Welcome to my world - a blend of passion, taste, and old-world traditions.

Benvenuti nel mio mondo - un mischio di passione, gusto e vecchie tradizioni.

Wednesday, March 25, 2015

OUR TRADITIONAL MENU DI SABATO SANTO (HOLY SATURDAY)

While fasting and abstinence are no longer required on Holy Saturday, for us fasting in the morning and eating dinner around 6 p.m. is a good way to observe this sacred day.  As mentioned in other posts, it's our tradition to buy a young, locally grown lamb at Easter time.

Now to the menu.

Lamb Scottadito (finger-blistering grilled lamb chops)


·     12 thickly cut lamb chops
·     leaves from sprig of fresh rosemary
·     2 cloves of garlic
·     1/4 pound cured lard or prosciutto fat 

·     Salt & pepper to taste 


Grind the lard, rosemary leaves, and garlic to make a smooth paste. Spread it on both sides of the chops and let them sit in a cool place for at least 8 hours or overnight.

Fire up your grill and when hot, 
lay down the lamb chops. Cook them briefly, flip them, and grill the other sides. Cooking time should be 5 to 10 minutes, depending upon your grill and your taste.  We like them medium rare.

Remove them and serve 
while they're hot enough to burn the fingers.

I like to serve the lamb chops with Spezzatino di Carciofi (Artichoke stew).


In the alternate, an abundance of Zucchini Fritters (Frittelle di Zucchine)