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Add some Italian flavors to your Passover masterpieces.

Annabel Cohen

Remove the garlic from the oil and

Mina de Pesach

Special to the Jewish News

discard. Raise the heat to high, add
the wine and lemon juice to the skillet
and bring to a boil. Add the celery and

Romans use sweet white onions, but
any sweet onion will do in this recipe.
6 sheets of matzah

cook for 2 minutes. Add snapper fillets
to the pan and cook for about 6-8 min-

2 cups chicken broth
Filling:

Rome

've been spending March in Rome,
working at a restaurant (actually an

I

osteria — wine bar and restaurant)
to, as I like to say, learn to cook

Italian food with an "Italian accent."

The Jewish community in Rome is the
oldest continuous one in all of Europe,
since around 300 B.C.E. Passover

foods don't stray much from the coun-

try's daily cuisine. In fact, many foods
considered hametz in the U.S. (like rice

and beans) are appropriate here. Other

utes until just cooked through. Serve

4 Tbsp. extra virgin olive oil

the fish seasoned with salt and fresh
ground pepper, with the pan sauce

2 cups finely chopped onions

drizzled over and a drizzle of olive oil.
Makes 8 servings.

1 pound thin sliced mushrooms
1 pound fresh ground turkey or
chicken, cooked

1 cup fresh parsley, minced

Carciofo All Guidia (Jewish
Style Artichokes)

1 tsp. fresh chopped thyme
4 large eggs, lightly beaten

Imagine fried whole artichokes or the

Salt and fresh ground pepper
to taste

bottom third of artichokes, deep-fried

Charoset
1 1/2 pounds pitted dates

1 pound slivered almonds or
walnut pieces

2 tart apples, peeled and cored
1/2 cup golden raisins

1/2 cup orange juice
1/4 cup red wine

Combine dates, almonds, apples
and raisins in the bowl of a food pro-

cessor and pulse to chop well (it will
become pasty — this is okay). Add the

juice and wine and pulse until incor-

porated. Chill until ready to serve. May
be made up to a day ahead. Makes 12
or more servings.

foods are sometimes not permitted
— chocolate for one.

in olive oil. We've seen these whole
or served as just the heart and bot-

Preheat oven to 350°F. Brush a 2-
quart baking dish (9x12 inches is a

Chocolate Biscottini

tom leaves. For ease, I am including a

good size), with olive oil. Set aside.

These are tiny little cookies — so beau-

I have found that the best Italian
foods include simple ingredients pre-

recipe with the hearts and lower leaves.
8 whole artichokes

Heat oil in a large skillet over medium-
high heat. Sauté onions until softened.

tiful and delicious. These are biscotti
— not mandelbread, so there's no
added oil or butter.

pared simply. Imagine a quick sauté of

Juice of two lemons

spinach or fagiolini (thin green beans)
in olive oil with a sprinkling of salt
— perfect side dishes.

Salt and pepper to taste
Olive oil for frying (start with
2 1/2 cups)

In the spirit of all things Italian, I offer
you this tiny taste of Italy, Passover

style. While I don't suggest you change

your complete seder, you can definitely
add these as adjuncts to your favorite
recipes.

Cut the tops of the artichokes off to

just above the heart (start slowly, you
can always cut more).

Fill a bowl with water and lemon juice
(enough to submerge the artichokes).

Use scissors or a sharp knife to cut off

Add the mushrooms and cook for 5
minutes more. Add the spinach and

cook, stirring frequently, until the water
released from the vegetables evapo-

1 1/2 cups coarsely ground,
roasted almonds or pistachios
1 cup sugar

rates. Add the turkey or chicken and
stir until combined. Remove from heat

1/2 tsp. salt
1/2 cup unsweetened cocoa

and cool for 5 minutes. Stir in the

1 cup matzah meal

remaining filling ingredients. Season to
taste with salt and pepper.

Grated peel or zest of one orange
1/2 tsp. almond extract
1 large egg, lightly beaten

Pour the chicken broth into a large

Snapper with White Wine and
Lemon (Spigola)

the tough tips of the artichokes.
Cut off around the "choke" and
discard the spiky/hairy part. Keep the

bowl. Soak all the matzah in the broth
until moistened (do not over-soak or
the matzah will become mushy). Drain

Serve this as a first course (instead of
gefilte fish) or as a main course.

lowers leaves (they are essential). Cut
the stalk so that it is quite short (so the

the matzah, reserving the broth.
Stir the remaining broth into the filling.

artichoke will sit flatter on its bottom).

Arrange one-third of the matzah in the
prepared dish, overlapping the broken

3 Tbsp. extra virgin olive oil
2 medium garlic cloves, sliced thin
1 cup white wine

2 Tbsp. fresh lemon juice
/2 cup minced celery

1

8 4-5 oz. portions skinless,
boneless snapper fillets
Salt and fresh ground pepper
to taste

Extra-virgin olive oil, garnish

Heat olive oil in a large skillet over
medium-high heat. Add the garlic and
sauté until just beginning to soften.

Line a baking sheet with several lay-
ers of paper towel. Set aside.

1 large egg yolk, lightly beaten
1 extra cup finely chopped

almonds or pistachios — to roll
the biscottini — garnish

Preheat oven to 350°F. Line two bak-
ing sheets with parchment. Set aside.

pieces to create a uniform layer. Spread
half of the filling over. Repeat and top

Combine all ingredients except extra
cup finely chopped nuts in a large bowl
and mix well. Pinch off small amounts

heat until very hot. Season the arti-
chokes with salt and fresh ground
pepper and drop them into the skil-

with the last third of the matzah.
Brush the top with olive oil and bake
for 30-40 minutes, until golden, hot and

(about the size of a hazelnut) and roll
into loose balls.
Roll the balls in the extra chopped

let. Cook them, turning once or twice,
until the artichokes become a darker,
browned color and are tender. Drain

bubbly. Allow to cool for 30 minutes
before chilling until ready to serve (may
be made a day in advance). Reheat,

nuts and place on a baking sheet.
Repeat, placing the balls about 1 inch

apart and flatten slightly. Bake for

well on the prepared baking sheet
and serve hot or at room temperature.
Makes 4 servings.

covered in foil, at 250°F for 1 hour.
Makes 8-12 servings.

about 10 minutes. Makes 6 or 7 dozen
biscottini.

Heat oil in a large skillet over high

March 26 ' 2009

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