Easter in Italy Has Rice Cake Recipe of Traditional Easter Foods
Easter in Italy is celebrated by rich traditions celebrating the resurrection of Jesus Christ, the basis of the Christian faith. Easter is celebrated the first Sunday after the first full moon after the spring equinox. The celebrations start on Good Friday before Easter and carries through the following Monday. There are rituals, solemn processionals and masses commemorating the joyous celebration. The parades are often in ancient traditional costumes.
Easter in Italy, in many villages, is the beginning of the festival season. In areas like Tuscany, villagers will spend weekends celebrating until September. After the spring housecleaning is done, the local Priest comes to the house to bless it and to bless a bowl of eggs. The egg symbolizes the never ending cycle of life and death and at Easter many egg dishes are served. Popular dishes are the frittata and Easter pie, made both with and without sugar.
Pictured Above Calvario in Good Friday Sicily, Italy The following recipe is often made as a gift to the priest.
RICE CAKE Preheat oven to 325F degrees. Bottom pastry:
Mix together in a bowl and cut in with a pastry cutter. Stir in the yolk. Work dough with hands an press together in a ball. Press dough evenly in the bottom and up the side of a 9 inch springform pan. Bake for 30 minutes or until golden brown.Cool.
Filling:
Turn oven temperature up to 400F degrees and preheat. Combine milk, rice, sugar, salt and butter over a double boiler. Cover and cook, occasionally stirring for 2 ¼ to 2 ½ hours or until rice is soft. Pour part of mixture into the eggs, and then stir it back into remaining rice mixture. Add almonds and almond extract and stir in. Pour into baked crust and bake for about 20 minutes or until center is firm.
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