Baked Apple with Hazelnuts, Honey and Yogurt

October 31, 2011 · by · Leave a Comment
Baked Apple with Hazelnuts, Honey and Yogurt (Dairy)

Baked Apple with Hazelnuts, Honey and Yogurt (Dairy)

Before the advent of industrial baking products, many of the treats that our grandmothers served during the week included fruit. Compotes and baked fruit are a delicious way to indulge our sweet tooth without overdoing the sugar and the calories, and actually adding nutrients to our diet. Baked fruit, in particular, is easy to make and very comforting in the frosty fall and winter days. 

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Baked Apple with Hazelnuts, Honey and Yogurt (Dairy)

Ingredients

  • 4 apples, all more or less the same size
  • 1 heaped tablespoon brown sugar
  • 10 ounces (about 1 and 1/4 cup) plain Greek yogurt
  • 1/2 cup coarsely ground hazelnuts
  • 2 tablespoons honey
  • juice of 1/2 a lemon

Directions

Cut off the tops from the apples and set them aside, sprinkling the inside with lemon juice.

Core the apples from the top down, using an apple corer or melon baller, taking care not to pierce the bottom (leave about 1/2? pulp on the bottom and sides).

Place the apples in a baking pan just large enough to hold them.

Dice the pulp you extracted from the apples (discarding the hard cores and seeds), and place it in a bowl with little lemon juice, the hazelnuts, the honey and the yogurt, combining well.

Sprinkle the inside of the cored apples with brown sugar, and stuff them with the yogurt/apple/hazelnut mix.

Cover them with the tops that you had set aside, and bake at 375 F for 30 minutes (more if you like very soft apples).

Serve warm.

For a more fragrant recipe, you can stick a couple of cloves into the peel of each apple before baking.

http://dinnerinvenice.com/2011/10/31/baked-apple-with-hazelnuts-honey-and-yogurt-dairy/

Filed Under: Dairy, Desserts, Gluten Free, Light/Diet, Special Diet · Tagged: , , , , , , , , ,

Dolce di Pane e Mele (Bread and Apple Cake)

October 24, 2011 · by · Leave a Comment
Dolce di Pane e Mele (Bread and Apple Cake) (Dairy)

Dolce di Pane e Mele (Bread and Apple Cake) (Dairy)

Today, October 24, is Food Day! Americans from all walks of life push for healthy, affordable food produced in a sustainable, humane way. One of the huge problems we are dealing with is that Americans waste more than 40 percent of the food we produce for consumption, while the number of people without enough to eat continues to rise. A very important Jewish concept, especially relevant today, is Bal Tashchit (do not destroy or waste). Originally, Bal Tashchit refers to the biblical prohibition against the destruction of fruit trees during wartime (Deuteronomy 12:19), but the rabbis of the Talmud extended the concept to the prohibition of destroying and wasting anything needlessly.

Really! Nowadays we should apply this idea to all kinds of waste (do we really need to drive, when we can walk or take the bus?). And of course, let’s start with food. Don’t leave your bread in plastic bags: chances are, it will be covered in green mold before you are done with it. If you keep it in a paper bag or a bread box, on the other hand, it will just dry out and you’ll still be able to use it, soaked in broth, to make delicious meatballs (with leftover cooked chicken), or for this delicious cake!

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Dolce di Pane e Mele (Bread and Apple Cake) (Dairy)

Ingredients

  • 1/2 cup raisins, plumped in warm brandy (or warm water)
  • 2 eggs
  • 1 (scant) cup sugar
  • 1 untreated lemon
  • a pinch of salt
  • 1 cup milk
  • 3 large or 4 small apples, peeled, cored and sliced thin, drizzled with lemon juice to prevent oxidation
  • about 1/3 pound day-old sliced bread (crust removed)
  • butter to grease the pan
  • Another version of the Bread Cake
  • Ingredients:
  • 1/3 pound day-old sliced bread (crust removed)
  • milk or rice milk for soaking
  • 2 pounds apples or pears
  • 1/2 cup raisins
  • 1 cup sugar
  • 3 eggs
  • 2 or 3 tablespoons rhum
  • 1 package baking powder (optional)

Directions

Serves 4

In a food processor (or with your hand mixer) process the eggs with the sugar till frothy, then slowly add the milk.

Add the lemon zest and a pinch of salt. .

Grease a spring-form pan and cover the bottom with sliced bread, then cover with some of the egg/sugar mix, followed by a layer of apple slices and raisins,

Continue layering all he ingredients, topping with apples and raisins; brush the top with little melted butter and bake for 30 to 40 minutes in a pre-heated oven at 350 F.

Other version of bread cake:

Break or cut the bread into small pieces and soak it in milk or soy milk until very soft.

Drain it and process it with your mixer till creamy.

Add the egg yolks, plumped raisins, rhum, sugar, and the apples (peeled, cored, and diced).

In a separate bowl, beat the egg whites until stiff and carefully incorporate them with a spatula (alternatively, you can avoid separating the eggs in the first place and add a package of baking powder to the mix when you add the sugar).

Pour into a greased spring-form pan and bake at 350 F for 45 minutes to 1 hour.

http://dinnerinvenice.com/2011/10/24/dolce-di-pane-e-mele-bread-and-apple-cake-dairy/

Filed Under: Comfort food, Dairy, Desserts, Jewish Italian Cuisine, Special Diet, Sustainable · Tagged: , , , , , , , ,

Turkey or Veal Roast with a Surprise

October 10, 2011 · by · Leave a Comment
Tukey or Veal Roast with a Surprise (Meat)

Turkey or Veal Roast with a Surprise (Meat)

On the holidays, I usually serve dairy at lunch and meat for dinner. This colorful “roast”, which is actually cooked on the stove, usually “wows” guests. It’s much easier than it looks! 
If you prefer, instead of the boiled eggs you can use a thin frittata made with eggs and chopped parsley or spinach. It’s filling, so I would serve it after a vegetable soup or a light broth-based pasta soup.

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Tukey or Veal Roast with a Surprise (Meat)

Ingredients

  • 3 slices Hungarian salami and 3 slices good pastrami
  • 1 boneless turkey breast in one piece, about 2 pounds, butterflied (or veal)
  • 1 tablespoon (or more) freshly chopped parsley
  • 2 boiled eggs
  • 1 1/2 tablespoon plain bread crumbs
  • 1/2 a medium onion, chopped finely
  • one small carrot, chopped finely
  • one celery stick, chopped finely
  • 2 cloves garlic (one whole, one minced)
  • 1 ripe tomato, completely seeded, salted and drained.
  • 1 1/2 tablespoon plain bread crumbs
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup dry white wine (do not use “cooking wine”)
  • salt and black pepper

Directions

Boil the eggs, peel them and eliminate a small white slice from the ends, so that ,when sliced, all the slices will contain some yolk.

With the flat side of a mallet, pound the turkey breast or veal to a ½-inch thickness, and season with pepper.

Grind the cold cuts very thin (best to do this with a food processor), combine them with a tablespoon of bread crumbs, the parsley, the garlic, little pepper, and a touch of nutmeg if liked. Spread the filling over the center of the meat leaving the ends untouched.

With a spoon, thin the filling out in the center to accomodate the eggs.

Add two thin slices of tomato (only the pulp, completely seeded and well drained!) – in absence of a tomato you can use a couple of spinach leaves, or peeled fillets of red roasted peppers.

Fold the edges of the meat over the filling, closing it on all sides, and tie well with kitchen string.

Heat 4 tablespoons of olive oil (you can use only 2 if using veal, which has more fat, but need more for turkey) in a large sauteuse pan, with a clove of garlic.

Add the meat and allow it to brown on all sides, about 5 minutes.

Add the wine and let it evaporate. Add the chopped onion, carrot, celery ,one cup of hot water, salt and pepper, and cook covered on medium/low heat for about 1 hour and 15 minutes, then uncover and allow the sauce to thicken.

Transfer onto a platter, slice, and serve with the sauce.

http://dinnerinvenice.com/2011/10/10/tukey-or-veal-roast-with-a-surprise-meat/

Filed Under: Holiday Food, Jewish Italian Cuisine, Main Dish, Meat, Shabbat, Sukkot, Thanksgiving · Tagged: , , , , , , , , ,

Etrog or Lemon Risotto

October 9, 2011 · by · Leave a Comment
Etrog or Lemon Risotto (Dairy)

Etrog or Lemon Risotto (Dairy)

The Etrog, one of the symbols of Sukkot, is a special fruit, which looks like a giant lemon and grows on very delicate trees, in warm climates. Some Hassidim actually prefer the Etrogs from Italy (from the region of Calabria), probably because of a tradition that says that Moses used one from there.  After Sukkot, a lot of us like to use them to make jelly or other specialties. In the movie Ushpizin the protagonists use its juice to dress a salad, but here is another fun idea (and you can make this recipe any time using regular lemons):

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Etrog or Lemon Risotto (Dairy)

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 6 cups boiling hot vegetable stock
  • 2 shallots, or 1/2 a large onion, very finely chopped
  • 1/2 cup dry white wine
  • 2 cups Italian Rice (Vialone nano, Arborio or Carnaroli type)
  • juice of 1/2 a lemon or lime or etrog
  • grated zest of 2 organic lemons or one etrog
  • freshly ground black pepper
  • 1 tablespoon freshly chopped chives
  • 1/2 cup ricotta (ricotta is naturally low-fat, do not use low-fat or fat-free ricotta)
  • (you can substitute mascarpone for the ricotta for a creamier version)
  • 1/2 cup freshly grated Parmigiano Reggiano cheese

Directions

In a pot, heat the stock until it boils, and keep it simmering.

Heat the oil in a large heavy pot (enameled cast iron or non-stick), add the onion, and cook over medium/low heat until soft.

Add the rice, and mix well, raising the heat to “toast’ the rice for a minute or two. Stir in the wine and allow it to evaporate.

Add a couple of ladlesful of the hot stock to the rice and reduce the heat to medium-low.

Cook the rice until most of the liquid has evaporated, stirring often to prevent it from sticking to the bottom

Add more hot stock, one or two ladles at a time, until the rice is tender but firm, what we call “al dente“.

Don’t allow the rice to dry out, in Venice we want to present our risotto “all’onda” (wave-style – meaning creamy and moist, not too solid). If in doubt, add more hot stock.

Stir in the lemon juice and zest, mix, and the ricotta, salt and pepper to taste; turn the heat off and cover. Allow to rest for 1 or 2 minutes.

Decorate with the chives and serve immediately, accompanied by the grated parmigiano cheese.

http://dinnerinvenice.com/2011/10/09/etrog-or-lemon-risotto-dairy/

Filed Under: Dairy, First course, Jewish Italian Cuisine, Pasta and Rice, Side Dish, Sukkot · Tagged: , , , , , , , ,

Stuffed Cabbage

October 9, 2011 · by · Leave a Comment
… or simply wrap your Meatloaf in Cabbage Leaves! (Meat)

… or simply wrap your Meatloaf in Cabbage Leaves! (Meat)

Here is another way to serve stuffed cabbage, a very ancient and truly international Simchat Torah specialty! Instead of stuffing each leaf, you can make a large meatloaf and wrap it in several leaves. Italian Jews have many versions of “Polpettone” (meat loaf) made with beef or poultry, stuffed with different vegetables, frittata or boiled eggs, and encased in turkey or chicken skin, or in a goose neck.

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Stuffed Cabbage (Meat)

Ingredients

  • (serves 6)
  • 1 lb ground beef, or veal (or a mix)
  • 2 slices bread, crust removed
  • beef or chicken stock
  • 4 teaspoon extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, finely minced
  • ½ cup peas, cooked
  • 1/2 cup carrot, cooked and cut into small cubes
  • ¼ tablespoon nutmeg
  • 1 egg
  • 2 or 3 tablespoons plain bread crumbs
  • 1 tablespoon freshly chopped parsley
  • salt and pepper

Directions

Preheat oven to 350°.

Soak the bread in meat stock and set aside.

Blanch the best leaves of a cabbage in boiling water for 1 minute, drain and set aside.

Heat the olive oil in a pan, add the onion and garlic and cook until soft.

In a large bowl, combine the ground turkey, bread mixture (liquid squeezed out), nutmeg, salt, pepper, the egg, and after everything is well combined, fold in the carrot and peas.

Allow to rest for one minute, then add some breadcrumbs to thicken the mixture.

Shape the mixture into a meatloaf and wrap it in the cabbage leaves.

Tie well with kitchen string (to make sure it won’t break you can also place the meatloaf in a muslin bag.

Place in a deep pan, cover with stock (enough to reach the top of the cabbage), and cook on medium/low heat, covered, for 1 and 1/2 hours (checking every 30 minutes and adding stock if it’s drying out).

Uncover the pan and if there is still a lot of liquid, allow most of it to evaporate.

Serve with the juices from the pan.

http://dinnerinvenice.com/2011/10/09/stuffed-cabbage-meat/

Filed Under: Jewish Italian Cuisine, Main Dish, Meat, Sukkot · Tagged: , , , , , , ,

Fish with Pine Nuts and Raisins

October 4, 2011 · by · Leave a Comment
Fish with Pine Nuts and Raisins (Parve)

Fish with Pine Nuts and Raisins (Parve)

This simple and easy  fish dish is served in many Italian cities during the meal that follows the Yom Kippur fast. Raisins and pine nuts appear in  many Jewish Italian dishes of Sephardic origins, and offer a lovely contrast to the vinegar. For this recipe, Roman Jews use red mullet, but I’ve tried it with other types of white fish and it still works. You could substitute a branzino, orata, striped bass, grouper, snapper, and so forth. Just don’t use a fish that’s too fatty like sea bass or soft like sole and tilapia. (And don’t even think of salmon ;-) )

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Fish with Pine Nuts and Raisins (Parve)

Ingredients

  • 1 large red mullet or other fish (or 2 smaller fish), cleaned and gutted, rinsed and pat dry
  • extra-virgin olive oil, 3 to 4 tablespoons
  • salt and white pepper to taste
  • 2 tablespoons sugar
  • 1/3 to 1/2 cup of white or red vinegar
  • 2/3 cup raisins, plumped in hot water and drained
  • 1/3 cup pine nuts

Directions

Heat half the olive oil in an oven-proof skillet on the stove, add the fish and sauté’ for one minute or two on each side.

Combine all the other ingredients, including the remaining olive oil , and pour them over the fish. Cover and cook on low/medium heat for about 20 to 30 more minutes, or transfer into a 350 F oven and bake covered.

If you prefer, you can make this dish with fish fillets. In this case the cooking time will be more or less 10 minutes.

http://dinnerinvenice.com/2011/10/04/fish-with-pine-nuts-and-raisins-parve/

Filed Under: Appetizer, Fish, Jewish Italian Cuisine, Light and Healthy, Main Dish, Shabbat, Yom Kippur · Tagged: , , , , , , ,

Roasted Fish with Fennel

September 25, 2011 · by · Leave a Comment
Roasted Fish with Fennel

Roasted Fish with Fennel

Another very common symbol on the Rosh HaShana table is the head of a fish, with the prayer “that we be a head and not a tail”.  We don’t actually eat the head (yikes), just present it as a symbol; but we do eat the rest of the fish and here is a great easy recipe.

If you didn’t use fennel for the previous symbol, Roviah, but green beans or beans, try adding it to the fish instead – it’s a delicious combination! Some people do not like using lemon on Rosh HaShana (in the spirit of eating only things that are sweet, and not sour): if that’s your case, add only the peel/zest, without the pulp.

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Roasted Fish with Fennel

Ingredients

  • (serves 6-8 as an appetizer or 4 as a main course)
  • 2 branzinos (a type of bass) or other white fish, about 2 pounds each - scaled, gills removed, gutted and rinsed
  • 1 fennel bulb, sliced very thinly (I use a mandoline)
  • 1 medium onion or leek, sliced thinly
  • one lemon, sliced thinly, seeds removed
  • fresh rosemary
  • extra-virgin olive oil
  • salt and white pepper

Directions

Preheat oven to 400 degrees.

Using a sharp knife, make 3 or 4 diagonal cuts into the skin of the fish, on each side about 1/4-inch deep diagonally three times on each side.

Season the inside with salt and white pepper.

Stuff the inside with just a few slices of fennel, onion and lemon and a sprig of rosemary.

Brush a baking pan with extra-virgin olive oil (I prefer a milder extra-virgin oil for fish, like a Ligurian oil); on the bottom of the pan layer fennel, onion and lemon, seasoning with salt and pepper.

Drizzle with the olive oil.

Place the fish on top of the vegetables, sprinkle with little salt and drizzle with more olive oil, and transfer into the oven for about 18 minutes or until cooked (cooking time depends on the size of the fish – to make sure the fish is cooked check if it’s flaking from the bone).

http://dinnerinvenice.com/2011/09/25/roasted-fish-with-fennel/

 

Filed Under: Fish, Jewish Italian Cuisine, Light and Healthy, Light/Diet, Main Dish, Rosh Hashana, Shabbat, Special Diet · Tagged: , , , , , , , ,

Tagliatelle with Pumpkin and Lentils

September 22, 2011 · by · Leave a Comment
Tagliatelle with Pumpkin and Lentils

Tagliatelle with Pumpkin and Lentils

For Rosh HaShana I usually serve a fresh pasta soup in chicken broth before the main course: it’s easy to make (make or buy pasta; make chicken stock; cook the pasta and serve with the broth). But I wanted to offer something different for those of you who do not have a seder before the meal, and prefer a more filling first course. As a bonus, this pasta recipe includes pumpkin, one of the holiday symbols in some Italian Jewish communities, including Venice (see my post on “Zucca Barucca” above).

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Tagliatelle with Pumpkin and Lentils

Ingredients

  • (serves 4)
  • 3/4 pound fresh or dried tagliatelle (Italian wide egg noodles)
  • 1 cup pumpkin or butternut squash (diced into small cubes)
  • 2 cups boiled lentils (or you can use a can)
  • 1 small zucchini
  • fresh sage
  • bay leaves
  • 1 small onion, minced very fine
  • 1 sprig rosemary
  • 2 tablespoons breadcrumbs
  • 4 tablespoons extra-virgin olive oil
  • salt and pepper to taste

Directions

Heat the olive oil in a skillet and add the onion, 2 sage leaves and 1 bay leaf.

After a couple of minutes dd the diced zucchini, the drained lentils and the cubed pumpkin.

Cook for 2-3 minutes.

Add a ladleful of hot water to the vegetables, salt and pepper, and cook for 10 minutes or more, until soft but not mushy.

Cook the tagliatelle in a large pot of salted boiling water.

While the pasta is cooking, transfer the vegetables into a bowl and put the rosemary sprig in the hot skillet where you cooked the vegetables, roasting it for a couple of minutes in the oil left over. Discard the rosemary and toast the breadcrumbs for 2-3 minutes in the same skillet.

Drain the pasta, dress it with the vegetable sauce and the toasted bread crumbs, and serve.

http://dinnerinvenice.com/2011/09/22/tagliatelle-with-pumpkin-and-lentils/

Filed Under: Comfort food, First course, Jewish Italian Cuisine, Pasta and Rice, Quick/Easy, Rosh Hashana, Side Dish, Soup · Tagged: , , , , , , , , ,

Stuffed Goose Neck for Rosh HaShana

September 20, 2011 · by · Leave a Comment
Stuffed Goose Neck

Stuffed Goose Neck

Kosher goose is nowadays only available in the US and in Italy through a few select butchers, or only at certain times of the year. But just a few centuries ago, starting in the Middle Ages and continuing through the Renaissance, goose had become the main source of meat for most Jewish communities in Western Europe, from German-speaking countries to the Italian peninsula. Goose was to the Jews what pork was to Christians: where the Gentiles used lard, the Jews cooked with goose fat; the meat was eaten roasted and stuffed or used to prepare sausages, salamis and kosher “prosciutto“.  It was the “Kosher Pig”! 

Several versions of this dish are still a popular Rosh HaShana main course in different Italian cities, of course only those years when we can get our hands on a goose. 

(A widespread variation is a turkey meatloaf enclosed in the turkey skin, which I will add later.)
On a personal note,  while I’m obsessed with this recipe, I am not going to serve it for Rosh HaShana this year, because the last time my husband (who is squirmy about meat in general) saw me stitch the neck with the trussing needle, he went 100% vegan for two weeks. 

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Stuffed Goose Neck for Rosh HaShana

Ingredients

  • The skin of one goose neck
  • 1 and 1/2 lb ground goose meat
  • 1 medium onion, very finely chopped
  • 1 egg
  • 2 small day-old rolls, crusts removed (or 2 slices bread, crusts removed) and cubed
  • 1 or 2 tablespoons bread crumbs
  • chicken or meat broth
  • 1 tablespoon freshly chopped parsley
  • 1/2 teaspoon nutmeg or allspice (if liked)
  • 6 very thin slices Hungarian salami (or goose “prosciutto“)
  • salt and pepper to taste
  • extra-virgin olive oil

Directions

Soak the bread in 1/2 cup of broth.

In a small skillet, heat 1 tablespoon of olive oil and cook the onion until soft, adding one or two tablespoons of water if necessary to prevent it from sticking or burning.

Allow the onion to cool down, discard any liquid or oil (you can place it in a cheesecloth or large piece of paper towel and squeeze the liquid out into your sink).

Also drain as much liquid as possible out of the bread, squeezing it well.

Now place the onion and bread in a large bowl and add the ground meat, egg, parsley, spices, salt and pepper and 1 or 2 tablespoons of bread crumbs, or just enough to give the stuffing the right texture (you can always add more later).

Combine everything together, mixing gently but thoroughly; on the other hand, don’t overdo it: it’s not Challa! My grandmother used to say that meatloaves and meatballs come out too hard if you handle the meat for longer than necessary.

Use this stuffing to fill the neck of the goose (yikes, I know), previously lined with some thin salami slices. It’s easiest with a spoon, and don’t stuff too hard because the stuffing expands during cooking and it can break the skin!

Now sew the opening close with a trussing needle and white cotton string.

Prick a few small holes in the skin with a skewer or kitchen knife, to prevent it from bursting during the cooking.

Preheat your oven to 375 degrees F.

Heat 1 tablespoon of olive oil in an oven-proof skillet or sauteuse pan.

Add the neck and brown well on all sides.

Transfer into the oven and roast for at least an hour, turning it and basting with the liquids from the cooking at least 4 times at regular intervals.

To test for doneness, prick with a skewer or toothpick and make sure the juices run clear.

http://dinnerinvenice.com/2011/09/20/stuffed-goose-neck-for-rosh-hashana/

 

Filed Under: Jewish Italian Cuisine, Main Dish, Meat, Rosh Hashana · Tagged: , , , , , , , ,

Zucca Barucca (“Holy” Pumpkin or Butternut Squash)

September 20, 2011 · by · Leave a Comment
Zucca Barucca (“Holy” Pumpkin or Butternut Squash) (Parve)

Zucca Barucca (“Holy” Pumpkin or Butternut Squash) (Parve)

Pumpkin or Butternut Squash is an important part of our Rosh haShana Seder. While the symbolic foods of the Pesach Seder are meant to internalize the memory of Passover, the symbols of Rosh haShana point to the future to wish us a good New Year. The Aramaic term for squash/pumpkin is  ’Kerah“. Because of its resemblance to the Aramaic root “Kara” (to cut), when we eat this vegetable we pray that any of our bad deeds will be cut out of the Book of G-d’s Judgement. Pumpkin arrived in Italy after the discovery of the Americas, and was such a hit with Northern Italian Jews that in Venice we call it “Zucca Barucca” (Holy Pumpkin – from the Hebrew “Baruch“). 

Different communities and different families prepare it in different ways, but here are a sweet-and-sour version, plus my favorite (but not very photogenic) Venetian version, mashed.

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Zucca Barucca (“Holy” Pumpkin or Butternut Squash) (Parve)

Ingredients

  • SWEET AND SOUR PUMPKIN (or Butternut Squash)
  • 1 pound butternut squash or pumpkin (weight peeled and seeded)
  • 1/2 cup extra-virgin olive oil
  • 2 cloves garlic, finely sliced or minced
  • 2 tablespoons honey or sugar
  • 2 to 4 tablespoons white wine vinegar (to taste)
  • Salt and pepper to taste
  • 3 tablespoons fresh chopped mint
  • MASHED PUMPKIN (Zucca Disfatta)
  • 2 pounds butternut squash or pumpkin, diced (weight peeled and seeded)
  • 1/2 cup to 1 cup of extra-virgin olive oil (to taste)
  • 1 medium onion, very finely minced
  • 2 tablespoons freshly chopped parsley
  • Salt and pepper to taste
  • (in Ferrara they even add candied Etrog)

Directions

SWEET AND SOUR PUMPKIN (or Butternut Squash)

Peel the squash and discard the seeds.

Cut into wedges, about 1/2” thick.

In a skillet or wok, heat the olive oil over medium/high heat.

Add the squash and cook until soft inside and golden brown on the outside (8 to 10 minutes).

Discard most of the frying oil, and put the skillet back on the stovetop with the squash.

Drizzle with the vinegar and add the salt, pepper, sugar (or honey), garlic and mint.

Cook for about 10 more minutes on low heat, stirring gently.

It can be eaten warm or at room temperature.

MASHED PUMPKIN (Zucca Disfatta)

In a large skillet, heat the olive oil and cook the onion in it, adding a couple of tablespoons of water if necessary.

Add the diced pumpkin, parsley, salt and cook it on low heat, covered, stirring often, until it’s so soft that it can be mashed easily.

At this point, mash it with a fork or potato masher.

http://dinnerinvenice.com/2011/09/20/zucca-barucca-holy-pumpkin-or-butternut-squash-parve/

Filed Under: Appetizer, Jewish Italian Cuisine, Rosh Hashana, Side Dish, Sukkot · Tagged: , , , , , , , , ,
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