Antipasti

My sister and I used to call this “squeaky cheese” when we were babes. It is traditionally made with Haloumi, Kassei, or Kefalotyri cheese, all of which do not melt when fried. This is best served hot with Italian bread, lemon, sliced cucumbers, tomatoes, and radishes.

Formaggio Fritto – Fried Cheese – Saganaki

Ingredients:

12 slices of Haloumi, Kasseri, or Kefalotyri cut about 1/2 inch (1 cm) thick

2/3 cup Matzo meal or plain flour, for dredging

1/4 cup Extra Virgin Olive Oil or Unsalted Butter

1 tablespoon Fresh Parsley, finely chopped

Lemon to taste

Preparation:

Coat each slice of cheese in the Matzo meal or flour. Heat half the olive oil or butter in a frying pan. When the oil is hot (or the butter begins to foam) add the coated cheese slices in a single layer. Fry  them until golden, one to two minutes, on each side. Remove from the pan and place on paper towels or cheese cloth to get rid of the excess oil. Repeat the process until all cheese slices are fried. Sprinkle with a bit of lemon juice and parsley, serve immediately with Italian bread, lemon, sliced cucumbers, tomatoes, and radishes.

Serves: 6                      Total time: about 20 minutes

Antipasti

I am told by relatives this dish is Sephardic in origin and was traditionally served at Passover. The name comes from hamin (oven). Originally, the eggs were placed in a heavy casserole that was buried in the smoldering ashes of a wood-burning oven and left overnight. We can achieve the same results by cooking them on very, very low heat on the stovetop or using a slow cooker like a Crock Pot. Serve these either warm or at room temperature with Italian bread, caprino (goat cheese), sliced cucumbers, and radishes. This is the “family recipe” for Uova Inhaminade al Caffè or Uova Turche, but you can leave out the coffee grounds if you like.

Uova Inhaminade al Caffè – Long-cooked Eggs

Ingredients:

3 cups brown or red Onion Skins

8 Eggs, at room temperature

2 Fresh Bay Leaves

4 Whole Cloves

8 Black Peppercorns

1 cup of Coffee Grounds (optional)

1/4 cup Extra Virgin Olive Oil

Preparation:

In the bottom of a heavy pot (or slow cooker), layer some of the onion skins. Place the eggs on top of the onion skins; add the bay leaves, cloves, and peppercorns then add the remaining onion skins and the coffee grounds (if using). Add enough cold water to cover and the olive oil. Cover the pot tightly and set over VERY LOW heat and cook at a bare simmer for 6 hours. Check the eggs occasionally and add water as needed to keep them covered. When the eggs are ready, plunge them in to cool water and peel.

Serves: 8                      Total time: about 6 hours, 10 minutes

Antipasti

This is the Italian version of the ubiquitous Chopped Liver found in most Jewish American delis. Mamma used to make this on Friday morning so we kids would have something to nosh on Saturday. It tastes great the first day but it’s even better the second day after the flavors have had a chance to mingle.

Fegatini di Pollo Tritato - Chopped Chicken Livers
Ingredients:
1/2 cup Extra Virgin Olive Oil OR rendered Chicken Fat (schmaltz)
2 Onions, finely chopped
1 pound of Chicken, Duck, or Goose livers (well trimmed of connective tissues and dark spots)
1/3 cup Dry Red Wine
4 – 6 Hard-Boiled Eggs
2 – 4 pinches Fresh Rosemary
Salt and freshly ground Pepper, to taste
Toasted or grilled Italian bread or Matzos for serving

Preparation:
Using 2 sauté pans, divide the olive oil or fat evenly between the two. Add the onions to one pan and sauté over medium heat until they are golden, 15 – 20 minutes.
In the other pan, sauté the livers and the rosemary over medium heat for about 5 minutes. Add the wine and continue cooking for another 3 -5 minutes. Allow most of it to evaporate.
Remove from heat and chop the livers coarsely. Reserve the pan juices.
Peel and chop the hard-boiled eggs. DO NOT use a food processor or you will get egg paste and we want to retain the chunky texture.
In a bowl, combine the onions, livers, and eggs, Add in all of the pan juices and mix well. Season with salt and pepper. If the mixture seems a bit dry, add a bit more olive oil or melted schmaltz.
Serve with toasted bread or matzos.
Serves: 6          Total time: 25 – 30 minutes

Antipasti

I have included two versions of this recipe here. I am partial to the one with meat... grandmother’s recipe! In any case, they are both good. The meatless version is perfect for dairy meals or for your picky vegan friends. Buon appetito!

Involtini di Foglie di Vite Turchi – Stuffed Grape Leaves – Dolmates

Ingredients:

60 Grape Leaves, preferably fresh OR 1 jar preserved leaves

4 tablespoons Extra Virgin Olive Oil

2 cups Hot Water

Filling

Juice of 1 Lemon, freshly squeezed

1 1/2 cups Long Grain Rice

1 large Onion, finely chopped

5 whole Spring Onions (Green Onions), trimmed and thinly sliced

4 tablespoons fresh Dill, finely chopped

2 tablespoons fresh Mint, finely chopped

2 tablespoons fresh Parsley, finely chopped

3 tablespoons Extra Virgin Olive Oil

Salt and Pepper to taste

Preparation:

Bring a large saucepan of water to a boil and blanch the fresh leaves for 1-2 minutes in small batches (5-6 at a time). Remove with a slotted spoon and drain in a colander. They should be just wilted.

If using preserved leaves, they are very salty so rinse them first, then soak in a bowl of boiling hot water for 3-5 minutes. Remove, rinse, and drain in a colander.

In a large bowl, combine the rice, half the lemon juice, olive oil, herbs, salt, and pepper mix well.

Line the base of a wide saucepan with 4-5 large leaves. Place a leaf, rough side up, on a cutting board (careful... they are fragile!) and put a heaping teaspoon of the filling near the stalk end. Fold the two opposite sides over the filling and roll up tightly like a cigar (or a tiny burrito).

Arrange the stuffed leaves in tight circles in the saucepan with the loose ends underneath. Pour the olive oil and the remaining lemon juice over the top and set a small inverted plate on top of the rolls to stop them from opening up as they cook. Add the hot water, cover, and simmer for 50 minutes.

Serve hot or at room temperature on a platter lined with fresh grape leaves, if available.

  

Variation:

Here is Nonna’s meat version using cinnamon instead of the herbs.

Ingredients:

60 Grape Leaves, preferably fresh OR 1 jar preserved leaves

4 tablespoons Extra Virgin Olive Oil

2 cups Hot Water

Filling

Juice of 1 Lemon, freshly squeezed

1 1/2 cups Long Grain Rice

3 oz/100 grams Ground Lamb

1 oz/30 grams Pine Nuts, toasted

1/2 cup Raisins, soaked and drained

1 large Onion, finely chopped

5 whole Spring Onions (Green Onions), trimmed and thinly sliced

1 teaspoon Ground Cinnamon

Salt and Pepper to taste

Preparation:

Bring a large saucepan of water to a boil and blanch the fresh leaves for 1-2 minutes in small batches (5-6 at a time). Remove with a slotted spoon and drain in a colander. They should be just wilted.

If using preserved leaves, they are very salty so rinse them first, then soak in a bowl of boiling hot water for 3-5 minutes. Remove, rinse, and drain in a colander.

Soak the raisins in boiling hot water for 5-10 minutes; drain.

Toast the pine nuts in a saucepan with NO oil. Move them around quickly or they will burn. Remove them from the heat and place them in a small bowl. Do not leave them in the hot saucepan or they will continue to toast and could burn.

Sauté the onion in skillet with a bit of olive oil, add the lamb and brown well. Add the rice and toast it well. Add half the lemon juice, cinnamon, raisins, pine nuts, salt, and pepper mix well.

Line the base of a wide saucepan with 4-5 large leaves. Place a leaf, rough side up, on a cutting board (careful... they are fragile!) and put a heaping teaspoon of the filling near the stalk end. Fold the two opposite sides over the filling and roll up tightly like a cigar (or a tiny burrito).

Arrange the stuffed leaves in tight circles in the saucepan with the loose ends underneath. Pour the remaining lemon juice over the top and set a small inverted plate on top of the rolls to stop them from opening up as they cook. Add the hot water, cover, and simmer for 50 minutes.

Serve hot or at room temperature on a platter lined with fresh grape leaves, if available.

Antipasti

My sister and I used to call this “Dead Bread Salad” because my mother always used the bread left over from the day before. Since the bread was fairly dry it was deemed unfit to eat unless used in this salad or kept another day or two and then turned into bread crumbs for frying, etc. If I make this for guests I toss the salad together before they arrive. It is always perfect when I serve it about 30 minutes later. The Mid Eastern version uses Pita bread but it is essentially the same thing. Enjoy!!!

Panzanella – Bread Salad (also called Fattoush)

Ingredients:

6 slices of Italian bread, day-old (or baked until they are very dry and golden)

1 tsp. chopped garlic (2-4 cloves garlic)
1 tsp. salt (I used fine grind sea salt)
1/2 cup fresh squeezed lemon juice, about 2 large lemons (or to taste)
1 tsp. powdered Sumac, plus more for garnish

1/2 cup extra virgin olive oil
2 heads Romaine lettuce, chopped
1/2 cup thinly sliced green onion
1 cup diced tomatoes (let drain a minute or two if extra juicy)
1 cup diced cucumber

1 cup diced radishes

1/4 cup diced green onion
1/2 cup coarsely chopped fresh mint leaves
1/2 cup coarsely chopped flat-leaf parsley (leaves only, no stems)

Preparation:

Preheat oven or toaster oven to 400F/200C. While oven heats, combine the garlic and salt using a mortar and pestle, or the side of a knife or spoon. Put garlic-salt paste in a small bowl; add lemon juice and 1 tsp. Sumac. Whisk in olive oil and set dressing aside. (You can also make the dressing in a glass jar and shake to combine.)

Cut the bread slices into cubes. Arrange the bread on a baking sheet. Bake until it is crisp but only barely starting to brown, less than 10 minutes.
Remove outer leaves from Romaine, trim stem end, wash and dry with paper towels. Cut Romaine into fourths lengthwise, then turn and chop crosswise into small pieces. (If you have a salad spinner, you can chop the Romaine first, then wash.) Put chopped Romaine into salad bowl large enough toss all ingredients.

Chop tomatoes, green onions, cucumbers, mint, and parsley and add to lettuce. Add about half of the dressing and toss, then add crumbled pita chops and toss again with more dressing.

You may not want all the dressing, but this salad should be quite wet. At this point the salad should sit for a few minutes (or longer) to let flavors blend and so the bread absorbs some of the dressing. To serve, arrange salad on individual plates and sprinkle with a bit more Sumac. You can also serve it in a large bowl with the Sumac sprinkled over.

Condimenti

Haroset – Passover Fruit Condiment

A friend of mine reminded me that Passover was coming (in a few days) and asked me if I would post a few holiday recipes. Haroset is the condiment served at the Passover Seder that symbolizes the mortar used for building the pyramids. Some versions are cooked briefly; others are a mixture of finely chopped dried fruits and nuts, bound together in wine or juice with no stove time. I have posted one cooked and one uncooked version.

Cooked Haroset (from Zia Ulda)
Ingredients:
2 cups Dried Chestnuts, cooked in water to soften, or 2 cups fresh-cooked shelled chestnuts
3 cups Apples, chopped
1 1/2 cups Walnuts, chopped
1 1/3 cups Pitted Dates, chopped
1 1/3 cups Pitted Prunes, chopped
1 1/3 cups Raisins
1 cup Fresh Orange Juice
1 cup Red Wine
Ground Cinnamon, to taste

Preparation:
Combine all the ingredients in a saucepan. Bring just to a boil over medium- high heat, reduce the heat to low, and simmer, uncovered, for about 15 minutes to blend the flavors. Transfer to a bowl, cover and refrigerate until serving. Serve at room temperature.


Uncooked Haroset (from Mamma)
Ingredients:
2 cups Pitted Dates, chopped
1 2/3 cups Almonds, chopped
1/3 cup Raisins
1/3 cup Dried Apricots
1 cup Dried Figs, chopped
1 Apple, cored and grated
1/2 cup Fresh Orange Juice
1/2 cup Red Wine
Zest of 1 Orange

Honey, to taste

Preparation:

Combine all of the ingredients in a bowl. Stir well, cover, and refrigerate until serving. Serve at room temperature.

Antipasti

A few more antipasti to go; I am quite sure I could go on infinitely but, it's time to move on to some other things!!!


Crostini di Spuma di Tonno
Ingredients:
1 5oz can Olive Oil packed Tuna, preferably Italian
4 - 5 tablespoons Unsalted Butter or Mascarpone
2 Olive Oil packed Anchovy Filets
Grated zest of 1 Lemon
Lemon juice, to taste
Freshly ground black pepper
12 slices Pane Rustica or Ciabatta, toasted or grilled (most any Italian bread will sub)
2 tablespoons Capers, chopped
2 tablespoons pitted Green Olives, chopped

Preparation:
Place the undrained tuna in a food processor; pulse to break up. Add the butter or mascarpone, lemon zest, and anchovies. Process until it is a smooth, creamy purée. Season with lemon juice and pepper. The anchovies should provide enough salt. Spread on the bread slices and top with chopped capers and olives.
Serves: 6 – 8 Total Time: 15 – 20 minutes

Pareve Version:
Substitute freshly made mayonnaise for the butter/mascarpone. Mayonnaise recipe and a foto follow.


Maionese – Basic Mayonnaise
Ingredients:
2 Egg Yolks
3 -4 tablespoons Fresh Lemon Juice
2 cups Extra Virgin Olive Oil
Salt, to taste
Freshly ground Pepper, to taste
Preparation:
Place the egg yolks in a bowl. Using a hand mixer or food processor, add a bit of the lemon juice and process until combined. With the motor still running, gradually add the olive oil, a few drops at a time, until it begins to form a thick emulsion. Add the remaining oil in a very thin, slow stream until all the oil is incorporated and the mixture is thick. Add lemon juice to taste and season with salt and pepper (if desired). If it seems a bit too thick, thin it with a bit of water. If you are concerned about salmonella, look for pasteurized eggs.