Spring has Sprung
Spring has sprung and with it comes warm weather along with fruits and vegetables of the season. To live in Italy is to love gelato which means, “something frozen”. Gelato is different from ice cream in that it incorporates less air as well as less fat. Gelato is made with milk, not cream like ice cream. This often gives gelato a more full-bodied flavor than ice cream. For Easter I decided to cook lamb braised with citrus and fennel and finished with pomegranate molasses.
Incorporating edible flowers is my way of celebrating the warmer weather. When spring arrives my meals tend to move towards more fruits and vegetable. Artichoke dip serves double duty as pasta sauce finished with a squeeze of fresh lemon juice and parmesan. Homemade yogurt is base for taziki sauce. While pizza dough turns into pita to accompany an Easter dinner that is full of flavor and embodies all the best that spring has to offer.
Accompanying the fest is a bottle of Gewürztraminer. Gewürztraminer is a gorgeous and memorably off-dry and sweet wine, whose very aromatic with a complex nose that includes flowers, lychee fruit, perfume, honey and spice.