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Winter hit Tuscany hard this year, the coldest in over 10 years. Snow covered the hills of Chianti and even dusted the Duomo in Florence. Cold weather provided a good excuse for soup, soup, and more soup, and the great stew for which Florence is famous.
I love the Tuscan white bean soup with farro, and have created my own version served with a generous drizzle of herb-infused olive oil. Winter months also brought fabulous salads and the wonderful clementines and oranges; they found their way into all my recipes. It is incredible how the cold weather provides us with special foods, the best salads, cauliflower and broccoli, young tender spinach, chard, and Florence's special cavolo nero! As suddenly as the snow disappeared, spring has arrived. The wild violets are up in my yard in Certaldo in Chianti.
Easter was early this year and the fabulous desserts such as cenci and frittelle di riso were in all the pastry shops and at friends' homes on the weekends. It is almost a competition for who has the best. "Try mine, I think they are really great!"
In Italy we say, "Natale con I tuoi, Pasqua con chi vuoi!" ("Christmas with your family, but Easter with who you like!")
Easter's big meal is lunch and always starts with Uove Benedette ("blessed eggs," Eggs Benedict). I have always been a big fan of Eggs Benedict and now know where they got the name. Each family makes a basket with hardboiled eggs and places a beautiful starched napkin inside the basket with the eggs and a large cedro, or citron.
Since Etruscan times, eggs, the symbol of life, were served at the beginning of meals. Easter today is no different. The blessed eggs can be chopped and eaten as a crostini or stuffed eggs are made, mashing the yolks with olive oil (instead of mayonaisse) and chopped capers. I like to mix the yolks with salsa verde.
My Easter Lunch
◊ Uove Ripiene (stuffed eggs)
◊ Ravioli nudi con burro e salvia (naked ravioli with butter & sage)
◊ Costellette di Agnello Fritte (fried lamb chops)
◊ Carciofi Fritti (fried baby artichokes)
◊ Insalata Mista (mixed salad with traditional balsamic vinegar)
◊ Cedro Condito (marinated citron)
Buon appetito!
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NEWSLETTERS
Life's Too Short
[fall 2005]
Pasqua
[march 2005]
Estate
[summer 2004]
Primavera
[spring 2004]
Tuscan Chocolate Valley
[winter 2003]
I Scream, U Scream, We All Scream for...Gelato!
[summer 2003]
Slow Food, Slow Travel
[spring 2003]
Sagre, Sagre, Sagre!
[spring 2003]
Tuscan Virgins
[fall 2002]
Fall Festivals
[fall 2002]
La Notte di San Lorenzo
[summer 2002]
Fireflies & Fireworks
[summer 2002]
I Love EWE!
[spring 2002]
Andrea's Christmas Dinner
[winter 2001]
Addio Bistecca alla Fiorentina!
[summer 2001]
Guelfa e Ghibellini
[late summer 2001]
Tartufi, Feste & Sagre
[fall 2000]
Piatti del Buon Ricordo
[summer 2000]
COMING SOON!
Carrara: Marble & White Prosciutto
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