Italian Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: Italian Eggs Easter Saveur Remove all Difficulty Easy (3) Medium (2) Course Bread (2) Breakfast/Brunch (2) Appetizers (1) Soups & Stews (1) Season Fall (2) Spring (2) Winter (2) Summer (1) Technique Bake (4) Saute (1) Topic Recipe (5) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Source:Saveur"; var omni_prop8 = "Cuisine:Italian,Main Ingredient:Eggs,Occasion:Easter,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 12/27/2009 Ricotta and Roasted Pepper Frittata (Frittata con Ricotta e Peperoni) Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008). Issue #113 05/06/2011 Asparagus Frittata This recipe appeared with the feature "The Incredible Island of Food and Wine" by Chloe Osborne (April 2004), a close look at the culinary world of Tasmania. Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch. Issue #74 03/29/2007 Eastertide Tart This epic Genoese tart was traditionally made with 33 layers of dough—one for each year of Christ's life. Issue #15 04/06/2007 Bread with Prosciutto and Olives This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning. Issue #11 04/06/2007 Roman Egg-Drop Soup As the eggs are whisked into the stock base for this soup, they take on the appearance of little rags, or straccetti,; hence the Italian name for this dish: Straciatella. Issue #11