Archive for the ‘Easter’ Category

Easter Feaster

Okay I think the title says it all! Our Sunday Easter lunch really was a feast. We had our adopted family over “The Ursi” the only other family in Melbourne with the same surname as us, maybe related way, way, way, way, way, way back down the track… there was 5 of them and 2 of us.

Fortunately it was a beautiful sunny day in Melbourne so we were able to make use of our outdoor area with the roses blooming .

To start with we had an antipasto platter: Figs with goat’s and mascarpone cheeses, marinated split green olives, white anchovies (yum), capsicum pesto, bell peppers stuffed with goat’s cheese, and bruschette – traditional garlic & olive oil, tomato, and a cannellini bean dip and of course the cold cuts of prosciutto crudo and salami.

First course we had to have lasagne with lots of layers of pasta (hand made by yours truly). Second course, roast potatoes with roast rabbit, we even fired up the B.B.Q with pork and fennel sausages and aged rump steak. Served with a radicchio and fennel salad and focaccia pugliese (again made by me!). Dessert was tiramisu and bigne’, the bigne’ were filled with a vanilla bean creme patissiere, some were dipped in dark chocolate sauce and others were with toffee (just like Venice….). And there was a cheese platter of soft goat’s cheese, saracino (sheep’s cheese from Italy), montasio (from the Fiuli-Venezia Giulia & Veneto regions). What is Easter without Vin Santo (a dessert wine from Tuscany meaning “Holy wine”) and biscotti and easter eggs!!

So hopefully our guests weren’t too hungry when they left. Buon appetito. Alla prossima.


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So Easter is almost here or Pasqua. This is one of those times of year that Italian families all get together. Church is always full, you will definitely not find a seat, standing room only. There are parade successions around the villages with Christ on the cross. And at the end of the church service olive branches are given out to everyone to symbolise peace. These olive branches are kept in your house and exchanged the following easter for the new branch.

Then there is lunch of course Easter lunch what do they eat, well as most people are aware Italian cooking is regional cooking so it will vary. However the centre of Italy like Le Marche, Tuscany, Emilia Romagna and Umbria. They will no doubt have for the first course cappelletti with ragu’. Meaning “little hats”, made with fresh egg pasta and filled with 3 different types of mixed meats generally pork, veal & chicken, the pasta is then made into the shape of little hats and served with a mixed meat or wild boar ragu’.

Above “Cappelletti” Marchigiana style – made by my mother-in-law Gabriella 

Second course can vary but traditionally it would be roast rabbit or pigeon with roast potatoes, again this will depend where you live.

Like Christmas there is now a bread cake eaten afterwards at Christmas time it is Panettone. Which can also be eaten at Easter but these days there are so many varieties. The Easter one is La Colomba, more sugary and generally covered with almonds.

La Micia Cooking wishes everyone a safe and happy Easter – Buona Pasqua.

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Buona Pasqua

Is enjoying the glorious weather that Melbourne is currently giving us, very tired after the weekend however looking forward to some more classes again this weekend. Buona Pasqua a tutti.

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