Posted By Mary Freeland on March 31, 2010

Much like here in the United States, Italian Easter traditions vary by region. For example, in Rome you may find a more traditional Easter processional. Tuscany brings it’s own flavor to this celebration of religious tradition and the arrival of spring. Florence, has it’s Scoppio del Carro, or “explosion of the cart”. A large Provencal style wagon is adorned with decorations and paraded through Florence drawn by white oxen. The spectacle ends at Basilica di Santa Maria del Fiore the city’s historic center. The Archbishop ends his mass with a dove-shaped rocket launched into the cart. The rocket sets off a chain reaction igniting fireworks packed into the wagon. Following this explosive display, city residents parade about the streets dressed in medieval attire.

As with all celebrations, the Italian’s also have a hefty focus on the food. Today’s recipe has been handed down for generations in the family of one of our readers. Direct from the kitchen of her mother-in-law, Lara DiPaola shares the family recipe for Easter Lamb

Lamb alla Cacciatora
• 3 to 4 pounds lamb (preferably a bone in leg portion)
• 1/2 cup olive oil
• 1/3 White wine vinegar
• Pepper (to taste)
• Kosher or sea salt (to taste)
• 1/2 tablespoon flour
• 6-18 cloves of garlic
• 3/4 tablespoon finely chopped FRESH Rosemary
• 2 fresh sage leaves (torn or chopped)
• 1/2 teaspoon anchovie paste or 2 anchovies boned and minced

Heat oil in a high-sided pan. Sear the lamb fat side down until browned. Remove and meat and allow it to cool. Mix 2 cloves of garlic (minced), vinegar, salt, pepper, anchovy and herbs. With a sharp knife make several incisions into the meat. Push whole cloves of garlic into the incisions. Baste well with herb mixture. Roast at 400 degrees for 20 minutes. Baste with juices in pan and reduce heat to 300 degrees and cook for 1 hour for medium well or 145-150 degrees on a meat thermometer. Remove meat and allow to rest. Pour roasting juices into a saute pan. Heat through and add flour to thicken. Serve this sauce or gravy along side the meat.

This lamb can be the center piece of your table any spring day. Enjoy it Al Fresco on our new line of Casa Cristina patio furniture.

Categories: Italian Recipes, Kitchen, Uncategorized
Tags: casa cristina, holiday meals, Italian, Italian Recipes