This article is published in number 14 of Vanity Fair on newsstands until April 7, 2021
The Easter Monday picnic is an unmissable event, and even if we are now stuck at home by the pandemic over the years, the “traditional” rain on Easter Monday has taught us to do our best.
It can be organized on the terrace, in the garden, in the living room, thanks to a plaid, a tablecloth – better if in red and white checkered – and, fundamental element, a nice basket with accessories: without that a picnic can be done the same, but it loses much of its charm, perhaps the possibility of imagining oneself as guests of a Jane Austen’s country breakfast, in the garden of Barton Cottage with the Dashwood sisters or on the excursion to Box Hill with Emma and Mr Knightley.
How do you prepare a perfect basket? First of all by balancing the right amount of salty and sweet foods, suitable to be eaten cold but that do not spoil if kept out of the fridge for a long time. Fresh dishes like a quinoa salad with avocado, asparagus and quail eggs – a must for spring -, or cous-cous with mint-flavored cherry tomatoes, sandwich with salami and pickles, toast with smoked salmon and avocado, pinzimonio of seasonal vegetables, focaccia with grilled vegetables, small Club Sandwich, salty omelette stuffed with ham and cheese or veal with tuna sauce, cut into small pieces, a caponatina in pot and a Sardinian dish as tasty as pane frattau (In the gallery above the photos of the dishes).
And after the desserts, like a banana pie or Easter pastry bunnies, not being able to go out, one can allow oneself a “pennica” from tradition. This time it is justified.
Top photo by StockFood
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