After a very rainy winter here in Italy, spring has sprung and with it, the first peas, fava beans, and asparagus have started appearing at the market and fruttivendolo. If you’re in Italy, now is the time to enjoy the last of the artichokes and winter citrus while waiting for the first strawberries of the season. We always look forward to spring and the fresh green vegetables it brings, so we thought now would be a great time to round up some inspiring recipes from our guest hosts that you can cook all season long.
Zoë François’s Almond Cake with Buttercream Roses
Zoë likens this recipe to a pound cake, but the almond paste and blood orange glaze remind us of sweet Sicilian desserts. With its pretty pink glaze and buttercream roses, this cake feels made for a celebration, but skip the roses and it’s perfect for everyday snacking.
Get the recipe here | Learn more about Zoë’s tour in Eastern Sicily here
Evan Kleiman’s Roast Asparagus with Fried Egg
Asparagus are a sure sign of spring, so we always reach for them as soon as they appear at the market. We love them roasted in the oven, boiled and drizzled with olive oil, or added to pasta sauces or risotto. Evan notes that her recipe is inspired by asparagi alla milanese, but she substitutes a fried egg for a poached egg and roasted asparagus for blanched asparagus. A generous grating of Parmigiano Reggiano as the final touch is non-negotiable.
Get the recipe here | Learn more about Evan’s tour of Sicily here
Meryl Feinstein’s Citrus & Pistachio Pesto
Grab the last of the winter citrus off the shelves for this Sicily-inspired recipe that uses both the zest and the juice of an orange and a lemon. As Meryl explains, this recipe is based on pesto agli agrumi, but she has substituted pistachios and pine nuts for almonds. Make this recipe, then make the original version with almonds and let us know which one you prefer.
Get the recipe here | Stay tuned to learn about Meryl’s next tour
Erin O’Brien’s Spring Greens Lemon and Parmesan Pasta Salad
This pasta salad embraces the bounty of spring with asparagus and peas. As Erin notes, you could add some arugula if you want more greens. We think this pasta salad would be ideal for a picnic, but you could make a hot version of this dish by boiling the asparagus and peas until they’re soft, then blending them to make a creamy sauce punched up with lemon zest.
Get the recipe here | Sign up for Erin’s tour in Puglia here
Justine Doiron’s Slow Roasted Salmon with Salsa Verde
Salmon is always a crowd pleaser, so this healthy, tasty main dish is sure to be a hit. As Justine explains, slow roasting the salmon with plenty of olive oil ensures that it stays tender and flavorful. For the salsa verde, Justine uses fresh dill, fresh parsley, capers, red onions, garlic, lemon zest, red pepper flakes, kosher salt, lemon juice, white wine vinegar, and olive oil, but you can adjust it to your taste.
Get the recipe here | Join the waitlist for Justine’s tour of Puglia here
Elizabeth Minchilli’s Strawberry and Ricotta Cake
This cake from Elizabeth’s book, The Italian Table, draws inspiration from a fruit-topped cake she ate at Masseria Potenti in Puglia. She substituted strawberries for figs, which makes it perfect for late spring or early summer, but notes that you could use whatever soft, juicy fruit you like. The ricotta makes it rich and indulgent. Eat it for breakfast, as an afternoon snack, or after dinner. You can’t go wrong!
Get the recipe here | Join the waitlist for Elizabeth’s tour in Parma here
Featured photo courtesy of Justine Doiron.
