Ancora La Pasqua

Well, another year has passed, and it’s easter time in the OF kitchen again.

Here’s the scrawl for the menu so far:

Pizza Chena: still recreating Ham Pie memories from childhood
Casatiello: Neapolitan easter bread, contributed by none other than La Mamma di Mamme, Anna
Pane Pasquali: still on the fence about whether 2 easter breads- this one Sicilian- are necessary… but we are going to be 20.

Ravioli di Fave: This year I am foregoing tradition in lieu of savor. There is a missing link with the Tuma Cheese ravioli that I am still working on, so I’m going to go with more favas in the filling, and less cheese, and the cheese will be ricotta- hopefully sheep’s milk… but that’s a tough grab in socal…

Capretto: I think we are really going to get a goat this year, and I am so excited. I don’t know how I’ll cook it, and I don’t want to jinx it, but I see jerusalem artichikes in my future. One of the most fun italian words to say, ever: topinamburo.

Pastiera Napoletana: Anna will be showing me up with the pastiera this year. I think my pastiera last year was presentable, but lacking in refinement.

Granita di Limone: Lemon ice. Who doesn’t like Lemon ice?

Agnellini Pasquali: I bought lamb moulds, so we’ll see. I am making them out of Pasta Reali- sicilian marzipan. Here goes nothing…

Thoughts?