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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)
4 TBSP extra virgin olive oil, divided
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 2 TBSO olive oil up in a skillet, and
then add onion and new potatoes. Cook until potatoes are browned. Add
the herbs, stirring just
until incorporated. Set aside.
Beat the eggs with the milk and
bread crumbs in a large mixing bowl. Add the cooked potatoes and
onions.
Pour 2 TBSP olive oil into a cold, 10" oven-proof skilled and rub
around to grease the pan well. Pour in the egg mixture and place
mozzarella cheese rounds in a circle around the rim of the
frittata.
Bake until top is lightly golden and the eggs are firm but creamy,
about
25 to 30 minutes.
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