Well, mama is certainly not cookin’ rabbit this time. She did that one Easter (with Marsala and pine nuts–yum, yum, my favorite) and some of the guests wouldn’t eat it! Out came a jar of peanut butter.
“Ok, you guys,” have a great lunch,” she said. That’s like the time she made sweetbreads with pasta, Animelle alla Chitarra, it’s called in that other city we live in sometimes (the best are found at La Campana, if you like those innard things, that is), and one of the guests raved about the pasta and then found out what was in it–this was years and years ago when mama was expermenting with every cuisine under the sun–and the guest ran to the bathroom and who knows what she did in there but…hey, what can you do when you’re learning great recipes from la cucina romana?
This Easter, it’s all French and features a leg of lamb that her nephew made in Texas last fall when she visited her kooky, amazing, Lt. Col. brother and Alida, the winner of one of the biggest chili cookoffs in that neck of their woods. Henry (the nephew) studded a nice leg of lamb with garlic and rubbed it with salt and crushed rosemary and pepper and let it sit in the fridge overnight, then roasted it in a slow oven, 165 C, 250 F, for about three hours or so and it fell of the bone (I wasn’t there, dammit, and that dumbass Shitsu, Cookie, got all the leftovers!). Actually, that doggie is real cute and I think we could be friends if he’d share his leftovers…..
Hope you have a great Easter, a moving Passover and next year, maybe I’ll dress as an egg…
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