Happy Easter

There is an Italian expression that captures the gladness of Easter. When one is bursting with joy he is said to be “contento come una Pasqua”, happy as an Easter Sunday. The implication may be religious happiness, since the significance of Easter morning is the basis of Christian faith. On another level, the sense of unbounded joy may refer to the anticipation of a feast after weeks of penance and fasting.

Although roast lamb is the traditional Pascal meal, I’m offering an alternative entrée of roast pork for those who don’t enjoy lamb and are weary of ham. I’m also including a recipe for special potatoes from my brother-in-law’s mother, Prudence Dispensa. They are popular with everyone, but require some tending so they don’t stick to the pan.

For our family, it is not Easter if I don’t make my mother’s calzone. We eat it as an appetizer and I usually make a triple recipe so everyone can take some home to eat the next day. It is a savory pie, sometimes called Pizza Rustica. It resembles quiche. That recipe can be found on page 54 of "From Ann's Kitchen: The Recipes and Reminiscences of Ann Sorrentino." (On shelf at the Downers Grove Public Library 641.5945 SOR)

Happy Easter to all.

INSALATA PER PRIMAVERA
(Springtime Salad)

For each person, line an individual salad plate with a variety of tender mixed greens, torn up. On each serving, attractively arrange 3 cooked and peeled shrimp, two black olives, 2 cherry or grape tomatoes, two spears of cooked asparagus and a slice of hard-cooked egg. At serving time, drizzle with your favorite homemade oil and vinegar dressing. Balsamic vinegar is especially nice with this salad.

-Lori Sennebogen



ARISTA
(Pork Loin Roast)

1 teaspoon fennel, ground
1/2 teaspoon rosemary, crushed
1 teaspoon garlic salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 (3 pound) boneless pork loin roast
Paprika (optional)

Combine the first four seasonings with the olive oil and roll the roast in this mixture. Place in a roaster with deep sides. Spoon any leftover seasoning mixture onto the roast. Sprinkle with paprika if desired. Bake at 325 degrees for 35-40 minutes per pound or until a meat thermometer inserted in the center of the roast reaches 170 degrees. Let rest for 15 minutes before slicing. While roast is resting, make pan gravy if desired.

NOTE: I use a small pepper mill to grind the fennel. This is an efficient alternative to crushing it or grinding it in a blender.

-Lori Sennebogen


PATATE CROCCANTI
(Crispy Golden Potatoes)

6 large potatoes
1/4 cup flour
1/4 cup grated Parmesan cheese
3/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup butter
Fresh parsley, chopped

Peel the potatoes and cut into quarters or sixths. Combine the flour, cheese, salt and pepper in a bag. Moisten the potatoes with water. Shake a few at a time in the bag, coating them well. Melt the butter in a 9-inch-by-13-inch pan. Add the potatoes and bake in a preheated 375-degree oven for 1 hour. Turn several times during baking using a spatula. When golden brown, remove to a serving bowl and sprinkle with parsley. These work out well if baked in a Teflon-coated roasting pan.

-Prudence Dispensa