Classic Italian Jewish Cooking: Traditional Recipes and Menusby Edda Servi Machlin
Classic Italian Jewish Cooking starts with the ancient Italian adage Vesti da turco e mangia da ebreo ("Dress like a Turk and eat like a Jew"). In this definitive volume of Italian Jewish recipes, Edda Servi Machlin, a native of Pitigliano, Italy, a Tuscan village that was once home to a vibrant Jewish community, reveals the secrets of this/b>/b>/b>… See more details below
Classic Italian Jewish Cooking starts with the ancient Italian adage Vesti da turco e mangia da ebreo ("Dress like a Turk and eat like a Jew"). In this definitive volume of Italian Jewish recipes, Edda Servi Machlin, a native of Pitigliano, Italy, a Tuscan village that was once home to a vibrant Jewish community, reveals the secrets of this delicate and unique culinary tradition that has flourished for more than two thousand years.
Originally introduced into the region by Jewish settlers from Judea, other Middle Eastern countries, and North Africa, Italian Jewish cuisine was always more than a mere adaptation of Italian dishes to the Jewish dietary laws; it was a brilliant marriage of ancient Jewish dishes and preparation methods to the local ingredients that relied on the imaginative use of fresh herbs, fruit, and vegetables. Fifteen hundred years later, with the influx of Iberian refugees, it was enriched by some Sephardic (from Spain and Portugal) dishes.
Here you'll find recipes for the quintessential Italian Jewish dishes from Goose "Ham," Spicy Chicken Liver Toasts, and Jewish Caponata to Sabbath Saffron Rice, Purim Ravioli, and Tagliatelle Jewish Style (Noodle Kugel); from Creamed Baccalà, Red Snapper Jewish Style, and Artichokes Jewish Style to Creamed Fennel and Fried Squash Flowers; from Couscous Salad and Sourdough Challah Bread to Haman's Ears, Honey Cake, and Passover Almond Biscotti.
Selected from Edda Servi Machlin's three widely admired books on Italian Jewish cuisine and filled with beautifully rendered memories from her birthplace, this rare collection of more than three hundred recipes is a powerful tribute to a rich cultural heritage and a rare gift to food lovers. With a special section on Jewish holiday menus, Classic Italian Jewish Cooking is a volume to treasure for generations.
- HarperCollins Publishers
- Publication date:
- Product dimensions:
- 7.37(w) x 9.12(h) x 1.33(d)
Read an Excerpt
Classic Italian Jewish CookingTraditional Recipes and Menus
By Edda Machlin
HarperCollins Publishers, Inc.Copyright © 2006 Edda Machlin
All right reserved.
Spicy Chicken Liver Toasts
crostini di fegatini piccanti
Serves 8 to 12
1 pound chicken livers
4 tablespoons olive oil
1 small onion, chopped fine
8 anchovy fillets
1 tablespoon tiny capers, drained
1 tablespoon freshly chopped Italian parsley
Freshly ground black pepper
36 diagonally cut thin slices one-day-old fruste bread (page 328)
11/2 cups clear chicken broth
Discard the skins, fat, or any discolored parts from the chicken livers. Soak in cold water and rinse until the water is free from any trace of blood. Grind or chop the uncooked livers until they become like a paste.
Heat the oil in a skillet, add the onion, and saute 1 minute. Add the chicken livers and saute, stirring frequently, 3 more minutes. Add the anchovies and cook, stirring, 1 to 2 minutes longer. Add the capers and parsley and remove from the heat. Season with salt and pepper to taste and mix well.
Toast the bread slices until lightly browned on both sides. Dip each slice in the broth very quickly (toast should be moist but still crunchy). Spread the chicken liver mixture on each canape and arrange on a serving plate. Serve immediately or at room temperature.
Roast Leg of Lamb with Potatoes
agnello in forno con patate
Serves 6 to 8
1 leg of lamb (6 to 7 pounds)
or 1/2 baby lamb, about the same weight
12 medium potatoes
3 tablespoons olive oil
3 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 small clove garlic, minced
1 teaspoon dried rosemary leaves
1 clove garlic, slightly crushed
Leave the lamb at room temperature. Peel the potatoes and cut lengthwise into 4 to 6 pieces each. Place in a bowl and season with 2 tablespoons oil, 1 teaspoon salt, half the pepper, minced garlic, and half the rosemary leaves. Toss well and set aside.
Remove the excess fat from the lamb. Rub all its surface with the crushed garlic clove and then with the remaining tablespoon oil. Season with the remaining salt, pepper, and rosemary leaves and place at the center of a large roasting pan. Distribute the seasoned potatoes around it and bake in 550°F oven for 30 minutes. Decrease the temperature to 350°F and cook for another 45 minutes.
Keep in mind that overcooked lamb acquires an unpleasant flavor and it is better -- as it happened in my first experience quite by accident -- to have it quite done on the surface but slightly underdone on the inside.
Excerpted from Classic Italian Jewish Cooking by Edda Machlin Copyright © 2006 by Edda Machlin. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
and post it to your social network
Most Helpful Customer Reviews
See all customer reviews >