Springtime in Sicily - Cooking with Rosetta

Springtime in Sicily
March 23, 6:30 pm

We will take ourselves

to Sicily

right at the

beginning of

pring

and

prepare a typical menu

that

appears on Sicilian

tables to

celebrate the

new season. We

will

start with a risotto of

artichokes,

roast a leg

of lamb

flavored only

with fresh herbs,

lemon,

garlic and

olive oil. Our

lamb will be

accompanied by

roasted fresh

asparagus and

potatoes. To

crown our

celebration, we will

make a

beautiful

cassata

that is

typically

prepared to celebrate

Easter in

Palermo. This

is a

beautiful

dessert

that looks so

difficult to

make, but I will share

the secrets

of how to

prepare it.

Risotto con Carciofi
(Risotto with fresh artichokes)

Agnello al Forno
(Leg of lamb roasted with fresh herbs and lemon)

Patate arrostiste al forno
(Potatoes roasted with fresh herbs)

Roasted Asparagus
(Fresh asparagus roasted and drizzled with olive oil and
lemon zest)

Cassata Siciliana
(Sponge cake filled with ricotta)