A dish that we have every year for Easter (and only Easter) is Fatad.
(pronounced fuh-tahd)
That’s what we always grew up calling it, knowing it was an Italian egg dish. But we found that if you ask anyone who is Italian, more than likely they have no idea what fatad is, lol.
We thought that it was not-so-ethnic and more so made-up, but in searching Google and found that Fatad roughly translates to “omelet.” Aha!
Easter Fatad
-diced Genoa salami (preferably from a good Italian deli)
-Italian sausage, no casing (ditto, get it from the good place)
-lots of eggs
-lots of ricotta cheese
-salt and pepper
In a large skillet, brown the Italian sausage. Add the salami and cook it until warm.
In a separate bowl, combine eggs and ricotta cheese, scramble and mix. You want this to be more eggy than you would if you were making stuffed shells or lasagna, it’s essentially scrambled eggs with ricotta.
Once meat is done cooking, add the egg/ricotta mixture, cook until eggs are no longer runny. Add salt and pepper to taste.
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Not necessarily a breakfast dish, we typically serve it several hours after dinner, after everyone is done moaning and groaning from eating too much. Enjoy!
Do you have any traditional Easter dishes? Share them in the comments! 🙂
