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This idea comes
from Monique, who mentioned this family custom at this site's discussion
board. She makes confetti-filled eggs for her children -- a practice that
stems from the Italian Renaissance when Italian gentlemen would fill emptied
eggs with beautiful perfumes to give to their beloved. As with the pinata,
the Italians allegedly got the practice, via Marco Polo, from the Chinese,
who filled the eggs with powder. The practice of making hollowed-out,
surprise-filled eggs moved from Italy, into Spain, and then into Mexico,
where, filled with confetti and known as "cascarones," they show up at many
different celebrations, especially Carneval.
How to make a Cascarone
Poke a few holes
close together in each end of an egg using a clean needle. Make the
hole on the large end of the egg about the size of a dime. Now, wiggle the
needle inside the egg to break up the yolk, and using the air inside a kitchen
baster, blow the contents of the egg through the egg's large end and into
the bowl.
Rinse the egg with cold water inside and out, blowing out the water if needed.
Let dry thoroughly and store in an empty egg carton. When ready, dye and
decorate the eggs as desired. When completely dry once again, fill them with
confetti (use a funnel) and close up the holes made with tissue paper and
glue, stickers, or what have you.
The idea is to break them over (not "on") others' heads, but of course, children
will enjoy smashing them on each other! These eggs can be hidden in place
of regular Easter eggs, if you like.
If you started too late to save a lot of eggs from cooking, make a few frittatas
(Italian omelettes) during Holy Week and you'll have plenty of eggshells
to work with. Another option is to blend the eggs and freeze them for later
use:
Herb Frittata
with Fresh Mozzarella and New Potatoes (serves 8)
2 tablespoons extra virgin olive oil
1 large onion, diced
6 small new potatoes, quartered (or 1 medium potato, in 1/2-inch cubes)
1/3 C. minced blend of rosemary, thyme and chives (or 3 TBSP dried)
12 eggs, slightly beaten
1 cup milk (can be fat free)
1/4 cup fresh bread crumbs
8 ounces fresh mozzarella cheese, thinly sliced
salt and pepper to taste
Heat oven to 400 degrees. Heat a 10-inch nonstick skillet over medium high
heat.
Add olive oil, onion and new potatoes. Cook until potatoes are browned, about
five minutes. Reduce heat to medium and add herbs, stirring just until
incorporated.
While onions and potatoes are cooking, beat the eggs with the milk and bread
crumbs in a large mixing bowl. Pour into skillet and stir lightly to mix
with the other ingredients. Cook until bottom is set, about two minutes.
Place mozzarella cheese rounds in a circle near the rim of the frittata.
Transfer to oven and bake until top is golden and eggs are firm, about 25
to 30 minutes.
Source: Midwest Dairy Association
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