At Easter many do not renounce the tradition of eating lamb or kid: here are the differences and 10 ways to cook them, in the first and second courses. Recipes that cross all over Italy, but also some gourmet proposals.
Lamb Ravioli and mushrooms pioppini, seasoned with the lamb cooking bottom. A perfect elegant dish for a fine Easter dinner. With step by step video tutorials to make ravioli
Rack of lamb: a classic European cuisine, da servire con un morbido purè di patate e cipollotti glassati. La scelta perfetta per il pranzo di Pasqua
Stew of lamb with onions and peas: a second easy and tasty dish, perfect for Easter still want to tradition
Coratella with artichokes: one of the most typical Roman recipes of the Easter period. The original recipe step by step for those who do not want to give up lamb and the recipes of their regional tradition.
Kid baked Sicilian, strictly with potatoes and red onions. easy Recipe, typical of Christmas and Easter. Lamb can also be used and it is a great alternative to stewed kid, cooked with garlic and parsley.
Kid stew with potatoes, Easter classic Sicilian cuisine that never fails on the table, even at Christmas. Original recipe and easy.
Pappardelle with lamb ragu, Artichoke and smoked ricotta: the perfect first course for those who don't want to give up lamb at Easter
Abbacchio alla cacciatora, one of the most traditional recipes of Roman cuisine and Easter. Served with baked potatoes and stuffed artichokes.
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