There is certainly something that can be said towards the excitement and anticipation of Easter weekend.  Our children are enjoying Spring break from school; families are scurrying about preparing for the first big celebration and gathering of the New Year.  I find that this weekend always brings a smile to my face, memories of mom taking us shopping so my sister, brother and I had something new to wear for Easter mass.  Plus this was a time when Mom created much excitement in the kitchen prepping simple, traditional foods that have been passed down for more than a few generations.  I always looked forward to helping color Easter eggs, mixing the batter for the Easter lamb cake and to this day can close my eyes and smell the Easter bread baking in the oven.

In honor of Mom, I thought why not put together a simple menu of family traditions both old and new to celebrate this first weekend of April.  I thought it is important to keep things simple and in doing so it will keep me from being stuck in the kitchen while everyone else enjoys the family gathering.  I have written this menu allowing for me to get majority of the prep and some cooking done before Sunday brunch, our families Easter Brunch for this year:

Antipasti

Colorful Hard-Boiled Easter Eggs

Polish Kielbasa with Fresh Horseradish and Kraut

Fava Bean Puree Crostini with Fresh Made Sheep’s Milk Ricotta

Bruschetta w/ Volpi Prosciutto, Local Honeycomb with Artisan Cheeses

Easter Breads

Insalate

Volpi Bresaola Carpaccio with Shaved Fennel and Celery Hearts Salad

Primi

Frittata with Volpi Coppa, Spring Onions, Peppers and Crispy New Potatoes

Dolce

Easter Lamb Cake with Fresh Berries and Meyer Lemon Mascarpone

FRITTATA WITH COPPA, SPRING ONIONS, PEPPER AND CRISPY POTATOES- ‘Authentic Volpi Cookbook’

Ingredients for Frittata

8 each              Eggs, large

½ cup               Spring Onions, slice thin (approx 1/8 inch)

½ cup               Red Bell Pepper, small dice

3 oz                  Volpi Coppa, sliced – then small diced

2 Tbsp             Butter, unsalted

1/ 4 cup            Milk

2 tsp                 Italian Parsley, fresh chopped

½ cup               Parmesan Cheese, grated

1 tsp                 Sea Salt

¼  tsp               Black Pepper, fresh ground

Check oven and make sure the top rack is set 6 – 8 inches below the broiler element.  Turn on broiler to pre heat.

Place a medium non-stick sauté pan over medium heat, add 1 Tbsp butter.  As butter melts, add the small diced Volpi Coppa and allow cooking for 1 – 2 minutes to develop slight color.  Add red bell peppers and spring onions, season with ½ tsp sea salt and 1/8 tsp black pepper.  Cook for 7 – 10 minutes or until tender.  Once vegetables are tender remove from non-stick sauté pan to plate allowing to cool.  Set sauté pan aside for later use to cook frittata.

While the vegetables are cooling you can whisk eggs and milk together briskly to ensure well incorporated and season with ½ tsp sea salt and 1/ 8 tsp black pepper.  Add Italian parsley, Parmesan cheese and mix well.  Once the Volpi Coppa, spring onions and red bell peppers are cool add the egg mixture.

Place non-stick sauté pan back over medium heat, add 1 Tbsp butter.  Once pan is hot, add egg mixture to pan and stir well to ensure even distribution of ingredients.  Using a circular motion, stir the egg mixture a few times during this early stage of cooking, 1 or 2 minutes.  Then leave egg mixture to ‘set’, approx. 5 minutes.  At this point the sauté pan can be moved to the oven under the broiler.  This next step will need approx 3 -5 minute’s additional cooking time.  Keep a close eye as not to overcook the frittata.  Once this step is complete and frittata is golden brown remove from oven and allow to cool.

Chef note:  Carry over cooking will happen when the frittata is removed from the oven, allow for this as not to over cook the frittata.

Invert frittata from sauté pan on to serving plate, cut into individual portions and serve.  Frittata’s can be served warm or room temperature, which ever fits your personal taste preferences.

Ingredients for Crispy Potatoes

4 large              Russet Potatoes, cleaned / small diced

2 Tbsp             Olive Oil

2 Tbsp             Butter, unsalted

¾ cup               Sweet onions, ¼ inch dice

1 Tbsp             Italian parsley

To taste            Sea Salt

To taste            Black Pepper, fresh ground

Take your cleaned russet potatoes, first cut lengthwise into ¼ inch thickness, then stack and make ¼ diced size pieces.  Place in bowl with cold water, rinse once then drain well.  Place on cloth or paper towel to absorb excess moisture.

Place large sauté pan over medium high heat.  Add olive oil, once hot add the russet potatoes and diced onions – shake pan to create even layer.  Season with sea salt and black pepper.  IMPORTANT -allow the russet potatoes to set in the sauté pan with out moving, this will ensure caramelization and a crispy outer skin.  Cooking time will be 2 – 3 minutes, at this point  shake the sauté pan and toss potatoes, again allow then to set for 2 -3 minutes.  Continue this method until the potatoes become tender, cooking time will be 10 -1 5 minutes.  During the last couple minutes of cooking add the butter; this will brown and provide a rich nutty flavor to the potatoes.  Remove from pan to serving dish, garnish with Italian parsley.  Serve immediately.

Wine Suggestions:

1. Mimosa
2. Bellini

Grazie mille, Happy Easter – Buona Pasqua!!

Michael