Another Easter in Lockdown

Per se it is not that bad, it is just Easter but less pretentious. More intimate, no travel to fashionable places, nothing much. It is even less stressful.

I recall I thought the same about Christmas, and NY Eve.

Some traditions can be maintained nevertheless, like having the typical “Colomba Pasquale” (Easter Dove), an Italian traditional Easter bread, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro. Made with Flour, eggs, sugar, butter, candied peel, pearl sugar, and almonds.

It was created by Angelo Motta, it is sweet bread that abounds at a good price in supermarkets and pastry shops throughout Italy, which can be bought for convenience and practicality. Although, there are many recipes on line to make it at home. But I suspect it is cheaper to buy it than to make it.

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The other traditional cake is Pastiera Napoletana is a type of Neapolitan tart–probably invented in a Neapolitan convent–made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water.

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Easter Menu

I prepared home made tagliatelle with Salmon and Vodka, a very 1970 dish. Adding a splash of Vodka back in those days was very “high society,” nowadays it is a kind of passée, I dare say even a vintage dish. I still find it quite good.

Then one of my favourites:
Rack of Lamb with Pancetta and Pistachios.

And a fresh mixed salad to celebrate Spring was a must.