South Philly Review

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Easter dinner should feature the foods of spring. Since it’s early this year, seeking out local seasonal ingredients could be tricky. The main course, however, is a no-brainer.

My friend Thom, a lifelong South Philadelphian, is an accomplished cook. He is a second generation Italian-American, who always prepares lamb for Easter if he and his family are dining at home.

My Irish-American friends feast on ham or a pork loin. Greek-Americans cook lamb or goat. Since Passover is an eight-day festival, (by the time you read this I’ll be sick of matzoh), I will roast lamb once my sister Sandy goes home to Bucks County. She refuses to taste it even though my mother broiled rib lamb chops for dinner once a week when we were growing up.

I always resort to frozen vegetables when fresh ones are not in season. Peas and white corn come to mind. Still, you can find fresh green beans, asparagus and broccoli. Although I consider them a fall/winter vegetable, fresh Brussels sprouts can be found in the market. Oven-roasted potatoes are simple to prepare. Just slick them with olive oil and season with kosher salt and freshly ground black pepper. I purchased a silicon brush which I really like. It goes straight into the dishwasher after I slick potatoes or vegetables.

Begin Easter dinner with an All-Green Salad. The lamb recipe is from “Food and Memories of Abruzzo: Italy’s Pastoral Land” written by my friend Anna Teresa Callen. It’s the only cookbook on the foods of this ingredient-rich region written in English.

■ All-Green Salad ■

Ingredients:
2 romaine hearts, torn into pieces
1 large head of frisee, torn into pieces
1 large bunch of arugula
4 Belgian endives, sliced
2 pounds of baby spinach leaves
Kosher salt and freshly ground black pepper, to taste
1/2 cup of olive oil
Juice of one lemon

Directions:

Place all of the salad ingredients in a pretty serving bowl. Season with the salt and pepper.

Whisk together the oil and lemon juice. Pour over the salad and toss well.

Serves six to eight.

Note from Phyllis: If the salad seems a bit dry, simply add a little more oil and lemon juice.

■ Lamb with Herbs Vita-Colonna ■

Ingredients:
3 slices of Proscuitto di Parma
2 cloves of garlic
2 teaspoons of fresh rosemary leaves
2 teaspoons of fresh oregano
3 sprigs of fresh parsley
1/4 cup of fresh mint leaves
6 tablespoons of red wine vinegar
2 tablespoons of water and an additional 3/4 cup for the bottom of the roasting pan
1 teaspoon of sugar
1 5 to 6-pound leg of lamb, trimmed of fat
2 to 3 tablespoons of extra-virgin olive oil
Freshly ground black pepper and kosher salt, to taste
3/4 cup of fresh bread crumbs
1/2 cup of fresh parsley, finely minced

Directions:

Preheat the oven to 400 degrees.

Place the first five ingredients in the bowl of a food processor fitted with the steel blade. Process until finely chopped. Remove from the bowl and set aside.