Growing up catholic, I quickly learned the ways of symbolism. I mean, it’s hard not to, what with seeing a guy nailed to a cross every Sunday or 5 days-a-week at school, and in all of our bedrooms. Easter is a celebration of life and no other food item signifies life more than the egg - even the Beastie Boys know that! As a kid, my mom would make these awesome treats around Easter: a pretzel wrapped around a shelled boiled egg and then covered in sprinkles. It, too, was an Italian tradition, packed with symbolism - you think a pretzel got its shape from just anywhere? HERESY! Pretzels actually were made by Italian monks and the twisty shape mimicked how people would pray back in the 1st century - arms crossed against their body, hands touching their shoulders - yeah, pretzels are that old!
Also in school, and frequently in church homilies, we were referred to as the flock, and Jesus was the shepherd. So, it’s a no-brainer that lamb and eggs are the featured item in the traditional Italian Easter dish, Brodetto Pasquale. However, I can’t let the fact that Brodetto features prominently in the name of this dish. In Italian, brodo means broth and brodetto typically refers to a fish-based broth. There are no fish in this dish. Pasquale means Easter, so perhaps with that qualifier, all bets are off as to the contents? Adding further to the confusion, I add yet another qualifying word, frittata, because I simply was not in the mood for soup. But, traditionally, a Brodetto Pasquale (lamb soup thickened with egg), would be the primi piatti of a very large festive meal.
One item that is missing from this dish is a vegetable native to Italy: cardoon. This stalky, bitter, vegetable is a cousin to the artichoke and is like the Ben-Hur version of celery - the stalks are lined with thistle. This painful ingredient also makes sense for the meal preparation as Jesus was given a crown of thorns. This dish is a mere flogging away from completion of the Stations of the Cross! I subbed in some artichoke hearts and some fennel to mimic the missing flavor, instead. One of my favorite fall dishes to make is a rosemary braised lamb shank. I just adapted that to make a super quick version in the form of a frittata. Hope you have a nice, relaxing, Easter Sunday.
Brodetto Pasquale Frittata (Tags: Italian, Breakfast, Brunch, Lunch, Dinner, Eggs, Lamb)
15 oz. can of whole tomatoes
Small onion, minced
2 small carrots, minced
Medium-sized fennel bulb, cored, halved and thinly sliced
1 lb of lamb stew meat (or leg meat) cut into 1 inch chunks
3/4 lb thin asparagus
15 oz can quartered artichoke hearts
Sprig of rosemary
2 cloves of garlic, minced
10 eggs
1/4 cup extra-virgin olive oil + 1 tbsp
1/2 cup grated Pecorino Romano cheese
Handful of parsley leaves, minced
Coarsely chop all but 2 of the tomatoes from the can and set in a mesh strainer to drain.
Heat the tbsp of evoo in a pot over medium heat and sauté the onion, carrots and fennel with a pinch of salt. While the veggies sauté, dry and season the meat with kosher salt and black pepper and add to the pot and increase the heat to medium-high. Stir the meat and vegetables occasionally, cooking for about 10 minutes.
Heat the oven to 350.
Meanwhile, chop off the bottom-third of your asparagus and discard. Reserve 3 stalks and slice the remainder on the bias. Drain the artichoke hearts, reserve 2 quartered segments and chop the remainder. Mince the rosemary.
When the meat has browned, add in the sliced asparagus, chopped artichokes, chopped tomatoes, rosemary and garlic. Stir until fragrant and any excess moisture from the tomatoes has cooked off. Season with black pepper. Remove from the heat and let cool slightly.
In a bowl whisk together the eggs, evoo, cheese, parsley and a half teaspoon of freshly cracked black pepper.
Pour the stewed meat and vegetables into a wide and shallow baking dish. Pour the eggs over and either shake the dish or use a spoon to mix everything and ensure the eggs are evenly distributed. Place the reserved 3 spears of asparagus and artichokes on the top of the egg mixture.
Cook in the oven for about 20 minutes. Finish, using the broiler for a couple of minutes, if the eggs aren’t quite set. Serve warm or at room temperature.
____________________________ Copyright 2021, Brendan McCann, All Rights Reserved.
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