Many head to the kitchen and to the table…get togethers with families and friends, whether it be a big lunch at home, in a restaurant, or an agriturismo. Then there are those who pack up their cars with food and head towards the many beautiful parks to have a picnic. Not a simple picnic, this is Campania. So I asked my Mise en Place friend Armando Palmieri what kind of menu is typical for a Paqsuetta Picnic. He shared with me a few items that are definite musts for an Easter lunch:
In the kitchen you do not "throw away" anything .... Especially if there's leftover pasta. But tell me one thing that’s better, especially on a Sunday afternoon, than easting leftover pasta? In my region (Campania), famous for many things, but also for its "ancestral hunger" , the "pasta scarfata" (reheated pasta ) is a real Sunday evening ritual. Pasta frittata is delicious, especially ziti, which stick to the bottom of the pot while being reheated, becoming crispy and full of flavor!! But back to our recipe. You can use leftover pasta that you’ve added a little butter to, or pasta that you have just cooked.
Preparation: In a large bowl place the pasta, eggs, cheese, salami and mozzarella chopped, pepper, a pinch of salt and butter. Mix well. In a large frying pan heat some oil and pour in the pasta. Cook on low heat. When the dough is golden brown, turn the omelette with the aid of a dish (be careful not to burn) you continue to cook until they form a beautiful golden crust. You can serve it hot or warm.
Breaded cutlets are loved by everyone… young and old. They can be made using veal, pork, chicken or turkey ... one thing is certain- they are devoured in minutes. Ideal for making a sandwich for a single course or for a picnic outdoors. Excellent with a side of salad like lettuce, radicchio, fennel ... .. Of course the most famous ,Milanese cutlet, is the recipe that we propose, instead, is "international". ... oops .. from my house !!!!!
4 slices of veal, 2 eggs, bread crumbs, peanut oil, salt
Preparation: With a meat mallet, beat the slices of meat that have been cut into pieces of at least 15 cm long. In a bowl, beat the eggs and add a pinch of salt. Dip the slices first in egg and then in the breadcrumbs. Fry in hot (but not boiling) oil. When they are golden brown on both sides dry them on a paper towel and serve immediately with a side dish and fresh lemon slices.
An easy recipe for all those who love cooking on the barbecue. And what's better than a picnic on Easter Monday? The important thing to be able to make a fire and then everything else ... it goes up in smoke!
4 slices of meat, 250 grams each , 1 tablespoon olive oil, 1 clove garlic, 1 sprig of rosemary, salt
Preparation: removed the meat from the refrigerator at least half an hour before cooking to ensure that it is still cold to inside during cooking. In a bowl add oil, chopped garlic and rosemary. Mix well. Prepare the grill and when ready, place the meat on the grill and brush with the sauce, cook for 5 to 10 minutes by each side according to your tastes. Remember that the meat should be turned only once otherwise you will lose all the juices. When it is ready, add salt and serve immediately.
It 'best to prepare this recipe in the open air to avoid that the house starts to "smoke". Excellent as a main course and ideal for picnics as on Monday. A tip: Choose fish that are not too small, the meat should be firm, this type of cooking is perfect for shellfish, crabs, tuna and swordfish.
2 kg of mixed fish of your choice (shrimp, prawns, cuttlefish, sea bass, swordfish, etc.), 2 cloves garlic, chopped parsley, salt, extra virgin olive oil, lemon juice, vinaigrette
Preparation: Clean and wash the fish without removing the scales, clean and wash the shellfish and prepared the coals. When it is ready, place on the grill and continue cooking. Prepare a vinaigrette. Add it to fish and serve on large platters with fresh parsley and thick slices of lemon.
Roasted artichokes absolutely cannot go missing from the menu on Easter and Easter Monday. Their scent, while cooking is so appealing is that your mouth starts to water at the mere thought of being able to enjoy them.
4 fresh artichokes "Mammarella" or 8 if small, garlic, parsley, extra virgin olive oil, salt
Pecorino cheese, bacon
Preparation: Cut the stems off the artichokes, leaving at least 10 cm, wash them and beat on a chopping board to open the leaves. Fill with a pinch of salt, a piece of garlic, a drizzle of olive oil and parsley. If you want them even tastier, add a piece of bacon and a piece of cheese. Place in the glowing coals and cook by turning and adding a little oil every now and then. When the outer leaves are burnt, remove them from the grill. Cut off the outer leave.. Serve immediately on the table by adding a pinch of salt.
So...what are you doing for Pasquetta?
Grazie, Armando...and Happy Easter!