Traditional EASTER Desserts from Abruzzo (Dolci Pasquali)

As mentioned in my Easter post, here are some photos of our Easter delicacies.

Pizza Dolce - Pan di Spagna - Sponge cake Italian style
Many years ago used as a wedding cake, this cake is similar to a sponge cake cut crosswise into three or four discs soaked in rum,  liqueur and espresso coffee.  It is composed of three layers of different creams, a chocolate, an almond and a vanilla.  The surface is spread with white powdered sugar.

Pastoni or Small fiadoncini

Half-moon shaped baked cheese pies filled with sweetened ricotta and basket cheese coarsely grated.

Fiadone
Cheese pie made with three different types of semi-dry (mild and sharp) cheeses.

Dough for Fiadone

1 pound flour
5 eggs
1/2 cup sugar
1/2 cup olive oil
1/2 cup milk
1 teaspoon baking powder

Filling for Fiadone

1 1/2 pounds of grated, semi-dry cheeses (ranging from mild to sharp)
7 eggs
1 teaspoon baking powder
Black pepper to taste

Work together the ingredients for the dough.
Knead until dough is soft and smooth. Let the dough rest.
Prepare the filling. Mix all the ingredients for the filling, stirring vigorously.
Roll dough into a circle. 
Grease pan with butter and line with dough.  Pour the filling into the lined pan and fold the excess dough around the edges inside the pan.
Bake at 350 degrees for one hour.

Roasted Cod Fillets - Filetti di Merluzzo al Forno

A perfect dish for Lent or any day.

It's very simple.  The garlic and herb topping compliments the clean and neutral flavor of the cod, transforming this dish into an elegant meal.  A side dish of steamed red-skinned potatoes with fresh herbs will make the meal extra special.

Ingredients:

For the topping:
1/4 cup minced flat-leaf parsley
2 garlic cloves, minced
2 teaspoons grated lemon zest
1/4 teaspoon coarse-ground black pepper
1 teaspoon red pepper powder

For the Fish:
4 tablespoons olive oil
4 cod fillets (about 6 ounces each)
Salt and fresh-ground black pepper

Images: ©2011 - La Casa e Il Giardino

Roasted Cod Fillets (Filetti di Merluzzo)

1. Combine the parsley, garlic, lemon zest, and pepper in a shallow dish.
2. Preheat the oven to 400 degrees. Brush a baking dish with some of the oil.
3. Place the fish in the pan and season with salt and pepper. Sprinkle the topping over the fish.  Drizzle with the remaining oil around the fish in the baking dish.
4. Roast until the fish flakes with a fork about 20 minutes.  Place the baking dish under the broiler for 3 to 5 minutes so that the topping is slightly crispy and browned,
5. Serve with the pan juices poured over the fish.

EASTER ...many years ago

And they come back, memories never fade ....the vinegar-sand scrubbed copper pots and pans gleaming off the freshly painted walls … the slaughtering of the spring lamb....the scents of cinnamon and vanilla ... the baking of cookies at the local bakery...Mom making fresh pot cheese over a fire....the sadness of Good Friday....the blessing of the homes....the joy of Easter Sunday....and the fun of Pasquetta (Easter Monday).

I remember Easter being a solemn and yet, joyous event. On Good Friday (Venerdi Santo) at sundown, there was the dramatic recreation of the suffering of the death of Christ. The Dead Christ covered with a white veil, a crown of thorns on his head and lying in the coffin was carried on men's shoulders throughout the town. Christ's coffin was

Procession 1952

followed by a very expressive statue of Mary (Addolorata) dressed in black.  The flickering candles in the dark and the solemn singing of the "Miserere" brought deep sadness and tears.

House Blessing

Holy Saturday (Sabato Santo) was marked with the blessing of the Holy Water (Acqua Santa). The priests in towns would go from house to house and bless them. A boy with a basket and a bucket filled with Holy Water would accompany the priest. Out of gratitude, eggs were given in exchange for the blessings. 

Resurrection

Joy would explode on Easter Sunday with the Resurrection of Christ, the incessantly ringing of the church bells, the greeting of relatives with Buona Pasqua and the savoring of "spring" lamb chops (agnello sulla brace) smothered with lard, garlic and fresh rosemary and grilled on the fireplace (the most delectable seasonal treat).

Pupa (doll shaped cake)

We celebrated with other traditional dishes made from eggs and lamb, both symbolizing the season rebirth, such as:  "Spring" lamb stew with cheese and eggs (spezzatino d’agnello cacio e ova) and Lasagna.  Our traditional desserts were Fiadone (cheese cake), Pastoni, Mostaccioli, pupe e cavalli di Pasqua (doll and horse shaped cakes) and Pizza dolce (Cream filled sponge cake saturated with coffee and rum).
Some recipes will follow.

Altalena (Swings)

  
      Then, there was Pasquetta (Easter Monday), a national holiday in Italy, when we headed for the fields to picnic and celebrate the arrival of spring.  The family, together with friends and relatives, feasted on frittata (egg omelet) made with wild asparagus foraged by my father, young fava beans from the garden, fiadone and red wine.  How can I forget the laughter swinging from a tree? 

Today, with the exception of slaughtering the "spring" lamb, we carry on some of the traditions.  As to Pasquetta (Easter Monday), it's not a national holiday here. 
Wishing you all.... Buona Pasqua!         

Venerdi Santo - Good Friday in Casalbordino  http://youtu.be/no9giDAkBio

Home-made Pasta Maritata (Sagne maritate)

Spring is here!  The fresh mint appeared in the yard and so has the fresh garlic. 

            Mint growing

Fresh garlic

It's time to make sagne maritate (married pasta).  It's called "married" because the pasta marries (si sposa) with other ingredients.  This is an old family recipe.

All photo Copyright - ©2011 - La Casa e Il Giardino - picasaweb

Ingredients (Sauce)

1/2 cup chopped mint

1/4 cup chopped fresh garlic (if available)

Alternate 3 cloves of minced garlic

1 cup chopped walnuts

1/4 cup olive oil

1 tablespoon of red pepper flakes in oil (if available)

Salt and pepper

Dough

4 cups flour (all purpose, or half all purpose and half semolina flour)
Pinch of salt

3 medium eggs
1 tablespoons extra virgin olive oil
Water (tepid) as required

Place the flour mixture on a pastry board and make a well in the middle. Add the eggs, olive oil, salt and a small amount of water (if needed). Begin to stir the flour from the outside of the well into the wet ingredients. Continue this process until the dough holds together in a ball. Let it rest for 30 minutes. Stretch the dough with the pin and roll out (not to thin). Cut the dough in rectangles and then in squares using a dough wheel to create the edging.

In a large pot of boiling water, add the pasta and cook just for a few minutes.  Drain (not totally) and reserve about 1 cup of the pasta water.  Put cooked pasta back into the pot.  Add reserved water.  Place pasta pot on the stove over low heat. Add the minced mint, garlic, walnuts, red pepper flakes, olive oil, salt and pepper. Stir gently and mix well. Cook the pasta for few minutes and serve immediately.