Note Culinaire March 27

Food

Audio By Carbonatix

Hello and welcome to the last Friday of March! It is officially spring and although the weather here in the northeast is somewhat lacking spring temperatures, I’m looking forward to sunshine and warmer days soon.

This naturally has me thinking a lot about Italy— missing it in general and looking forward to the trip we’re going to be taking at the end of summer. Come along with me if crystal blue waters, beautiful sunshine and amazing food and culture sound appealing. I’ve had the opportunity to travel to many places in Europe and within Italy, and I will say that Rome and the southern coast are by far my favorite. The glistening waters and glowing caves of the Amalfi coast are truly a wonder. And the food is amazing as well. Fresh seafood and tomatoes on pasta, aperol spritzes, creamy gelato… I’m getting hungry thinking about all of it. Click here if you’d like more information and join me!

This week I’m bringing you some more favorites that I love to make when cooking Easter dinner.

Rack of lamb Persillade is simple and so elegant and delicious for Easter dinner. The lamb roasts beautifully, and has a delicious garlic, breadcrumb, and parsley crust on the outside.

Roasted asparagus wrapped in prosciutto is a lovely side dish with the lamb, or you can make ahead and serve it as an hors d’oeuvre before your meal. Asparagus are delicious in season and have a lovely flavor with the salty bite of prosciutto.

Coconut macaroons are traditionally served in Passover meals because they do not contain flour. They are so delicious and easy to make—I love to serve them at Easter.

Next week, I will have one more set of Easter recipes for you, and then I’ll be diving into some gorgeous spring fruit and vegetable content. Enjoy!