and add the asparagus stalks (they’ll float).  Bake the mixture for about 10 minutes, then add the tips, sprinkling them over the top, and bake for another 20 minutes, or until it has firmed up throughout.  Cool in the pan and then serve warm.

Easter: Sicily’s Holiday

Easter in Sicily is like no other holiday: pageants, processions, historic icons, age-old societies, and food food food!

Torta Pasqualina

Torta Pasqualina

In a country that relishes its traditions and bountiful harvests, Sicilian tables feature a combination of seasonal and symbolic ingredients that welcome in spring as much as celebrate Easter.

Farfalle Saporite con Asparagi

Farfalle Saporite con Asparagi

Tender green vegetables play an important role whether they appear in delicate savory tarts as starters or in the form of sauces or stuffing for first courses. The most classic tart is the Torta Pasqualina, layers of puff pastry covering a ricotta and artichoke mixture with the added surprise of whole eggs baked into the filling. Asparagus – both cultivated and wild – is a favorite in pasta as well as a side dish.

The main course will almost inevitably be lamb, at its most tender and succulent at this time of year.

Agnello Arrosto

Agnello Arrosto

Whether it’s the traditional arrosto di agnello (roast leg of lamb marinated in white wine and roasted with rosemary, garlic and extra virgin olive oil), or the impressive corona di carré d’agnello (rack of lamb shaped into a guard of honor),

Corona di Carre' d'agnello

Corona di Carre' d'agnello

or a mouthwatering casserole with artichokes, lamb provides a delicious highpoint for an extremely important holiday.

Colomba

Colomba

For dessert you’ll find an assortment of mignon dolce (bite-sized pastries) and Colomba, a delicate dove-shaped sweet cake that originally came from Lombardy. This yeast dough-based dessert is filled with fragrant candied fruit and topped with a crunchy topping of almonds and sugar.

Uova di Pasqua

Uova di Pasqua

And please don’t forget the chocolate Easter eggs!