Where To Find Traditional Easter Dishes In Singapore
Torta Pasqualina (Italy)
Where to find it: Dolce Vita
Making the delicious pie starts with the delicate puff pastry—33 layers to be exact and one for every year of Jesus’ life. It's baked to crisp perfection before stuffing it with fresh eggs (representing new life) and a savoury mix of spinach, ricotta, cheese, ham and cheese. Every Italian family puts their own twist to this traditional recipe. For chef Marco Manocchio, who grew up in Rome, he jazzes up the filling with the addition of artichokes—his favourite ingredient. This will be available at Dolce Vita's Easter brunch this Sunday.
(Related: Review: Dolce Vita)
Baby Lamb (Italy)
Where to find it: Basilico
Head chef Luca Beccalli says that its abundant supply during this time and strong association with the religion are the reasons why lamb is an Easter staple. Savour chef Beccalli's take on the dish, which sees the meat marinated overnight in Mirto liqueur and blackberries, seasoned with herbs and spices and slow-cooked in a pizza oven for five hours. Not only does it give the dish a nice, smokey flavour, the use of Mirto liquer also gives off a fresh scent reminiscent of Sardinia, which the chef claims is “impossible to forget”.
(Related: Review: Basilico)
Colomba di Pasqua (Italy)
Where to find it: Zafferano
The dove-shaped cake is believed to signify peace and the arrival of spring. It’s made with humble ingredients including flour, eggs, sugar, natural yeasts, candied orange and almonds. Head chef Emanuele Faggi shares that the baking process is laborious as it requires a quadruple leavening procedure and takes at least 30 hours for the dough to rise. Nevertheless, it’s worth all the effort as it makes for a soft, moist and aromatic Colomba cake with a touch of sweetness from the fruits. Chef Faggi wants to share this tradition with Singapore, so he has arranged for cakes to be delivered from Italy to be part of the restaurant's Easter extravaganza.
(Related: Review: Zafferano)
Roasted Lamb (France)
Where to find it: Kwee Zeen
Cluster executive chef Bertrand Valegeas says that the roast lamb is a “fixture in our Easter festivities in France", and this is why he has decided to bring this dish to Singapore. Preparing it is a challenging process as he marinates the lamb for 48 hours in a concoction of herbs and spices and prepare the stuffing from the innards. It’s roasted for 5 to 5.5 hours come Easter Sunday, and rubbed with olive oil and garlic for a fragrant finish. “In my opinion, the crispy skin is the best part of the lamb!”
Torta Pasqualina (Italy)
Where to find it: The Clifford Pier
All Italian families have different interpretations of this vegetarian pie. Chef de cuisine Carlo Marengoni sticks to the recipe that has been passed on within his family for generations. The pastry dough dipped in olive oil is filled up with a mixture of sauteed spinach, onions, garlic, beaten eggs and ricotta and parmesan cheese. After it’s seasoned with salt and pepper, chef Marengoni carves holes into the mixture and adds in fresh eggs. It’s then covered with pastry dough and baked for 40 minutes, yielding a crisp flaky crust that reveals a hearty filling.
(Related: Review: The Clifford Pier)
Note: Images are for illustration purposes only.
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