Easter Menu: Italian Savory Dishes: Stracciatella Soup, Agnello al Forno and Torta Pasqualina Recipes

Stracciatella (Egg Drop Soup)

  • 2 qts beef broth, seasoned
  • 4 eggs
  • ½ cup grated parmigiano cheese
  • salt & pepper to taste

Beat the eggs with 2 tbsp parmigiano, salt and pepper. Bring the broth to a slow simmer, drop the egg and parmigiano mixture into the broth while whisking vigorously so that the egg becomes solid drops. Add the reminder of the parmigiano, mix well and serve immediately.

Agnello al Forno (Roast Lamb)

  • 2 lb/l kg leg or shoulder of lamb
  • 3 cloves garlic, each sliced into three
  • 1 tbsp chopped fresh rosemary
  • ½ cup white wine vinegar
  • salt & freshly ground black pepper to taste
  • ½ cup extra virgin olive oil

Using a small, pointed knife, make deep slits in the meat and push a slice of garlic and some rosemary into each incision. Mix the vinegar with the salt, pepper, remaining rosemary, and oil in a large deep bowl and add the meat. Leave to stand for 2 hours, turning the meat several times in the marinade. Preheat the oven to 400° F. Place the meat in a roasting pan, pour the marinade over the top, and roast for about 1 hour (depending on whether the lamb is to be pale pink in the center or well done), basting at intervals. Serve with roast potatoes.

Tortino di carciofi (Artichoke Crust)

  • 4 artichokes
  • flour
  • 6 eggs
  • ½ cup grated parmigiano cheese
  • 4 oz olive oil
  • salt
  • pepper

Clean and cut the artichokes in quarters. Coat with flour and fry them in hot oil. Drain off excess fat and set aside. Beat the eggs with salt, pepper and parmigiano and mix with the artichokes. Grease an 8″ pie pan and bake in the oven for about 20 minutes at 325° F.

Torta Pasqualina (Easter Savory Pie)


  • 2 lb, 4 oz flour
  • 4 oz olive oil
  • water
  • salt


  • 12 artichokes
  • 1 cup olive oil
  • 1 sprig parsley
  • 1 small chopped onion
  • 9 eggs
  • 1 lb ricotta cheese
  • ¼ lb grated parmigiano cheese
  • 2 oz butter
  • salt & pepper

With flour, oil, a pinch of salt and cool water prepare a soft dough. Knead well until the dough becomes elastic. Set aside wrapped in a wet cloth. Meanwhile, prepare the stuffing as follows: Clean the artichokes and cut into thin slices; cook in boiling salted water for 2-3 minutes, then drain. Saute the onion and parsley with oil; add the artichokes and cook for 15 minutes. Let cool. Then combine with 3 whipped eggs, parmigiano, ricotta, salt and pepper and mix with the vegetables, set aside. Divide the dough into 8 to 12 balls, the size of an egg, keeping each one in a wet cloth. Flatten each piece of dough, one at a time, making each a very thin disk, larger than the baking pan you are going to use. Place the first circle of dough in a greased 12″ baking pan and brush the surface with oil. Then place another disk over it and repeat the process until you have used 4 disks. Pour the stuffing over and make 6 small cavities close to the border. Pour a raw egg into each cavity and sprinkle each with salt, pepper, parmigiano and butter flakes. Cover with all the remaining disks of dough, each brushed with oil. Pinch the borders and trim the excess dough, prick the top of the pie in a few places then brush with oil. Other greens may be used instead of artichockes. Bake for about 1 hour and serve hot or cold (warm is best).

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