`Easter Time` store

The importance of Easter in Italian culture is reflected in the country's food traditions.
During Easter meals in Italy, it's very common to eat lamb and eggs.
EGGS: symbols of life and rebirth;
LAMB: symbol of the sacrifice of the son of God for humanity.

1. APPETIZER: Asparagus with boiled egg sauce
* 2 lb asparagus,
* 3 hard-boiled eggs
* 2 anchovies, chopped
* 1 tablespoon capers, chopped
* 1 lemon
* ½ cup extra virgin olive oil
* salt and pepper to taste

TIME: 15' preparation + 8' cooking

Boil the eggs in water for 8', peal them and cut in half.
Remove the yolks from the whites and pass the yolks through a sieve.
Add lemon juice and olive oil to the egg yolks, mixing continuously.
Chop half of the egg whites and add them to the sauce. Also add capers and chopped anchovies.
Adjust salt and pepper, and if you need, more lemon juice.
Prepare the asparagus, removing the fibrous part of the stalk. Boil them for about 8', starting from cold water. Serve the asparagus hot, to dip in the sauce.

2. MAIN DISH: LAMB with ARTICHOKES (6 people)

* 2 lb lamb loin
* 6 artichokes
* Extra Virgin Olive Oil
* salt and pepper
* 1 clove of garlic, finely chopped
* 1 small bunch mint, chopped
* oregano & capers, finely chopped
* 3 ½ oz Balsamic Vinegar

TIME: 1H 25' to prepare + 35' for cooking

Clean the lamb, leaving it whole.
Flavor the lamb with the oregano, capers and olive oil. Let it marinate for one hour.

Meanwhile clean the artichokes, cut them into thin strips. Place them in a pan with a little Exta Virgin Olive Oil and let it go on a small flame until tender. When the artichokes are done, add the chopped garlic and mint, gently mixing.

Brown the lamb in a pan if needed, add some olive oil, and then put it in the oven until it is finished cooking (approx. 30'). A couple of minutes before the lamb is finished, degrease and douse with the balsamic vinegar. Once the lamb is finished cooking, let it rest for a few mins.
Put the cooked artichokes in a dish, then slice the lamb, and place the slices on top of the artichokes. Add some drops of balsamic vinegar and serve

3. DESSERT: COLOMBA CAKE

* 1 lb flour
* 5 oz butter
* 4 ½ oz sugar
* 1 ¾ oz baking powder
* 3 eggs
* 5 oz mixed candied fruit
* almonds, sweet to taste
* coarse sugar to taste
* %u215B oz salt

TIME: 30' preparation + 25' cooking

Dissolve the yeast in warm water and work in half of the flour; let the dough to rise in a warm place in a floured bowl.
When the dough has doubled in size, add the remaining flour, beaten eggs, melted butter, sugar and salt.
Work the dough until it stops sticking to the sides of the bowl, cover with a cloth and let it rise for 1 hour.
Sprinkle flour on the raisins and the candied peel then shake excess flour away in a sieve.
Add the raisins and candied peel to the dough, place in a dove-shaped mould if you want and decorate with almonds, baste with beaten egg and add the sugar.
Cook in a moderate oven for 20-25'.

Have a great Easter Meal!