• 1 1/2 pounds fresh, small and firm organic zucchini
• 1/2 cup extra-virgin olive oil
• 3 spoonfuls white wine vinegar
• 2 lemons
• 1 teaspoon sugar
• 1 pinch red pepper flakes, or 2 chili peppers, cut into 3-4 pieces
• 2 garlic cloves
• 4 tsps coarsely chopped fresh basil leaves
• 4 tsps coarsely chopped fresh parsley or mint leaves
• salt and pepper

Directions
Using a mandoline or your food processor disc to make them even, cut the zucchini lengthwise into slices ¼-inch thick. Place the slices in a colander, sprinkle with salt and place at the bottom of your sink to drain for 1 hour. Drain, rinse, and dry with paper towel. Set aside.
In a bowl, combine the oil, vinegar, lemon juice, sugar, salt and and the chili. Place the zucchini slices flat in the jar, a few at a time, pouring some of the marinade, garlic slices, basil and mint between each layer. Close and marinate for at least 12 hours before serving.

Ingredients (serves 4-6)

12 zucchini flowers
1/2 cup of COLD dry white wine (120ml)
1 large Italian mozzarella ball, cut into strips
3 tablespoons parmigiano cheese
2 eggs, beaten
1/2 cup pastry flour (best) or all-purpose flour
extra virgin olive oil for frying
salt and pepper to taste

Instructions

Check inside the flowers for bugs and shake them out. Wash the flowers very carefully or they will break. Dry well with paper towel without rubbing. leave for a few minutes on paper towel so the inside will dry out as well.
Stuff each flower with a strip of mozzarella. If you eat fish with dairy (**many Jews of Sephardic and Italian origins do not) add an anchovy fillet. If you don’t, salt the mozzarella and add a touch of parmigiano cheese and maybe nutmeg.
For the batter, mix eggs, all purpose flour and wine together until smooth and even (a whisk works best).
Heat up the extra virgin olive oil in a deep pot, at least 3″ deep, until hot; test it by throwing a small piece of bread in it - lots of small bubbles should form around it, but it should not burn.
Gently coat the stuffed flowers with batter. Fry until golden brown. Place on several layers of paper towel to absorb the excess oil and immediately season with salt.
The flowers can also be fried in the same batter without stuffing, sprinkled with sugar and served as a dessert (a delightful idea for Purim and Hanukkah!)

1 - FISH BUREKAS (Parve)
chop 1/2 pound cooked leftover fish (or cook 3/4 lbs. white fish fillets in some extra-virgin olive oil and garlic till opaque, and salt); add 4 chopped anchovies (oil- or salt-packed, and rinsed) 1 large egg yolk, a touch of nutmeg and a tablespoon of freshly chopped parsley, pepper to taste and more salt if necessary. You can add a small amount of breadcrumbs, only if the mixture is too soft and doesn’t hold together. If too dry, add another 1/2 egg yolk.
Fill the discs of pastry with this mixture, fold them, seal them, and bake at 350 F for 30 minutes.

2 - MEAT BUREKAS
cook 3/4 lbs of ground beef or lamb in olive oil with 1 small chopped onion (cook the onion first until soft before adding the beef). With the beef, add salt, pepper, 1/3 teaspoon cinnamon, 1/4 teaspoon nutmeg, a clove of garlic. When cooked, discard the garlic and let cool. If you like, you can add 1/4 a cup of pine nuts and 1/4 cup of raisins (soak the raisins in hot water or brandy for 30 minutes and drain before using). Add a beaten egg, and if necessary some bread crumbs and more salt. Stuff the burekas with this mixture and bake for 30 minutes at 350 F.

3 - VEGETARIAN
cook 1 chopped onion in 4 tablespoons of olive oil. Add 1 lb chopped eggplant (previously salted and drained in a colander for an hour, rinsed, and patted dry), 1/2 lb of peeled and diced tomatoes, well drained (canned are fine), salt and pepper to taste, 1 tablespoon of freshly minced parsley. Cook until the vegetables are so soft that they fall apart. Break down further with a fork or use your mixer.
Let it cool and add some bread crumbs if the mixture is too liquid. Fill the burekas and bake at 350 F for about 30 minutes (if making a dairy meal, you can add 4 tablespoons of grated parmigiano to the filling).

AND THE PASTRY?
The following recipe from Joyce Goldstein‘s “Cucina Ebraica: Flavors of the Italian Jewish Kitchen” (a fabulous book, which you should buy!) is very easy, but if you are pressed for time you can buy frozen puff or filo dough and the result will still be quite nice.

1 cup olive oil
1 cup warm water
1 teaspoon sea salt
5 1/2 cups all-purpose flour (or as needed)
1 egg yolk, lightly beaten

In a large bowl, combine the oil, warm water, salt, and gradually the flour (you will likely need between 5 and 6 cups to end up with a workable dough). The dough should be elastic. Knead well, cover with a towel or plastic wrap and let stand for 20 minutes.
Divide the dough into 4 pieces. On a lightly floured surface, roll out one piece at a time, as thin as possible, and cut out rounds with a 3″ cookie cutter or cup. Place 1 tablespoon of filling on each round, fold into a half-moon and pinch the edges to seal. Place the rounds on a greased baking sheet lined with parchment paper; brush with the egg yolk, beaten with 1 or 2 tablespoons of water. Bake at 350 F in a pre-heated oven for about 30 minutes or till golden.

(serves 6)

8 medium tomatos, firm
6 tablespoons extra-virgin olive oil
8 heaped tablespoons plain bread crumbs
4 tbsps freshly chopped parsley, or 1 tbsp dried oregano
2-3 minced anchovies (oil-packed or salt-packed and rinsed)(optional)
salt to taste (1/2 teaspoon or less)
black pepper
pine nuts to decorate

Cut the tomatoes in half horizontally, scoop out the seeds and pulp, sprinkle the inside with salt and drain for 30+ mins. Save the pulp.
In a bowl, mix the plain breadcrumbs, with the parsley (or oregano), olive oil, minced anchovies, salt and pepper to taste, and enough of the pulp that you saved to make a smooth and moist filling (it should be about as firm as ground meat).
Stuff the tomatoes with the mixture and bake for 40 minutes in a 400 F oven.

Ingredients (serves 4)

2 Italian or Japanese eggplants
2 peppers
2 onions celery sticks
1 cup black olives
2 tbsps capers
1/3 cup pine nuts
1/3 cup raisins or currants, plumped in warm water
3 tbsps white wine vinegar
1 1/2 tbsp sugar
extra-virgin olive oil

Dice the eggplants, salt them and drain them for 30 minutes in a colander to eliminate their bitter juice. Rinse and pat dry. Sprinkle with flour and deep-fry in olive oil in a skillet until golden on both sides. Drain and set aside.
Discard most of the olive oil from the pan, leaving only about 4 tablespoons, add the diced onion and celery and cook for 5 minutes, then add the rest of the vegetables (all diced), the fried eggplant, salt and pepper to taste, the olives, capers and pine nuts, the vinegar and sugar, and cook until soft (20 to 30 minutes).
Serve slightly warm or at room temperature as an appetizer or side.

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

Instructions

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.

Move over, Gefilte Fish! In Italy, we have our own not-so-refined and yet delicious comfort appetizer…
Tuna Loaf. I don’t know if I can call this recipe historical, because it’s made with canned tuna but it’s been around long enough that a couple of versions are included in a G. A. Vitali-Norsa’s “classic” ‘La Cucina nella Tradizione Ebraica” (1970). Of course, many more variations are enjoyed often - especially in the warm seasons - on countless Jewish Italian tables. Here is mine:

1 and 1/2 cans (about 9 ounces) Yellowfish Tuna, packed in olive oil, plus 2 anchovies
1 cup plain bread crumbs
2 eggs
a pinch of nutmeg (if liked) OR 1 tablespoon of freshly chopped parsley

* if you don’t follow the Sephardic prohibition against mixing fish and dairy, you can add a couple of tablespoons of grated parmigiano reggiano

INSTRUCTIONS

1. Drain the tuna very well and pulse it in a food processor till smooth

li style=”">Add the eggs, the bread crumbs, spices (and cheese if using)

• Shape it into a long loaf, and wrap it tight in a cheesecloth, tying it at the ends with kitchen string
• place it in a wide pot of boiling water (enough water to just cover it) and cook for 25 minutes
• Allow to cool, unwrap, slice, and serve with mayonnaise or any other lemon-y or tangy sauce

(if you prefer a crunchier version, you can bake it for 30 minutes at 200 F instead of boiling it)

Beets are native to the Mediterranean, but for a very long time people ate only their leaves, while the root was used in medicine to treat a variety of ailments. It was only in 19th century France that the beet’s culinary potential was discovered, while at the same time the Germans proved that it could produce sugar , making it an easy local alternative to the tropical sugar cane.
Beets are in season from June through October , but they are easy to find throughout the year because, like a lot of roots, they store well. . Their flavor is deep, sweet, hearty and rich, making them ideal for cold-weather recipes like this one. Cooking the beets whole is the best way to retain most of their flavor and nutritive value. In particular, roasting intensifies the flavor and makes the peels easy to remove. Just cut off any greens, (you can cook them and eat them separately), scrub the beets clean, place them on a large piece of aluminum foil, fold and close the foil, and bake in a preheated oven at 375 F for 25 minutes to 1 hour depending on the size.

INGREDIENTS (SERVES 8)
One puff pastry or brisee’ pastry sheet, home-made or frozen
1/2 pound whole milk ricotta (it’s naturally very low-fat, don’t get the fat-free type, the texture is funny) 1 large beet, baked (you can also use the pre-cooked kind but they are less flavorful)
2 small leeks, cleaned and sliced very thin
1 head of red radicchio, sliced thin
1 small or medium egg
salt and pepper to taste
2 tablespoons extra-virgin olive oil

Bake the beet till soft . In the meantime, heat 1 tablespoon olive oil, add the leeks and cook the leeks for about 5 minutes. Set 1/2 of the leeks aside, and add the radicchio to the pan. Cook most of the radicchio (save a little for decorating) with the remaining leeks for about 10 minutes, adding 1/4 cup of red wine if it’s sticking to the bottom. Process the cooked beet with 1/2 the cooked leeks, the ricotta, egg, cooked radicchio, salt and pepper to taste, and one tablespoon olive oil. Pre-heat your oven to 360 F; grease a baking pan or line it with parchment; roll out the pastry, cut it in a circle about 1.5″ wider than the pan and place it in the pan. Fill the pastry with the mix of ricotta and vegetables, and add the remaining cooked leek on top. Fold the edges over, and bake for 20 to 30 minutes or until golden. Before serving decorate the top with the remaining radicchio. *** For an even richer flavor you can add 2 tablespoons of grated parmigiano to there filling.

And now…..

Tartines with Blue Cheese and Grapes

• 8 to 12 slices of crunchy bread, depending on the size (pugliese, Ciabatta or Baguette)
• ½ pound blue cheese
• 1 ½ tablespoons mustard
• 1 teaspoon honey
• ½ teaspoon freshly ground black pepper
• a small cluster of pale red grapes

Remove the crust from the bread slices (optional) and toast them in the oven or on a grill until crunchy.
In the meantime, cut the blue cheese into small pieces and mash it with a fork. It works perfectly on its own if it’s creamy. If it’s drier and crumbly, you can add a couple of tablespoons of greek yogurt or ricotta to it.
Spread the toasted slices with the blue cheese, and decorate with the sliced grapes.
Blend the mustard with the honey and drizzle over the top; end with a touch of black pepper.

I’m posting these in honor of Superbowl Sunday. It’s the perfect munch food to share with your friends (but you might end up polishing them off before the first guest knocks at your door!).

Ingredients (serves 4)

• 1/2 pound freshly grated Italian Parmigiano (or Grana Padano, or Argentinian Parmigianito)
• 1 jar fresh or store-bought dairy pesto

(for making fresh pesto, see my recipe here )

Directions

Preheat your oven to 385 F. Grate the cheese, line a baking tray with parchment paper and place spoonfuls of the cheese on the parchment, evenly spaced, until you have used up all the cheese. Press each mound of cheese down with the back of the spoon.
Bake for about 5 minutes or until golden and crispy. Remove from the oven, and allow to cool for less then one minute. When they are still warm, remove them from the parchment with a spoon, giving them a more concave shape, which will help hold the filling.
Place a small quantity of pesto in each crisp, decorate with a pine nut, and serve!
IF YOU ARE FEELING REALLY LAZY: don’t even bother to grate the cheese. Jut cut it into very thin slices (at least 1″ wide). Place them on a microwavable platter, evenly spaced, and microwave on high for 1 minute. Voila’!