Finocchi Gratinati (Baked Fennel)

August 28, 2011 · by · 3 Comments
Finocchi Gratinati (Baked Fennel)
Finocchi Gratinati (Baked Fennel)

Finocchi Gratinati (Baked Fennel)

Fennel (Anise) is one of those vegetables which until the late 1800s were avoided by non-Jews in Italy and considered lowly and vulgar. By the time this delicious vegetable was accepted into general Italian cuisine,  Jews had already discovered countless ways to prepare it, raw or cooked, as an appetizer or side. Fennel is said to be a digestive and detoxifier.

Besides eating the bulb, we use the seeds to flavor meats and sausages, and the fronds/leaves for tea and soups. Fennel tea is even said to increase milk production in nursing mothers!

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Finocchi Gratinati (Baked Fennel)

Ingredients

  • (serves 6)
  • 4 large bulbs of fennel
  • 6 tablespoons extra-virgin olive oil
  • 3 garlic cloves, slightly crushed but whole
  • 6 tablespoons of parmigiano cheese (for a DAIRY dish), OR plain bread crumbs
  • salt and pepper to taste
  • a touch of nutmeg

Directions

Boil the fennel in salted water till tender but not mushy (10 to 20 minutes).

Drain, dry, slice, and arrange in one layer in a greased baking pan.

Dress with the oil, salt, pepper, cheese or breadcrumbs (or a mix of both, but cut the amounts in half), and nutmeg..

(For a decadent, creamy dairy version, you can also add bechamel sauce).

Place the cloves of garlic somewhere around the pan. If making a dairy version you can add a few flakes of butter.

Bake for about 20 minutes in a preheated oven at 400 degrees F.

Discard the garlic and enjoy!

http://dinnerinvenice.com/2011/08/28/finocchi-gratinati-baked-fennel/

Filed Under: Appetizer, Comfort food, Jewish Italian Cuisine, Quick/Easy, Shabbat, Side Dish, Vegetarian · Tagged: , , , , , , , , ,

Sauteed Spinach with Raisins and Pine Nuts

August 15, 2011 · by · Leave a Comment
Sauteed Spinach with Raisins and Pine Nuts
Sauteed Spinach with Raisins and Pine Nuts

Sauteed Spinach with Raisins and Pine Nuts

The combination of spinach and pine nuts appears in a variety of  festive Jewish Venetian dishes of Iberian and Turkish origins, from marinated fish to braised carrots, to meat stuffings for vegetables. 
You can use the leftovers to make an unusual frittata.

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Sauteed Spinach with Raisins and Pine Nuts

Ingredients

  • 3 pounds baby spinach
  • 4 to 6 tablespoons extra-virgin olive oil
  • 1/2 cup minced shallots, or 1/2 an onion, minced
  • 1 whole clove garlic
  • 1/2 cup golden raisins or currants, plumped in hot water and drained
  • 2 tablespoons pine nuts, toasted
  • 2 oil-packed anchovies, minced (optional)
  • salt and freshly-ground pepper to taste
  • a touch of cinnamon or nutmeg
  • (optional) a sprinkle of Parmigiano, if serving in a dairy meal.

Directions

Wash the spinach well, discarding the stems (Italian Jews used to save them for a different preparation that required longer cooking).

Cook in a covered pot over medium heat with a little salt and a couple of tablespoons of water, for about 5 minutes.

Drain well.

Heat the oil in a large pan, add the shallots or onions (and anchovies, if using).

When they are translucent, add the pine nuts, raisins, spinach, salt, pepper, spices, and cook for another 5 to 10 minutes or until ready.

http://dinnerinvenice.com/2011/08/15/sauteed-spinach-with-raisins-and-pine-nuts/

Filed Under: Jewish Italian Cuisine, Quick/Easy, Side Dish, Vegetarian · Tagged: , , , , , , , , , ,

Bean and Onion Salad

July 10, 2011 · by · Leave a Comment
Bean and Onion Salad
Bean and Onion Salad

Bean and Onion Salad

Italian cuisine is one of the best for vegetarians. There are so many delicious options and all are simple to make. Meat used to be a rare treat for most people, and legumes the main source of protein. This salad is a staple in Tuscany, and while minimalistic in terms of work, it’s very satisfying. However, never skip soaking the onion! This easy step removes the sting, sweetens the flavor – and allows you to still have a social life ;-)

I have seen elaborate versions of this dish, with additions of cheese, pesto, hummus, the works. Trust me, and don’t go there.

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Bean and Onion Salad

Ingredients

  • (serves 4 as a side, or 2 as a main course)
  • 1 red or white onion, very thinly sliced
  • 1 1/2 cups dried cannellini (white) beans (or 1 can)
  • 2 or 3 tablespoons extra-virgin olive oil
  • 3/4 tablespoon white wine vinegar
  • salt to taste
  • fresh ground pepper to taste

Directions

Place onion in a bowl, cover with ice water, and allow to rest for at least 1 hour.

If using the dried beans: in a large saucepan cover beans with water by 2 inches and add salt. Simmer uncovered, stirring occasionally and adding more hot water if necessary to keep beans covered, 1 to 1 1/2 hours, or until tender (but not mushy).

(if using the canned beans, drain and rinse them well)

Place beans in a large bowl, drain onions and combine.

Whisk together oil, vinegar, salt and pepper, and dress the bean salad.

Serve at room temperature

http://dinnerinvenice.com/2011/07/10/bean-and-onion-salad/

Filed Under: Appetizer, Light and Healthy, Non-Dairy, Quick/Easy, salad, Side Dish, Vegetarian · Tagged: , , , , , , , , , ,

Riso Giallo del Sabato (Yellow Rice for Shabbat)

May 11, 2011 · by · Leave a Comment
Riso Giallo del Sabato (Yellow Rice for Shabbat)
Riso Giallo del Sabato (Yellow Rice for Shabbat)

Riso Giallo del Sabato (Yellow Rice for Shabbat)

The usual preparation for risotto, adding hot broth a little at a time releases so much starch that the rice must be eaten right away or it will clump. This pilaf version, on the other hand, can be prepared in advance and reheated, and is a traditional Friday night dish of Sephardic origins in both Venice and Ferrara. This dish can be made Parve, Dairy, or Meat.

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Riso Giallo del Sabato (Yellow Rice for Shabbat)

Ingredients

  • (serves 6-8)
  • 1 quart hot vegetable or chicken stock
  • 6 tablespoons olive oil
  • 1 onion, chopped
  • 2 small packages of saffron powder, or a few stems
  • 2 cups Carnaroli type rice (or you can use long grain)
  • ½ cup of plumped raisins (OPTIONAL)
  • ½ cup dry white wine
  • salt to taste

Directions

Bring the stock to a boil and leave it to simmer on the stovetop

Heat the olive oil in an oven-proof pot (non-stick or cast iron), add the onion and 2 tablespoons water and cook for 10 minutes on low heat.

Stir in the rice and cook, stirring, until all the grains are coated in oil and “toasted”

Pour in the wine, raise the heat and cook till the wine has evaporated.

Stir in the raisins, previously softened in hot water, if using.

Stir in the saffron, revived in 2 tablespoons hot water.

Pour in all the hot stock and stir.

As soon as the stock starts simmering again, cover the pot and transfer to a 350 – 375 F oven where you will leave it alone to cook for exactly 18 minutes.

Take the rice out, add another couple of tablespoons of olive oil of “oil from a roast beef”, stir, and add salt if needed.

Let it rest covered for another 10 minutes. It can be eaten right away or reheated for Shabbat.

If the rice was made with vegetable stock and will be used in a dairy meal, you can add some Parmigiano Reggiano cheese.

http://dinnerinvenice.com/2011/05/11/riso-giallo-del-sabato-yellow-rice-for-shabbat/

Filed Under: Appetizer, Dairy, First course, Pasta and Rice, Shabbat · Tagged: , , , , , , , , , , ,

Chocolate Salami – Salame Cioccolato

April 13, 2011 · by · 2 Comments
Chocolate Salami - Salame Cioccolato (parve)

Chocolate Salami – Salame Cioccolato 

Obviously, this is not only for Passover! Ask any Italian child and they will probably name chocolate salami as their favorite dessert, any time, anywhere.

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Chocolate Salami – Salame Cioccolato (Parve)

Ingredients

  • 4 tablespoons water (or oil, for a softer texture: almond oil or coconut oil taste best)
  • 8 tablespoons sugar
  • 2 cups semisweet chocolate, grated (or semi-sweet chocolate chips)
  • a few drops of vanilla or almond extract (you could also use a couple of tablespoons of a sweet liqueur such as Amaretto, but your kids will really want to eat this!)
  • 1 cup shelled walnuts, or pistachios or hazelnuts
  • 1 cup broken Passover cookies such as Mandelbrot (skip and add more nuts for GF option)
  • 2 tablespoons candied orange (optional)

Directions

Melt the chocolate with the sugar in your microwave or in a bain-marie.

Add 4 tablespoons hot water or oil and stir until smooth.

Add the cookies, nuts, liqueur or extract, candied peel.

Taste and add a couple of spoonfuls of honey if you would like it sweeter, and one or two more tablespoons hot water if it’s hard to stir.

Allow to cool. When it’s lukewarm, shape it into a salami and wrap tightly in plastic wrap or aluminium foil.

Let it rest in the refrigerators for at least 6 hours. About 30 minutes before serving, unwrap and cut into slices.

For a softer texture, replace the water with oil.

http://dinnerinvenice.com/2011/04/13/chocolate-salami-salame-cioccolato-parve/

Filed Under: Comfort food, Dairy, Desserts, Jewish Italian Cuisine, Non-Dairy, Passover, Quick/Easy, Traditional · Tagged: , , , , , , , , , ,

Eggplant Roulades with Tuna

March 29, 2011 · by · Leave a Comment
Eggplant Roulades with Tuna
Eggplant Roulades with Tuna

Eggplant Roulades with Tuna

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Eggplant Roulades with Tuna

Ingredients

  • (serves 4)
  • 2 medium/large eggplants
  • 4 ounces anchovies (salt- or oil-packed)
  • 1/2 cup capers (salt- or oil-packed)
  • 1/2 cup green olives, pitted
  • 1 can of tuna
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 10 mint leaves
  • salt
  • pepper

Directions

After washing the eggplants, cut them lengthwise into 1/4 inch slices , arrange them in a colander in your sink or on a platter, and cover them with kosher salt on both sides.

Allow them to rest and 'weep" the bitter juice out for one hour.

Keeping the eggplants in the colander, rinse them well under cold running water to eliminate all traces of bitterness and salt.

Blot dry with paper towels.

Arrange the eggplants on a wide tray and cover them with a mix of oil, vinegar and salt, and freshly chopped mint leaves.

Allow to marinate for 30 minutes.

In the meantime, combine the tuna (drained), olives, capers (drained and rinsed), and anchovies (rinsed) in a food processor until they form a smooth, creamy paste.

Grill the eggplants on a heavyweight grill pan, turning them and brushing them with the marinade, until cooked through.

Allow to cool for a few minutes, then spread the tuna mixture on one side of each eggplant slice, roll up and secure with a toothpick.

Serve warm or at room temperature.

Note: Eggplant in Italy was apparently abhorred by non-Jews until the end of the 1800s. Its Italian name, Melanzana, is said to derive from the Latin "Mela Insana" (Bad Apple) because it was believed to be poisonous and cause fevers that would make people lose their minds. But in the 20th century the purple fruit took the country by storm, and is now the star ingredient in some of the most popular and world-famous Italian dishes.

http://dinnerinvenice.com/2011/03/29/eggplant-roulades-with-tuna/

Filed Under: Appetizer, Fish, Non-Dairy, Quick/Easy · Tagged: , , , , , , , , , ,

Chestnut and Leek Soup

March 24, 2011 · by · Leave a Comment
Chestnut and Leek Soup
Chestnut and Leek Soup

Chestnut and Leek Soup

Chestnuts were central to the traditional Italian diet, especially in the mountains and among the poor. This simple soup is extremely satisfying when it’s cold outside, especially if you accompany it with a nice glass of a dry, fruity white wine. For an ever richer soup, you can substitute half the vegetable stock with milk. 

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Chestnut and Leek Soup

Ingredients

  • (serves 4)
  • 2 leeks
  • 1/3 pound fresh chestnuts (or 1 cup
  • cooked and peeled chestnuts)
  • ½ pound potatoes
  • 4 tablespoons butter, or olive oil
  • ½ cup dry white wine
  • 1 quart vegetable stock
  • salt and pepper

Directions

Blanch the chestnuts for about 15 minutes and peel them (you can also use pre-cooked and peeled chestnuts, but you will lose some flavor).

Clean the leeks, discarding their outer leaves and green parts, and slice them thinly.

Peel the potatoes and cut them into small dice. In a skillet, heat the butter or oil, and saute’ the leeks for 5 minutes;

add the chestnuts and potatoes, salt, and add the wine.

Allow it to evaporate, then add the stock, and bring to a boil; lower the heat, and cook for 45

minutes to one hour, or until the chestnuts and potatoes are fully cooked.

Puree’ the soup with an immersion blender or your food processor. Add more salt and pepper if liked, and serve hot.

http://dinnerinvenice.com/2011/03/24/chestnut-and-leek-soup/

 

Filed Under: First course, Gluten Free, Quick/Easy, Soup, Vegetarian · Tagged: , , , , , , , , , ,

Potato and Leek Soup

March 1, 2011 · by · Leave a Comment
Potato and Leek Soup
Potato and Leek Soup

Potato and Leek Soup

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Potato and Leek Soup

Ingredients

  • (serves 4)
  • 2 medium leeks
  • 2 celery sticks
  • 3 medium potatoes
  • 2 cups vegetable broth
  • 1 1/2 tablespoon freshly minced parsley
  • 4 or 5 tablespoons extra-virgin olive oil
  • salt and pepper to taste
  • (if making a dairy meal, you can add 2 tablespoons of freshly grated parmigiano cheese)

Directions

Clean the leeks, discarding the harder green parts (you can use them to make a vegetable stock, with carrots, celery and onions).

Wash the celery,, eliminating any fibrous parts.

Slice both the leeks and celery.

Peel and dice the potatoes. Heat 2 or 3 tablespoons of olive oil in a heavy or non-stick pot, and add the leeks.

Cook for 3 minutes, lowering the heat and adding a tablespoon of water if needed to prevent them from burning.

Add the celery and potatoes, season with salt, and cook for about 5 more minutes.

Add the hot vegetable stock and bring to a boil.

Simmer on low heat for about 30 minutes or until the potatoes are soft.

Process with a hand mixer till creamy. Before serving, add the parsley, sprinkle with pepper and drizzle with a little more olive oil.

In the context of a dairy meal, you can also add about 1/2 tablespoon per person of freshly grated parmigiano cheese.

http://dinnerinvenice.com/2011/03/01/potato-and-leek-soup/

 

Filed Under: Comfort food, First course, Quick/Easy, Soup, Vegetarian · Tagged: , , , , , , , ,
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