HEALTH & FITNESS .4 1 " • '`'• tow 4.ft, 4 1 .4, Ar4.4,4 If 4 ..... , 44, 4`• cf.,. ♦ 4, 44.4 1/44- ,.... - 4 • _ _ 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 C5