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.