Easter is almost here. For me it’s a time to celebrate the rebirth of the earth, a beautiful holiday for a cook. But it all seems rushed this year. I haven’t yet planned. I didn’t invite anyone. I’m only now trying to put a menu together, but I’m not sure what I’ll be able to actually turn out, since last night I messed up the door of my oven in a frantic effort to get my cat Red out from behind it. The cat is out and fine, but the door is hanging by a thread. Hopefully I’ll be able to get someone in to fix it. If that’s not possible, I’ll have to figure out if I can cook a pastiera, my must-have Easter dessert, in the toaster oven. Maybe I can make a shallow one on a pie plate, although that seems diminished and a little depressing. A pastiera should be high and mighty, filled with ricotta and wheat berries and giving off that exotic scent of orange flower water. I’ll see what I can do.
If you have a working oven and would like to make a pastiera, here’s my recipe. I do make it a little differently every year, but this is, I think, I good guide.
And here are some other Easter dishes that I’ve made over the years and everyone really liked. I’m not yet sure what the rest of my menu will be this time around the globe, but somewhere in the mix will be eggs, ricotta, lamb, and asparagus, probably cooked on my stovetop.
Happy Easter cooking to everyone.
Easter Peas with Pancetta, Onion, Mint, and Warm Spices
Frittata di Pasqua with Ricotta, Soppressata, and Breadcrumbs
Warm Asparagus Salad with Dandelions and a Taggiasca Olive Vinaigrette
Erica De Mane 
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