MY EASTER LUNCH

Celebratory gatherings call for a special meal. Michael Diacono, chef patron at Giuseppi’s Bar and Bistro, prepares a sumptuous menu for Easter lunch at home.

Seeing as I’m working during Easter lunch, we will not be entertaining guests at home. Had I been free and had we invited guests over for lunch, what would probably have been on the menu? One thing for sure is that I would avoid the obvious, roast lamb. It’s not that I do not like it. It’s just too easy to fall into that habitual trap. Another reason is preparation. I would want to have everything ready in the morning, leaving me with just the need to finish off the small things closer to lunch-time, without any last-minute panic – not that panic is really in my repertoire, but you never know. Prepare things ahead, and you can enjoy a relaxed lunch with your guests.

EASTER MENU (all recipes serve 8)

Jerusalem Artichoke Soup infused with espresso, served with home-baked foccacia

Broad bean and pecorino “mezzelune”, served with simple mint butter

Roast rack of veal “Bagna cauda”

Aunty Doda’s potatoes

Baked sprouting broccoli with flaked almonds

Vanilla bavarios with honeycomb