Here's a lovely and appealing recipe from our friends at Serious Eats: a recipe from Gina de Palma, a chef at Mario Batali's New York restaurant and author of Dolce Italiano: Desserts from the Babbo Kitchen. She is currently researching her next book in Italy, and she sent in this post: Snapshots from Italy: Roman Easter Soup. The soup is a meaty broth enriched with egg yolks, fresh herbs and lemon juice. The sweet freshness balances the heartiness for a great first course in an Easter feast.
More from Serious Eats below, including Starbucks' newest investment, the battle of high-tech toasters, and pork with arugula and endive.
• Back to the Grind for Starbucks - Big news! Starbucks is adding Clover machines to some of its stores. This might actually get us back inside a Starbucks... See our review of Clover coffee here.
• Dinner Tonight: Pork Tenderloin with Arugula, Endive and Walnut Vinaigrette - This looks delicious! We love pork tenderloin...
• A Guide to Cork City's English Market - A guide to one of the best food destinations in Ireland.
• Battle of the High-Tech Toasters - Cool Hunting rounds up the best of the high-tech toasters. We've mentioned one already, the Alessi Toaster with Bun Warmer, and we actually have a video coming up later of the Breville version, Cool Hunting's top winner..
I'm able to appreciate dishes like this in a whole new light since traveling to Rome.
What may have seemed rather simple before now seems as grand if not grander than the "hautest" of French haute cuisine.
To sit in a neighborhood Trattoria in Rome on the advice of a Roman and to dine on dishes that the proprietor describes only by the animal it comes from, on wooden plates, knowing that the recipe has possibly been passed down for a thousand years or more makes the thought of eating a simple soup of egg, herb and lemon give me butterflies in the stomach.
view art's profile
Yes I really want to try this recipe!
view faith's profile
I've been sick lately, and haven't had much of an appetite - until I read this! This will be easter dinner - minus the meat, probably- I was originally planning on having lamb for easter dinner, but I'm not sure my stomach could handle it.
view bunny's profile
This soup looks very appetizing. Me too, I crave more these days for fresh ingredients, home cooking dishes that emphasis the mix of traditional flavors then the exploration of a visual kitchen. After all, recipes that pass the test of time did it because they satisfy us.
view At Home with kim vallee's profile