Puglia Mon Amour wishes you a Happy Easter with this typical menu that belongs to the real Apulian tradition.
FIRST COURSE:
Baked pasta
Click here for the recipe
SECOND COURSE
Roast lamb with potatoes
Click here for the recipe
or
Lamb ‘a cutturiello’
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You can pair the lamb with li puddhricasci
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Benedetto (blessed)
This is a typical dish that is prepared for Easter.
On Easter morning, the priest used to give people who had attended mass a glass of holy water. At home, the family blessed the dish with the water and a olive branch.
At the end of the meal the family played the game of ‘egg touch’, a competition to see who had the strongest egg.
In the area of Foggia ‘benedetto’ include also asparagus, in Bari they add fried artichokes.
Preparation: In a large serving platter serve slices of capicollo, overlaid with fried artichokes, hard-boiled eggs cut in half, black olives, sliced oranges and a few slices of lemon.
Raw vegetables and fruits
DESSERT:
Scarcella
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Almond paste lamb
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Homemade liquor
The liqueur was used since the most remote times as a beverage of entertainment. You can pick and create various liquors. There are various types: mint, mandarin, lemon and so on.
Ingredients for lemon liqueur
Zest of 1 lemon, 1 vanilla pod, 2 bitter almonds, 300 g of alcohol 45°C, a pinch of cochineal, 1 handful of dried red rose petals, 350 grams of sugar, and 1/2 liter of water.
Wash the lemon. Cut into thin strips ( yellow part only) and place in a hermetically sealed jar with vanilla cut in half (lengthwise), almonds, cochineal and rose petals. Let stand 5 days. Boil sugar for 5 minutes with 250 ml of water, let cool and stir the syrup infusion. Strain and let stand a couple of months.
Use the same procedure to obtain various liquors. In place of the lemon add the taste taste you prefer.
Easter menus vary from area to area. Here are some examples.
In the Capitanata area: “lu beneditte”, “carduncìdde” with lamb or kid, or chicory or broth “friule” (malfattini); chicken meat; omelet (30 eggs).
In Bari: lasagna or baked pasta; baked lamb with potatoes; “benedetto”; raw vegetables; seasonal fruit; taralli and pizza; scarcella, homemade liqueurs.
In Salento: “Mummu”; “mbota”; grilled lamb; ‘pitta’.
