Italian Recipes For Dummies. Amy Riolo

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СКАЧАТЬ 13 Contorno Patate raganate/Calabrian Potato Gratin Peperonata/Roasted Mixed Pepper Medley Chapter 14 Insalata Insalata Caprese/Caprese Salad (shaped into candy canes) Chapter 15 Frutta Ficchi secchi al cioccolato/Almond-Stuffed Dried Figs in Chocolate Chapter 17 Dolce Struffoli/Neapolitan Honey-Drenched Fritters Petrali cucidati/Southern-Italian Fig Cookies Mostaccioli/Chocolate Holiday Cookies Biscotti di Regina/Calabrian Sesame Cookies Chapter 18 Chapter 19 Chapter 19 Chapter 19 Caffé Caffé/Classic Espresso Chapter 16

On Easter, egg-based dishes such as Frittate and sweets as well as breads and savory pies made with eggs are traditional (see Table 4-11). Fresh spring vegetables such as artichokes, asparagus, fava beans, carrots, and baby vegetables are all featured. In Calabria, my family makes Cozzupe di Pasqua/Calabrian Easter Bread to eat at breakfast on Easter morning and to distribute, while the more well-known Colomba/Traditional Easter Dove Bread is eaten throughout the country and enjoyed internationally. The Pastiera/Neapolitan Easter Pie is a must in the Campania region, while others make Zuccotto/Florentine Cream-Filled Dome Cake and Sicilians make Cassata Siciliana/Sicilian Ricotta-Filled Cassata Cake for dessert. See Chapters 18 and 19 for more information on these sweet treats.

TABLE 4-11: Easter Menu

Course	Recipe	Location
Antipasto	Frittata di carciofi, asparagi, e cipolle caramellate/Artichoke, Asparagus, and Caramelized Onion Frittata	(An adaptation of Frittata di verdure/Mixed Vegetable Frittata in Chapter 12.)
Primo	Ravioli Capresi/Capri-Style Ravioli	Chapter 10
Secondo	Capretto al forno/Roasted Kid OR Agnello al forno/Roasted Lamb OR Polpette d’agnello/Lamb Meatballs	Chapter 13
Contorno	Asparagi grigliati con balsamico bianco e parmigiano/Chargrilled Asparagus with White Balsamic and Parmesan	Chapter 14
Insalata	Insalata Siciliana con le patate/Sicilian Salad with Potatoes	Chapter 15
Frutta	Vassoio di formaggi/Cheese Platter Fragole in aceto balsamico/Strawberries in Balsamic Vinegar	Chapter 17
Dolce	Pastiera Napoletana/Neapolitan Easter Pie OR Zuccotto/Florentine Cream-Filled Dome Cake OR Cassata Siciliana/Sicilian Ricotta-Filled Cassata Cake	Chapter 19 Chapter 18 Chapter 18
Caffé	Caffé/Classic Espresso	Chapter 16

      Ferragosto and summer special occasion menus

      August 15 is known as Ferragosto in Italy. This national holiday dates back to Roman times (18 C.E.) when the Emperor Ottaviano Augusto celebrated the harvests and the end of the main agricultural crop season. Everyone was granted a holiday, which they celebrated with vacations, food, and merrymaking.

Today, that spirit is still deeply embedded into the Italian culture and even the most diligent workers manage to escape. Vacations, family meals, and picnics are the top priority of most Italians today, and the pranzo or lunch of the Ferragosto is highly anticipated. There are no set menus for Ferragosto, or for other summer special occasions, so you can freely choose recipes and dishes that inspire you most. Table 4-12 features one of my favorite menus.

TABLE 4-12: Ferragosto and Summer Special Occasion Meal Menu

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Course	Recipe	Location
Antipasto	Polpette di melanzane/Eggplant Croquettes	Chapter 6
Primo	Spaghetti al limone/Lemon-Infused Spaghetti