A CORONAVIRUS EASTER

At Christmas and Easter, our home traditions are celebrated with family especially at the table.

The marathon during the Easter period, starts with dinner on Holy Thursday, usually with stuffed artichokes and a pot of mussels and clams.

 

Stuffed baby artichokes

Mussels and clams with broth

Following dinner on Holy Saturday

Lamb stew

Braised peas

and finally a delicious Easter dinner. In short, these days there is nothing more than food. However, after all the liturgies to honor the sacred Resurrection, we sit at the table to consume delicious dishes that are made even better thanks to the company of loved ones.

Home-made Lasagna

Oven roasted leg of lamb with potatoes

Thanks to the 'silent enemy' coronavirus, we are going to have to change things up a bit this year.  Because that's life right now.  But despite the pandemic, celebrating Christ's death and Resurrection are still on the agenda. With social distancing, including stay-at-home orders and self-isolation, we will be observing Easter church services virtually.

There's been a lot of adjustment for everyone over the past few weeks.  And while we might be a little bit sad that we cannot celebrate Easter weekend in person with our loved ones, we encouraged our family to embrace the new.  Because what we are celebrating is the same, regardless of how we celebrate.

We may not share a table with loved ones this Easter weekend but we can surely share our traditional Easter desserts.

Fiadone

Pizza dolce

Pastoni

And we're quite sure … this Easter will be one to remember.

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BRODETTO VASTESE - Fish Soup Vasto Style

I vacationed in Vasto many times as a child and presently have relatives living there. I visited last year and had the pleasure of savoring the Brodetto Vastese once again. For anyone going to Vasto trying the brodetto is a must.

What is a Brodetto and what makes the brodetto vastese spectacular? Brodetto is a fish soup. What makes this one unique is the use of local fish and seafood from the Adriatic. The brodetto is a “poor” dish found in many localities along the Abruzzo coast. What makes the brodetto vastese special and unique is the simple method of preparation: no wine, no water added, no frying involved.

Even the pot called coccio is very important in the preparation and presentation of the dish. A coccio is a terracotta pot capable of maintaining the dish hot even after cooking.

The ingredients are an assorted variety of fish like clams, mussels, shrimps, squid, 3 fresh tomatoes, 2 cloves of garlic, extra virgin olive oil, sprigs of basil and Italian parsley. sweet pepper (I prefer hot pepper), salt and fresh black pepper.

The fish (pesce) must be of different types depending on the season and the availability, but generally rock fish. (scorpion fish, weaver, cuttlefish, red mullet, skate, whiting).

Procedure: Pour ½ cup of extra virgin olive oil in the pot or coccio, add sliced garlic and fresh chopped tomatoes and let it simmer gently for 15 minutes, add the thicker fish first, cook for 10 minutes, add pepper, chopped basil and parsley and the rest of the fish. Continue to cook an additional 5 minutes in medium heat and the dish is ready to serve. The coccio will continue to simmer once removed from the stove.

Important – During the cooking process, do not turn the fish but gently rock the pot back and forth.

Once the brodetto is brought to the table, it’s accompanied solely by artisan bread seasoned with a little olive oil, and, of course, a good wine.

                                             http://www.youtube.com/watch?v=QT8xO_Hucz8

http://www.youtube.com/watch?v=hLl_42u8Fo0