•

Kosher Cooking,
Italian Style

purpose flour (1 cup matzah
meal)
salt, pepper, nutmeg to taste
3 tablespoons butter

PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS

R

ecipes that have been
passed down from Carol
Romano's Italian Jewish
great-grandmother Pia, in
Siena, Italy, are sure to find their
way onto Romano's table.
"People don't realize how the
ancient Jewish presence in Italy-
plays an important role in some
of country's most traditional dish-
es," said Romano.

CHICKEN RICE SOUP
WITH MATZAH BALLS

1 boned chicken breast (2 halves)
1 egg, slightly beaten
1/4 cup matzah meal
2 tablespoons chicken broth
pinch of nutmeg, cinnamon or
allspice
1/2 teaspoon salt
21/2 quarts chicken broth
1/2 cup uncooked rice
6 hard cooked egg yolks (optional)

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Grind chicken breast. In a bowl
combine egg with matzah meal
and 2 tablespoons broth. Mix well;
add ground chicken, salt and
spice, mix well again. Refrigerate
for 1/2 hour.
Shape mixture into tiny
dumplings. Bring broth to boil,
add rice and dumplings and cook,
covered for 20 minutes.
If desired, at serving add hard
cooked egg yolks and serve at
once. Serves 6.

SPINACH GNOCCHI

24 gnocchi
2 packages frozen chopped
spinach (10 ounces each)
1 cup ricotta cheese
2 large eggs
2/3 cup grated Parmigiana
cheese
1 cup plus 3 tablespoons all

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Cook spinach according to direc-
tions. Drain well; let cool.
Squeeze spinach very dry and
place in medium bowl. Stir in the
ricotta, add eggs, mix well. Add
1/3 cup Parmigiana cheese, 3 ta-
blespoons flour, the salt, pepper
and nutmeg. Stir to mix well. Re-
frigerate in a covered bowl for at
least one hour.
Spread remaining flour in a
shallow baking pan. Press a ta-
blespoonful of spinach between
the spoon and your hand to form
an oval-shaped gnocchi. Place on
flour. Repeat until all the spinach
mix is used.
Roll gnocchi lightly in flour to
coat evenly; discard excess flour.
In a large pot of boiling salt-
ed water, drop gnocchi and al-
low to cook uncovered until they
puff up and are fairly firm to the
touch. Remove the gnocchi from
the pot with a slotted spoon and
place them on a paper toweled
plate. Then transfer them to a
greased baking dish. Continue

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process until all the
gnocchi have been
made.
Arrange /,
gnocchi in a
single layer
and top with
4,
melted but-
ter and grated
cheese. Place un-
der broiler or in oven
for a few minutes, just
to heat them all thor- .
oughly and to brown the top
slightly. Serves 4 to 6.

ARTICHOKE RISOTTO

6 artichokes
1/2 cup olive oil
3 teaspoons salt
1/2 teaspoon black pepper
3 cups water
1 1/2 cups Arborio rice

Trim artichokes and slice very
thin lengthwise. Heat oil in a
large skillet and fry artichoke
slices over high heat, turning of-
ten, for 5 minutes.
Lower heat and cook another
10 minutes. Season with salt
and pepper to taste.

Bring water to boil with
1 teaspoon salt. Add rice
and stir well un-
til boiling re-
sumes. Lower
heat and cook, cov-
ered for 10 minutes.
Add rice to artichokes, ad-
/ just seasoning and serve.
Can be served hot or at room
temperature. Serves 6.

TOMATO AND
• MOZZARELLA SALAD

3 large salad tomatoes
1 pound Mozzarella cheese
fresh Basil leaves, 4 for every slice
of tomato
oil and vinegar dressing
salt and pepper to taste
1 teaspoon capers (optional)

Slice tomatoes, allowing three
slices per person. Slice cheese, al-
lowing 2 slices per person.
Arrange one slice of tomato with
basil leaves. Overlap with one slice
of cheese, repeat.
Pour salad dressing over
tomato cheese slices. Sprinkle
with capers if desired. Serve at
room temperature for best fla-
vor. Serves 4.

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LAKEWOOD SPECIALTY
Kosher Foods

25040 Southfield Road
NE Corner of
10 Mile and Southfield
Southfield, Michigan
48075

(810) 569-5000
Fax (810) 569-5801

25250 Greenfield • Oak Park • MI

810 • 967 • 2021

810 • 967 • 0644 fax

Weekly Specials!

• TORINI CHOCOLATE BARS

reg. $2.19 each

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• GEFEN & HADDAR SOAP PADS

reg. $2.29 each

$ 1 99

exp. 5/16/97

$ 349

• HADDAR GEFILTE FISH

All flavors reg. $3.69

exp. 5/16/97

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exp. 5/16/97
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Under supervision of Vaad Harabonim Orthodox Council of Greater Detroit

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