Easter Lunch in Tuscany : Lamb and Asparagus

Today we talk about our meat recipe and vegetables : lamb & asparagus.

Eating lamb at Easter is the synthesis of two different historical heritages: one religious and the second going back to a pastoral economy connected to ancient spring festivities. For this reason in Italy the lambs killing was authorized only during Easter time.

Costolette di Agnello Fritto

• Fried Lamb Ribs
• 24 lamb ribs
• 2 cups fresh bread crumbs
• 2 eggs, beaten
• 1 lemon, cut into wedges
• 1 cup seed oil - salt &pepper
• Quantity for 8
• Dip the ribs in the beaten eggs. Press the chops with your hands into the bread crumbs to coat them evenly. In a deep, wide skillet, heat the oil; fry the lamb ribs until golden and crisp on both sides, turning once. Serve immediately, garnished with wedges of lemon.
• Asparagi con Pinoli e Uovo
• Asparagus with Pine-nuts and Eggs
• 500g asparagus
• 40g pine-nuts
• 150g boiled ham
• 100g Parmigiano
• Oil
• VinegarSalt, Pepper

Cook the asparagus in boiling water. Mix the oil, vinegar, salt, pepper, the toasted pine-nuts, the slivers of ham and flakes of Parmigiano. Pour the mixture over the asparagus and serve.

Suggestion: substitute boiled ham with hard boiled egg.