Agnello con agrumi

1 whole lamb chopped in pieces
Marinade the meat for 2-3 hours with the juice of several oranges, lemons, mandarins and white wine (leave the squeezed the fruit pieces in with the meat)
Remove lamb from the marinade- squeeze off all juice
Place pieces of lamb on an oiled tray, very close together, cover with new, fresh juice of oranges, mandarins and lemons, oil and white wine. Add pine nuts and raisins, if desired.

Cook at 200 degrees Celsius, for an hour and a half.
Turn it once it’s turned brown on one side.

Spring Soup

300 g. fresh fava beans, shelled
300 g. fresh peas, shelled
5 small artichokes- peeled, cleaned and hearts cut into fine slices
1 onion – thinly sliced
parsley- chopped
olive oil- a dash or two

Cover all ingredients with water and a pinch of salt and cook 10 -15 minutes.

Fava Bean Puree

500g fava beans, shelled
onion
tomatoes
parsley- chopped
olive oil- a dash or two

Soak 500 grams of dry fava beans for two hours.
Then cook them in boiling water with an onion, parsley, a few tomatoes, for an hour.
Blend everything using a hand-held blender.
Add salt and pepper to taste.
Cover with olive oil, and serve.

Easy Minestrone

carrots
zucchini
bietole verdi
onion
2-3 tomatoes
finocchio
celery

Carrot, zucchini, onion, bietole verdi, 2-3 pomodori, finocchio, celery
Cut all veggies into tiny cubes
Pour over water, add three T parmesan and salt
Boil and eat!!!

Meatballs

500g ground veal
60g bread crumbs
60g Parmigiano
2 fresh eggs
parsley
a chopped garlic clove
a dash of water
Combine all ingredients and roll into small balls. Then, there are three options:

1. Add them to a broth of fresh vegetables that are half cooked and continue to cook together for 2-5 minutes.
2. Fry them in a pan. Eat plain, or add them to a homemade tomato sauce.
3. Cook them in your homemade tomato sauce so they are not fried.

– J.J. Martin