Angela
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If I were in Italy, I would be eating lamb, prepared like this:
Instead, I will be eating baked ham, which is also good, of course.
It is to be a buffet, so I was instructed to prepare some suitable "sides", preferably "Italian". I may be getting a bit of a complex...do they want me for me...or for my cooking?
Potato salad, consisting of boiled potatoes, dressed while still warm with a dressing made of olive oil, lemon juice, chopped parsley and salt and pepper, of course. (I boil the potatoes with two or three cloves of whole garlic which I then remove...this can be omitted.)
Green beans and cherry tomatoes simply dressed with olive oil and vinegar:
Stuffed vegetables Ligurian style:
My Torta di riso:
Since I am reliably informed that it wouldn't be Easter without my mother's meat ravioli and without stuffed artichokes, I made those during the week and served them yesterday with a leg of lamb. Otherwise, I would have had a mutiny on my hands...
My children like them stuffed southern Italian style so I oblige them...
I would prefer them fritti alla giudia...fried Jewish Roman style, although I never met an artichoke I didn't like.
You need very small, tender artichokes for that, however. I order them from an online source in Castroville, California.
Oh, for English speakers, I recently discovered a you tube channel done by an Italian American which is quite good. She also has a blog where she posts the measurements. It was very enterprising of her...she now has a show on the food channel. She has great technique and seemingly a good palate, in my opinion. I can only take her in small doses, however, as perky and cutesy is not my thing...
I don't make this very often, because it is far too fattening, but it's delicious and super easy. Probably most of her followers don't know that she's actually a good cook...they just like her obvious enjoyment of what she does and of the food itself!
https://www.youtube.com/watch?v=AhtwwkefZBQ
Instead, I will be eating baked ham, which is also good, of course.
It is to be a buffet, so I was instructed to prepare some suitable "sides", preferably "Italian". I may be getting a bit of a complex...do they want me for me...or for my cooking?
Potato salad, consisting of boiled potatoes, dressed while still warm with a dressing made of olive oil, lemon juice, chopped parsley and salt and pepper, of course. (I boil the potatoes with two or three cloves of whole garlic which I then remove...this can be omitted.)
Green beans and cherry tomatoes simply dressed with olive oil and vinegar:
Stuffed vegetables Ligurian style:
My Torta di riso:
Since I am reliably informed that it wouldn't be Easter without my mother's meat ravioli and without stuffed artichokes, I made those during the week and served them yesterday with a leg of lamb. Otherwise, I would have had a mutiny on my hands...
My children like them stuffed southern Italian style so I oblige them...
I would prefer them fritti alla giudia...fried Jewish Roman style, although I never met an artichoke I didn't like.
Oh, for English speakers, I recently discovered a you tube channel done by an Italian American which is quite good. She also has a blog where she posts the measurements. It was very enterprising of her...she now has a show on the food channel. She has great technique and seemingly a good palate, in my opinion. I can only take her in small doses, however, as perky and cutesy is not my thing...
I don't make this very often, because it is far too fattening, but it's delicious and super easy. Probably most of her followers don't know that she's actually a good cook...they just like her obvious enjoyment of what she does and of the food itself!
https://www.youtube.com/watch?v=AhtwwkefZBQ
). I had Lamb yesterday just like the picture, however people do prepare different dishes too these days. (Like Turkey is not standard for Christmas any more tho the most popular) I must say I love Lamb, especially with a mint sauce......and stuffed aubergines....yummie. By the way I was told stuffed aubergines are popular in Greece and Turkey too.