Easter Monday in Italy

Easter Monday, also known as La Pasquetta in Italy is a very big part of the Italian Easter celebration. The day is celebrated by visiting friends, going on picnics or taking a short one-day holiday out of the city. It is a festive but also a rather meaningful day because this day commemorates the day, as mentioned in the bible, the risen Savior, Jesus, met with his disciples to fulfill His prophecy. Many will celebrate by going to Mass to start the day, but the latter part will be devoted to family, friends, food, and fun.

A typical Italian dinner will usually include lamb as it symbolizes sacrifice, and this symbolism runs ages deep or grilled meats. And if possible, the meal should take place fuori porta, or outside in the country. In Tuscany where my Father was born and where I still have relatives in the splendid little hamlet, Montefollonico, they might enjoy the lamb alla cacciatori along with a pasta, (I would surely vote for Pici), boiled eggs, Pastiera or Pizza Rustica followed by Colomba enjoyed with a glass of their homemade Vin Santo. My family is blessed to have a special bottle, homemade and straight from Montefollonico, gifted by my cousin Andrea, the prize winner Vin Santo maker. Chocolate eggs are a big tradition and are generally given to the little ones. After dinner, the little ones might be offered a treat with a walk to the local gelateria for their favorite scoop. But then on Tuesday, for most of Italy it is business as usual.

However you spend the day, Buona Pasquetta!

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CALZONE di PASQUA

Easter Pie but delicious any time of the year!

1 9-INCH PIE DOUBLE CRUST DOUGH –

  or use your favorite pie dough recipe,

PREHEAT OVEN TO 375º

1LB RICOTTA – whole milk, well drained

2 – 3 TBS GRATED CHEESE – your favorite

2 EGGS

2 THICK SLICES SALAMI – diced

2 SLICES BOILED HAM – diced

2 SLICES CAPACOLLO – diced

2 SLICES FRESH MOZZARELLA -diced

1 ITALIAN SAUSAGE LINK – skin removed, cooked

1 EGG – hard boiled, chopped

FRESHLY GROUND BLACK PEPPER – to taste

1 SPRINKLE OF NUTMEG – to taste

Drain the ricotta well and beat in the cheese and nutmeg until smooth. Add eggs, one at a time and when all combined well add in black pepper. Remove pie dough from fridge and pour into it all the ingredients. Add top crust (or strips if you prefer) and bake in preheated oven for 45-60 minutes. Watch carefully at the 45-minute mark.

NOTE: at times, for variety, fresh o spinach had been added.

BUON MANGAITA!

ARANCINI RICE CASSEROLE

An easy to make casserole with the great taste

of Sicilian Rice Balls when I don’t have time to make

traditional Arancini.

1 lb Ground Beef
3 C. Arborio Rice
2 Eggs – beaten
1 Tbsp. Olive Oil
3 C. Tomato Sauce – or more as needed
1 C. Peas – frozen, allow to defrost just enough to spread
1 1/2 C. Fresh Mozzarella – shreddedd
1/4 C. Pecorino Romano Cheese – freshly grated
1 Tbsp. Onion – minced
Salt – to taste
Pinch of Ground Cinnamon – optional
1 tsp. Garlic Powder – or to taste
Freshly Ground Black Pepper – to taste

PREHEAT OVEN TO 400º

Coat bottom and sides of a 9 X 13-inch baking pan with cooking spray or grease.

Cook rice according to package directions and set aside to cool.

Heat olive oil in a skillet over medium-high heat. Add ground beef and sauté while breaking up the meat for a few minutes.  Add the minced onion, garlic powder, salt and pepper and mix until well combined. Stir in the peas, trying not to mash them. Add 1 cup of sauce and stir in with the cinnamon, if using, while cooking until the meat is totally cooked.  Remove the pan from the heat.

In a large mixing bowl, combine rice with 2 eggs that have been lightly beaten, half of the freshly grated cheese and 2 cups of sauce. Pour half of the mixture into the greased baking dish carefully spreading the rice out to all the edges. Add the meat mixture on top of the rice spreading out evenly to all the edges. Bake for 20 minutes.

Remove from oven and sprinkle with the remaining grated cheese and the shredded mozzarella. Return to oven and bake for an additional 10 – 15 minutes or until the cheese starts to turn golden brown.

Remove from oven and let cool for about 10 minutes. To serve, cut into squares and, if desired, top each with additional sauce.

BUON MANGIATA!