Close
Photo: Getty Images
There’s nothing like those first few weeks of spring, when the air gets warmer, the pollen count gets high and the produce section gets a little greener. We’re already dreaming about all the spinach, asparagus and carrots we’ll be adding to our menus this season, whether it’s in afluffy quicheor acreamy soup.
And for those of us who celebrate Easter, we’re already trying to decide which veggies will make the final cut and end up in our holiday lineup. To help all of us get past our menu-writer’s block, Giada De Laurentiis has alreadyshared the recipesshe’ll be making for the big day—and these fairly simple recipes could definitely please a crowd.
De Laurentiis' spread will include anArtichoke and Fennel Crudo,Pizza Rustica,Italian Springtime LambandCassata Zuccotto Cake. She also recommends an Easter essential: some festive chocolate. (Her ownonline shopcarries plenty of Italian sweets that would be perfect additions to an Easter basket, including an oversized $76 chocolate egg.)
Likewise, the simple dessert of Cassata Zuccotto Cake can be made with store-bought pound cake, so there’s no need to bake anything. This cold cake gets assembled in a plastic wrap-lined bowl with layers of fluffy, chocolate chip-studded ricotta, chocolate whipped cream and amaretto liqueur-brushed pound cake slices. You’ll need a makeshift double boiler to melt the chocolate and and electric mixer to whip up the whipped cream and ricotta mixtures, but otherwise, this recipe is pretty simple. Best of all, it gets better when you let it chill in the fridge overnight, so you’ve already got one dish squared away on the big day.
The Pizza Rustica and the lamb bake at different temperatures—350°F for the lamb and 375°F for the pie—so folks without two ovens will need to be intentional if they plan to make both. You could opt to make the lamb first, then keep it warm and tented in foil on an oven-safe plate, sliding it back into the oven to reheat just before serving. De Laurentiis' recipe calls for 5 pounds of lamb, so just be sure you have your roasting pan ready to go. You’ll coat the lamb with a garlicky spinach mixture and whole-grain mustard before rolling it tightly and searing it, then roasting for about 75 minutes. As it cooks, you’ll prepare a simple gremolata with breadcrumbs, lemon zest and parsley, which you can sprinkle over the lamb when you’re ready to slice and serve.
Whether you go all in on De Laurentiis' menu or just rifle through for tidbits of inspiration, this menu is hard to resist. You can’t go wrong with a show-stopping dish (or two), a light salad and a make-ahead dessert.
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
Tell us why!
