Apologia: The Fullness of Christian Truth

``Where the Bishop is, there let the multitude of believers be;
even as where Jesus is, there is the Catholic Church'' Ignatius of Antioch, 1st c. A.D

Confetti Eggs

Cascarones are confetti-filled eggs 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 (pignatta in Italy), 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 Cascarones

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, and make it 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.

Cascarones can be filled with rice for weddings, with bird seed for use outdoors so you won't have the mess of confetti, with tiny toys or candies, etc.

If you started too late to save a lot of eggs from cooking, make a few frittate (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
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 iron 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.