It was a very different Easter this year but one thing wasn’t changed: less cooking, more eating. That’s thanks to Mum’s Delivery. My mum cooked main dishes and cake and my younger brother - who lives with my parents - let a box outside my flat and my elder brother and his wife’s door along with the chocolate egg. It was comfortable.
At lunch time we and my sister-in-law’s family (that is in Southern Italy) had a call via Skype, we cheered all together: it was touching and funny too. “Do you see me?”, “I see you but I don’t hear”, “Switch on camera”, “Move right, not down! Dad, we only see your eyesbrows!”. But we did it!
Then it started my Easter lunch.
Entrees: salame, stuffed eggs (boiled an egg, cut in half, mix yolk, tuna and half of a salted anchovy), a composte of peppers, tuna, garlic and anchovies that my mum did this summer with peppers my dad farms (I don’t know what is the English for this kind of composte. Sorry.).
The King of lunch: agnolotti with a light gravy made by mum.
Veal roast and potatoes salad (dressing: salt, pepper, oil, salted anchovy).
Sweet ending: my mum’s cake and chocolate egg. Cake recipe: savoiardi biscuits dunked in limoncello with strawberries and whipped cream, topping by a dusting of coconut (coconut is my adding).
I broke my egg (a big punch) and I found my surprise:
fantastic bijoux tatoo!
But the very ending couldn't be but a #ConfinedCocktails: grappa!
This looks amazing! How fantastic to have a family Easter even with all the strangeness. I am so impressed by your mum's cooking. Not sure we have a name for the tuna-and-peppers thing, but it sounds delicious.
ReplyDeleteHappy Easter!
:-) It's like pickles conserved in jar. Anyway, it’s good and you can eat it all year.
DeleteWhat a fantastic Easter spread!
ReplyDelete