By Chef Joseph Massaglia
Easter, or Pasqua, is the second most important Italian holiday after Christmas. The holiday is a three-day weekend with the Italian observance of Pasquetta, or little Easter, a public holiday celebrated on Easter Monday.
Since Easter marks the end of Lent, which traditionally required abstinence from meat, eggs and butter, food plays a large part in celebrations. Traditional Easter foods across Italy vary by region, but usually include lamb or goat and eggs (symbols of renewal), artichokes, and special holiday breads.
Unlike America, you won’t see the Easter Bunny in Italy. However, in the 15th century Italians would color hard-cooked eggs with herbs, flowers and onion skins, a tradition that continues today. But children now are most excited to receive a large hollow chocolate egg with a surprise toy inside.
Growing up in the Piedmontese in Italy, our Easter dinner started with several appetizers including Vitello Tonnato, thinly sliced roasted veal topped with a tuna sauce and capers; Fritto Misto, a combination of fried meats and offal from veal served with Bagnetto sauce; Antipasto with Sweet Lemon Polenta, (which is served with my Antipasto at Mama Mia’s restaurant); and In Carpione, cod or trout sautéed and marinated in red wine and vinegar agrodolce style, which means sweet and sour.
Our pasta course would be Agnolotti Ravioli, lamb-filled ravioli, served with Al Pin sauce, a roast beef au jus reduction. The main course was roasted leg of lamb and Bollito Misto, a variety of boiled meats served with Bagnetto sauce and garnished with roasted potatoes, glazed carrots and string beans. And we always had the special Easter bread shaped like a dove called Columba di Pasqua.
I love lamb, especially lamb chops, at Easter. Honey Mustard Glazed Rack of Lamb is a favorite family Easter recipe that I also serve on occasion at Mama Mia’s Restaurante. I hope you enjoy it as much as I do.
Buona Pasqua!
The One and Only Original Mama Mia’s Restaurante in the Marmora Shopping Center is open for take-out Monday through Sunday, 11 a.m. to 8 p.m. We are open for indoor dining Wednesday to Sunday, 4 p.m. to 8 p.m. Limited Seating Available. Reservations Necessary. Take-Out and Delivery is available to Upper Township and Ocean City. Mama’s Take Home Pizza Kits also are available; please call to reserve yours. 609-624-9322.
www.mamamiasnj.com
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Honey Mustard Rack of Lamb
(Serves 2)
3 tablespoons olive oil, divided
1 lamb rib rack, 7 to 8 ribs (1-1/4 to 2 pounds)
1 tablespoon honey
1 tablespoon Dijon mustard
3/4 cup fresh white breadcrumbs
1 clove garlic, finely chopped
2 tablespoons chopped flat-leaf parsley
1 teaspoon dried oregano
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Heat oven to 400°F. Heat a large frying pan over medium-high heat. Rub lamb rack with 1 tablespoon olive oil and sear, fat side down, until browned. Remove lamb from the pan and cool, fat side up, on an aluminum foil lined baking sheet.
Combine honey and mustard; spread over top of cooled lamb rack. Combine breadcrumbs, garlic, parsley, and oregano; stir in 1 to 2 tablespoon olive oil, lemon juice, Worcestershire sauce, salt and pepper until moistened. Gently pat crumb mixture evenly on top of lamb, pressing gently to adhere.
Roast 20 to 25 minutes or until the crumbs are golden brown and the meat registers 120°F for rare or 125°F for medium rare on an instant read thermometer. Cover loosely with aluminum foil and let lamb rest 5 to 8 minutes. Cut the rack into single or double chops and serve.
