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).
Raclette, essential to this treat from Juveniles in Paris, is a flavorful Alpine melting cheese.
This spring Easter menu is pure celebration food perfect for your entire extended family.
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