Egg at Center of Easter Traditions

With Easter just around the corner some of you may still be scrambling for an appropriate, if not unique, centerpiece for your dining room table. It has been my responsibility each year to provide the centerpiece for our family's "traditional" Easter dinner, a responsibility that I truly enjoy.

According to Larousse's Gastronomique, the use of objects or arrangements as centerpieces dates back to the Middle Ages. Unlike the then fashionable patisserie decorations like candelabras and large floral arrangements, nowadays the tendency is towards simplicity.

Centerpieces are meant to enhance - not impede - the service or conversation at the table. There is nothing more irritating than an overgrown floral arrangement separating you from your guest, except of course, a burnt meal.

Traditional fruit and floral arrangements make beautiful centerpieces for the dining room table. There are many traditions associated with Easter besides the "traditional" dinner that can serve as the basis of an equally attractive table embellishment. Most of these revolve around the egg theme.

In southern Italy, for example, egg-filled breads are a common Easter specialty. In Venice, fiancés declare their true intentions by presenting those whom they love with a rich, buttery focaccin shaped like dove with an egg planted precisely at its heart. In Germany as well, Easter and eggs seem to go hand in hand. There, those in love often exchange eggs painted with pledges of love and faithfulness.

Not wanting to break from "tradition" my centerpiece this year will also revolve around the egg. I will be combining the traditions of painting eggs and baking a loaf savory bread with Italy's "Cannateddi."

Noted amongst Sicilians as a traditional Easter food, cannateddi consists of a sweet dough wrapped around one or more eggs which, during baking, become hard-boiled. Legend has it that the bigger the bread and the more eggs it holds - the more important and loved is its recipient!

Cannattedi

Ingredients:
2ozs. shortening
¼ cup plus 2 tbsps. sugar
1 egg
½ cup milk
1 ¾ cup plus 2 tbsps. all-purpose flour
1 tsp. baking powder
1 tsp. salt
6 eggs (raw) in their shells, dyed
Confectioner's Sugar

Directions:
In mixing bowl, cream shortening and sugar until light and fluffy. Gradually add the egg and milk. Continue mixing until well blended.

Sift the flour, baking powder and salt over wet ingredients until smooth. The dough can then be shaped on a parchment-lined baking sheet.

Before baking, insert dyed, raw eggs into the dough. Bake in a preheated 375° oven for about 20 minutes or until a light, golden brown. Cool on rack and sprinkle with confectioner's sugar or drizzle with glaze as pictured above.