Easter is a very important holiday in Italy, it is a national holiday celebrated with many culinary traditions that vary throughout the territory. The traditional Easter dishes made in Ragusa and throughout its provinces, are the impanati, a pot pie type of dish filled with lamb that is first seared and browned in garlic and olive oil, and then sealed in the pie crust to then be baked. The pasturieddi (little canisters) also made with lamb meet or beef,made in a similar way, and scaccie which is a calzoni like dish, filled with different vegetables,or ricotta cheese and sausage.
Update:will be posting recipes to the aforementioned dishes around Easter time of next year. Sorry, this are lengthy recipes, I did not have enough time to prepare them and post them before the holiday.
Impanati
No comments:
Post a Comment