Feb
28
2009
The thrifty Italian Jewish cook wasted no part of the chicken. And it’s easy for us to buy inexpensive giblets for this rich and delectable risotto. Donatella Pavoncello, in her delightful Dal 1880 ad oggi: la cucina dalla mia famiglia, cooks the rice in the giblet sauce and spoons some reserved sauce on top. I find it’s easier to make the sauce, cook the rice, and then combine the two. That way you don’t run the risk of gummy overcooked rice. Incidentally, this sauce is also wonderful tossed with pappardelle.
Continue Reading »
Dec
30
2008
After enjoying Israeli falafel for decades, it struck me that the basic ingredients of falafel, namely the fried chickpea mixture could be flavored with all sorts of seasonings, not just the standard Middle Eastern ones. So, here is my Italian variety. Falafel usually is served in pita bread but for this recipe, I recommend using Italian bread or rolls, cut as for an Italian meatball sandwich. Continue Reading »
Dec
29
2008
This delicious roasted chicken recipe can be prepared in about 2 hours.
Continue Reading »
Nov
12
2008
The Jewish community of Italy, tragically, was decimated by the Holocaust. Still, its remaining community has preserved its unique culture and traditions, including a distinctive cuisine that fuses Sephardic, Middle Eastern and Spanish cooking with Italian ingredients and methods. The cuisine of the Italian Jews is a fabulous example of Jewish Fusion at its very best.
Continue Reading »
Oct
24
2008
Only in Chicago is this dish considered a classic. Made famous by old-time Chicago Italian restaurants such as the Rosebud, this Chicken Vesuvio dish easily can be adapted for those who observe Kosher laws. I have added my own touch to give it some extra pizzazz.
Continue Reading »
Oct
14
2008
This recipe has been adapted from a description in Giuseppe Maffioli’s La cucina padovana, and is probably Ashkenazic in origin.
Continue Reading »
