The Classic Cuisine of the Italian Jews, Volume 1: Traditional Recipes and Menus and a Memoir of a Vanished Way of Life
Edda Servi Machlin
Language: English
Pages: 134
ISBN: 2:00240957
Format: PDF / Kindle (mobi) / ePub
This highly praised book has itself already become a classic cookbook, and is also a fine source of information concerning the day-to-day life of the vanished Jewish communities of Italy. The recipes, all of which are kosher, are clearly written, most with a commentary of the history of the dish and how best to serve it. Author draws the cooking from her homeland in Pittigliano, Tuscany and the recipes of her Italian-Jewish culture, including holidays and dietary laws.
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High Holidays About eighty Jews then . •er a hundred We kn~w one another not 1itt1e 0 ' · ed to a f am1·1 y h"1story, pro· the number mcreas but also by personal traits, just by na~e an.d fac~d dislikes. Although the group was by no means fession, habits, likes af f . d h'p bound it together that went beyond the • flow o nen s J homogen~o~s, a . fs This does not mean that everything went smoothly shared rehg1ous. belie · rou there were disputes, small feuds, and different at all times. As m any g.
Place in 8 large baking a bowl with half the garlic, half the salt, half the peppotatoes per, and all the rosemary leaves. Add tj, cup oil and 2 cloves garlic, toss to distribute the dressing evenly. minced fine Cut each peeled tomato into 6 or 8 pieces and place in 2 teaspoons salt another bowl. Season with the remaining garlic, salt, 1h teaspoon pepper, and oil. Add parsley and mix well. freshly Spread the potatoes in a large ungreased baking dish. ground black Top with the tomatoes and bake.
Lemon 1 cup beef stock Gently beat together egg, egg yolk, and lemon juice. Gradualiy add the stock, stirring. Pour into the top of a double boiler and cook over hot water, stirring constantly, until thickened. Sauce should have the consistency of a custard, without separating. Remove from heat before it begins to boil and set aside to cool. Yields 11/i cups. CHAROSET EDDA Fruit and Nut Paste for Passover Charoset reminds us of the mortar our forefathers used as slaves in Egypt. Like so many.
Cho1cP of' by Iew1Ah · 'refugees, 26, 28 tnde~ndence of, 28 cultural and soctal institutions in 29 • oil, ex.traction, filtering, and boteffect of bombardment in 38 tling of, 32-3 St'e also •mdtr ilems lhroughout polenta, 32 for Sabbath lamps, 43 po~s. Jews and, 28 for lamps on Yorn Ki,,,,Ur, 49-SO miracle of, 57 press, and anti-Semitic campaign 35 ' .use of, for Chanuka, 57-8 pr1miz1t, 42-J olives, fresh ripe, for oil, 32_3 Orecch1 di Haman 13 printing. house, of Pitigliano, 29 prospenty,.
Di_shes, 83-98 Artichoke Hearts, Mannated, 92-J in Oil, 93 Artichoke Omelet, Grandma Debora, 94 Artichokes, cleaning and trimming of, 179-80 Golden Fried, 181 Artichokes Hymn to, 178-80 Jewish Style, 180-1 Parsley, 182 Stuffed, 143 Truffle Style, 182 Azzima Semplice, 209-10 Azzime Dolci All'Uovo, 237 Daiei al Vino, 211 Bacc:ald, 175-6 Creamed, 177 Mantecato, 177 Sticks, 176-7 Bagels, Sukkot, 221 Basil, 82 Sauce, 201-2 Basi/ico, 82 Batter, for Frying Meats, 154 for Frying Vegetables, 155 Bean.