As the Easter weekend draws to a close I can’t believe how much we ate. As is traditional in our household, Good Friday involves only fish, and no meat. But one kind of fish just wouldn’t cut it. We started with pasta and a tomato sauce that included salted cod, which had been soaking all week. As the “intermezzo” we served clams and mussels steamed in white wine and herbs with crispy bread. The next course was skewers of scallops and shrimp with mushrooms and red peppers along with sea bass steamed on the barbeque with ginger and garlic. This was accompanied by grilled asparagus. We ended with fruit and chocolate.<\/p>\n
Easter Sunday was lamb two ways. One done in a tomato sauce with spaghetti. The other marinated and grilled, served with grilled portobello mushrooms, artichokes and broccoli raabe sauteed with garlic. The meal concluded with grilled pineapple and a ricotta tart. Oh, and did I forget the chocolate? Because the bunny brought some, just in case we hadn’t blown our diets already.<\/p>\n
Anyway, I think it’s wonderful to prepare and appreciate good food with family as often as possible, and this weekend was another one full of food and memories.<\/p>\n","protected":false},"excerpt":{"rendered":"
As the Easter weekend draws to a close I can’t believe how much we ate. As is traditional in our household, Good Friday involves only fish, and no meat. But one kind of fish just wouldn’t cut it. We started … Continue reading