A DELICIOUS EASTER MENU

                                                 


Tomb, thou shalt not hold Him longer;
Death is strong, but Life is stronger;
Stronger than the dark, the light;
Stronger than the wrong, the right;
Faith and Hope triumphant say
Christ will rise on Easter Day."

Phillips Brooks, An Easter Carol

                                               Joyeuses Paques!   
Páscoa Feliz !

                     Su šventom velykom! Sveiki sulaukę šventų velykų!

     God Påske!

                                                    Frohe Ostern!

Wesolych Swiat Wielkanocnych!

                                        Buona Pasqua!

                                                                       EASTER MENU

APPETIZERS

ITALIAN STYLE APPETIZERS CIABUSCOLO, HAM, SALAMI

HARD BOILED EGGS

PIZZA SALATA

FIRST COURSE

NETTLE SOUP

Dilgëliø sriuba

SECOND COURSE

AGNELLO A SCOTTADITO

“Roman grilled lamb chops

Roated potatoes

DESSERTS

CIAMBELLA PASQUALE

LITHUANIAN EASTER BREAD

MILK AND PURE CHOCOLATE EGGS



THE RECIPES

Pizza di formaggio

(we were given this recipe by our Italian teacher)

INGREDIENTS

6 eggs

1hg yeast

½ glass of oil

1 glass of milk

1 tablespoon salt

3 or 4 hg cheese (diced pecorino, ewe’s cheese; parmesan; fontina, soft cheese from

AostaValley; gruyere cheese)

flour( just enough to make a dough a little bit stickybut that can still be kneaded)

PREPARATION

Dissolve the yeast in the milk and add eggs, cheese, salt and flour. Mix all the ingredients in a

bowl and let rise. Put the dough in a tin and let it rise again. Heat the oven to 180°, put the

dough in the oven and turn up the temperature to 200°. Bake for about 30 minutes.

Nettle Soup

( Dilgelio sriuba )

INGREDIENTS

1/2 k (1 lb) smoked ham or slab bacon

2 cups tightly packed, young nettle leaves

2 onions, finely chopped

1 carrot, sliced

1 tablespoon flour

50 g (4 tablespoons) butter

200 g (3/4 cup) sour cream

salt to taste

2 l (8 cups) water

PREPARATION

Prepare stock for soup base with meat and vegetables. Blanch nettle leave, refresh under cold water

and chop. Fry onion, add flour, mix and fry for 5 minutes. Add nettle leaves, 1 cup soup stock and

simmer 5 minutes. Add simmered nettles and cooked meat, cut into small pieces to strained soup

base and simmer for 5 minutes, to blend flavours.

Serve soup in individual bowls, with dollops of sour cream, potatoes and black bread.

AGNELLO A SCOTTADITO

A recipe that originated in Rome but it is now a favourite throughout Italy. It means” Roasted lamb

burning your finger”, so you must taste this delicious chops when they are still very, very hot .

INGREDIENTS

• 8 to 12 lamb chops

• 3 fresh bay leaves, finely ground

• 3 sage leaves

• 1 sprig fresh rosemary

• A few juniper berries

• Salt

• Black peppercorns

• 1/2 glass dry white wine

• 6 tablespoons extra Virgin Olive Oil

• 2 lemons, cut into wedges

PREPARATION

Layer the lamb chops in a large container.

With a mortar, a knife or an electric grinder, finely grind all of the herbs and spices—including the

salt and pepper. Place them in a bowl, then mix with the wine and the olive oil, stirring with a fork. Pour this marinade into the container with the layered lamb chops. Marinate overnight.

Lamb chops are best grilled on an open coal fire or barbecue, but you can also cook them on

the stove in a cast-iron grill or a heavy pan. They will be ready very quickly—lamb chops can be

served rare or medium-rare, according to your preference. Serve them hot with a couple of lemon

wedges.

CIAMBELLA DI PASQUA

A homemade ciambella

INGREDIENTS

2eggs, 2 tablespoons of oil, 2 tablespoons of sugar, 2 tablespoons of anisette,grated peel of

lemon, flour as required, egg white abnd icing sugar for the icing.

PREPARATION

Break the eggs into a bowl, add sugar oil lemon and then a little at a time the flour until the

mixture has areasonable consinstency, neither too loose nor too stiff.

Add the anisette when you have already started to mix the flour, otherwise it can cook the eggs.

Knead well and divide it into two pieces and give them the shape of a ring(ciambella)then boil

them inwater for about 8 minutes and turn them while in the water. Remove them from the

water, lay them to dry and when they are dry make a cut all round the circumference. Then bake

them for 40 minutes at 180°C.

The ciambella can be left plain or covered withicing made by adding the icing sugar to the egg

white until the mixture become dense. When theciambelle have cooled, ice them on top and

leave to dry.

LITHUANIAN EASTER BREAD

INGREDIENTS

• 2 cups scalded milk

• 2packages active dry yeast

• 1/4 cup + 1/2 cup sugar

• 3 cups + 3 1/2 cups all-purpose flour

• 3 large beaten eggs

• 1 teaspoon salt

• 1 cup white raisins

• 1/2 cup melted butter

• 1 large egg yolk

• 1 1/2 tablespoons water

PREPARATION:

1. Cool scalded milk. Place in a largebowl. Add yeast, 1/4 cup sugar and 3 cups flour. Mix

well. Cover and let rise  ( an hour or more)

2. Add eggs, 1/2 cup sugar, salt, raisins and butter to yeast mixture, mixing well. Add

remaining 3 1/2 cups flour and knead until the dough is smooth. Put into a greased bowl. Cover

and let rise until doubled (an hour or more)

3. Punch down dough. Shape into 2 loaves and place in large loaf pans. Cover with greased

plastic wrap and let rise until doubled. Heat oven to 200 degrees. Brush with 1 egg yolk mixed

with 1 1/2 tablespoons water. Bake for about 50 minute. Let it to cool.