Originally Published: 2009-05-10

Mother’s Day is here. Sure, you can take her out for a nice brunch, but there is something else you can do that’s straight from the heart: cook for her.
You might want to begin with a wonderfully flavourful soup – the colourful Butternut Squash Soup is a good start. Butternut Squash is a yellow-skinned veggie with a sweet, nutty taste that is similar to pumpkin. The secret is to roast the squash before pureeing, so that the flavour really comes through.
When it comes to starters, make a lasting first-impression with dishes that take advantage of fresh vegetables from the garden. For an elegant touch, wrap thin slices of prosciutto (Italian ham) around wedges of pears, peaches, cantaloupe or lightly blanched asparagus spears for a beautiful antipasto plate. Serve with crusty Italian bread.
Rice balls, or Arancini as Sicilians call them, make a great fingerfood. Arborio rice, eggs, Romano cheese, fresh parsley, tomato sauce, mozzarella cheese, prosciutto, fresh bread crumbs, and salt and pepper combine to make these deep-fried rice balls that are good served either hot or cold.
Dishes created from edible flowers are sure to wow mom. To make Dandelion Fritters, simply mix baking powder, cinnamon powder, salt, whole wheat flower and chopped dandelion flowers. Beat egg and milk and olive oil and stir into the dry mix. Add the dandelion flowers and fry until golden.
For the main course, consider a traditional Roman spring recipe called La Vignarola. This classic dish combines braised artichokes, fava beans, peas, white wine and pancetta.
Asparagus is the epitome of spring vegetables. Italians are big fans of asparagus’ distinctive crown-life tuft and its green stalk. Long praised for its taste and texture, asparagus can be cooked, boiled, baked or grilled, and it is equally versatile as the starring attraction or when partnered up with a host of colourful veggies in a side dish. Tortino con gli asparagi is just the thing to serve for a Mother’s Day brunch. Plump, fleshy asparagus spears are combined with eggs, whole milk, grated Pecorino cheese, butter, breadcrumbs, and nutmeg and salt. The end product is a wonderful flan that can be served as a main course or as a side platter.

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