Holidays are the ideal time for dust off the most ancient traditions. Here then is a selection of Easter recipes inspired by regional dishes and seasonal preparations to return to dishes that it would be a shame to forget. And speaking of Easter forgetfulness, one of the most disused techniques is that of lamb preparation. The strong taste of its meat requires special procedures and it is necessary to start working it two days before cooking. To eliminate wild odor let it soak overnight in water and lemon by changing the water two or three times. We will then proceed with one simple marinating in white wine with a clove of garlic, a sprig of rosemary and salt. We can add aromas to taste, such as bay leaves, pepper and juniper berries and we must let it marinate another night in the refrigerator before it can be cooked.

But Easter does not only mean lamb. The traditional recipes for this holiday are so many and delicious that you can choose between 50 preparations to compose our menu.

appetizers

Asparagus cake white, rich mini casatelli, cheese brioche with surprise, clafoutis of asparagus, peas and peas, bis of puntarelle with anchovy sauce, small Pasqualine, boiled eggs with three fillings, tortano of Easter, green omelette and new potatoes, courgette flowers stuffed with mozzarella, pie dish rabbit, omelette with wild herbs, potato croquettes and cod, scallops Venetian style Easter Cake with cheese.

first

lasagna with vegetable ragout, green lasagna with dandelion, watercress, borage and ricotta, crepe lasagna, with asparagus and taleggio cheese, saffron lasagna, with osso buco ragù, risotto with nettles and provolone, chicory, cheese and eggs, badly made of ricotta and borage with cream of corn, garganelli with agretti, ginger and lamb ragù, fusilli with lamb ragout and olives.

Seconds

Stew of lamb, blanquette of rabbit and vegetables, cod in batter and panzanella, morsels of kid au gratin, leek and potato timbale with pecorino and pea cream, sea snails with agretti and bottarga, veal roll with herbs, broth of Porto Recanati, sciara rabbit with olives and pears, rabbit roll with raisins and pine nuts, leg of lamb stuffed and new potatoes, honey and pink pepper lacquered lamb, lamb saltimbocca, lamb rollatine with black truffle and thyme, sweetbread golden and puntarelle with lime, lamb stew in foil, sweetbreads with horseradish sauce and vegetables, lamb roll with grilled potatoes, cutturiddi, stewed lamb.

Desserts

Tronchetto of Easter, cassatine sponge cake, placket with lemon cream, roll filled with light cream, cannoli stuffed with asparagus, pastiera Neapolitan.

In the gallery above, the 50 Easter recipes stolen from tradition