The Thanksgiving table is exquisitely symbolic. Aside from pumpkin, and of course turkey, which clearly represent bounty, some other harvest symbols are fraught with ambiguities – and not only in American culture.
In contrast with today’s rampant carb-phobia, bread was considered for many centuries the most sacred of foods. In the Judeo-Christian tradition, bread was always a symbol of God’s generosity toward mankind and of the fecundity of the earth- it’s still the center of countless religious rituals, not to mention superstitions and everyday idioms.
As a consequence, in many cultures there was always a stigma associated with wasting it or throwing it out, not only among the poor, but even in wealthier households; which is how bread became the main protagonist of the history of sustainable cooking.
Growing up in Italy, I learned how to store bread in paper bags so it wouldn’t become moldy. Rather, it dried out: after a couple of days it could be soaked in water, milk or broth and turn into thick soups or bread cakes, or add fluffiness to meatballs. If we waited a bit longer, we would simply grate it into crumbs. Each region has its traditional recipes, but it was during my vacations in the Italian Alps that I discovered what became my personal favorite.
In northeastern Italy, mountains and glaciers soar to almost 13,000 feet, contributing to a panorama so majestic that some say it makes you feel closer to God. My dad loved rock-climbing, and ever since I was a little girl, he would take me along for his more leisurely hikes. This was our special time together, while my mom would wait for us down in the chalet because she suffers from vertigo! That would give her plenty of time to experiment with the local cuisine, which she learned from the local women, in particular the phenomenal Nonna Plava, an old lady who used to run a small hotel with her son and daughter-in-law, and loved sharing her recipes. One of the best is the Strangolapreti, gnocchi-size stale bread and greens dumplings that are served with melted butter and cheese.
In the Italian Alps, especially in the Trentino region, you can find many different versions of dumplings made from stale bread; the most famous are canderli (similar to knoedels, and to matzah balls), and strangolapreti. This curious name, which literally means “priest-stranglers” (!) is also used to describe different types of pasta and dumplings in other regions. When I was little, I thought that the recipe must have been invented by some anti-clerical, communist grandmother!
I later learned that after the Council of Trent (1545-1563) prohibited the consumption of meat on Fridays, this became one of the traditional dishes for that day, and the legend goes that the clergy enjoyed it so much that they almost choked on it. Who could blame them? These dumplings are simply addictive, and I’ve risked the same fate more than once.
The most important thing to remember when making them (as with potato gnocchi) is to keep a light hand with the flour, and add it only a little at a time; if you add too much, rather than with priest-stranglers, you’ll end up with weapons.
- 1 lb Swiss chard or fresh spinach, hard stems removed
- 8 ounces stale bread, coarsely chopped in the food processor
- 1 ½ cup milk
- 2 large eggs, lightly beaten
- 4 to 6 tbsp white flour
- 2 pinches grated nutmeg
- 1 tsp salt, or to taste
- black pepper to taste
- 4 to 6 tablespoons butter, or to taste
- a few fresh sage leaves
Place the bread in bowl, cover with the milk, and mix.
Bring a large pot of water to boil. Add salt and the greens, and blanch for about 3 minutes. Drain, and dip in ice water to preserve the green color. Drain and squeeze well trough a colander and chop finely.
Squeeze any excess milk out of the bread; combine with the greens, eggs, flour and nutmeg until the mixture holds; if necessary, add more breadcrumbs rather than flour, but the mixture should be very wet. On a floured surface, divide the dough into 5 pieces. Dust your hands with flour, and roll the pieces into 1/2 inch thick logs. Cut the logs into 1-inch lengths, and place the dumplings onto a floured pan or parchment..
Bring a large pot of water to boil over high heat. Add salt, and cook the dumplings in batches without overcrowding them. They are ready when they rise to the surface; remove them with a slotted spoon, and place on a sheet pan (in a single layer).
Melt the butter in a skillet over medium high heat. Add the sage leaves and cook until the butter begins to brown. Remove from heat, toss the dumplings, and serve, garnishing with the whole sage leaves. Drizzle with remaining butter and top with little black pepper and abundant grated cheese.
It was eight years ago, just a few months after moving to the City, that I experienced my first Manhattan Thanksgiving: ironically, I ended up celebrating the quintessential American holiday at an Italian friend’s home. Daniela had arrived in New York one year before me, and was so smitten with it that she scored higher on the Time Out Magazine test “Are You a Real NewYorker?” than all our American friends. It was her idea to throw an Italian-style Thanksgiving dinner, incorporating the various traditional foods of the holiday into Italian recipes. Given that she is a superb cook, carrying the extraordinary legacy of three different Jewish Italian culinary styles – the Piedmontese, the Venetian and the Ferrarese – it’s no surprise that the meal was an absolute masterpiece. I had the impression that for the American guests, eating these Italian delicacies instead of the classic turkey with cranberry sauce also felt a little naughty! While I can’t replicate the special atmosphere of that night, after Daniela moved to Israel I adopted her tradition of remembering the Pilgrims with the regional dishes from my own country.
I’m used to cooking around symbolic foods for Passover and Rosh haShana: turkey and pumpkin, the most recognizable Thanksgiving ingredients, also appear on my Rosh HaShana table, and again on Sukkot. The connection with Sukkot runs even deeper, as both holidays are harvest festivals: some historians have gone so far as to trace the roots of Thanksgiving in Sukkot, based on encounters the Pilgrims supposedly had with Sephardic Jews in Holland before they left for the Americas.
But whether or not this story is true, Jews celebrate Thanksgiving Day with an intensity usually reserved to our most sacred holidays: it’s easy for us to empathize with the pilgrims, who had to flee religious discrimination and persecution and travel across an ocean to find freedom – and with their sweat and faith, fought against illness and scarcity, finally turning America’s wilderness into their “Promised Land”.
While the turkey and pumpkin are symbols of bounty, one food on the table is meant to remind us of the harsh winter before the first harvest, when the pilgrims barely had enough to eat. It’s the corn, as it is said that at one point there was so little food that each person was given only five kernels of corn per day. Corn bears a similar type of double-symbolism in Italian history: when it found its way to Italy from the Americas, it immediately spread through the North, and landowners started reaping huge profits by feeding their workers only maize polenta – creamy, delicious and filling, but so poor of vitamins and protein that it caused an epidemic of Pellagra, the same deficiency disease that spread in the American South during the great Depression, leading to deterioration and death. Somehow, native Americans had avoided it because they added wood ashes and lime to cornmeal, correcting its nutritional imbalance.
Cranberries can also be read as a symbol of suffering: of course we combine them with a lot of sugar to make them palatable, but their nature is extremely sour. This reminds me of the symbolism of sweet and sour dishes in Jewish Italian Cuisine, in which the sugar or honey represent the need to appreciate our present and future, while the vinegar or lemon keeps us rooted in our people’s past suffering.
While giving thanks for the plentiful new crop, and the many blessings that we enjoy each year, we also remember those who didn’t make it through that terrible first winter. Have a meaningful Thanksgiving!
- 1 scant cup (150 gr) cornmeal maize (for polenta) or 2 cups cooked polenta (cooked dense, not liquidy)
- 3 tbsps grappa or brandy
- 1/3 cup dried cranberries (or raisins)
- 1/2 to 2/3 cup candied fruit (mix of orange and lemon or citron) (optional)
- 1/4 cup pine nuts
- 1 organic lemon
- a pinch of salt
- 1/3 cup of sugar (about 85 gr)
- 1 scant cup flour (about 100 gr)
- 1 1/2 tbsp baking powder (10 gr)
- 1/4 cup oil (mild olive oil , vegetable oil or coconut oil)
- 2 eggs
Preheat the oven to 400 F. Prepare the polenta with one scant cup of maize according to instructions on the package, using only about 1 1/4 cup boiling water (traditional polenta tastes better than instant, and you can make it quickly using a pressure cooker… however, instant is OK! Beretta makes a nice product). The polenta has to be on the thick side. When cooked, pour it over a large cutting board or platter in a wide and low heap and allow it to cool (feel free to pop it into the fridge). Plump the cranberries or raisins in the grappa or brandy. Dice the candied fruit very small. Discard the film that has formed over the polenta. Cut the polenta into pieces and place it into a food processor. Process it with the eggs, salt, sugar, oil, sifted flour with baking powder; add the raisins in their liqueur, the candied fruit, pine nuts, and the lemon zest and mix well. If the batter is so thick that it’s hard to pour into the pan, you can add just a couple of spoonsfuls of water or non-dairy milk. Grease a 9″ springform pan and dust it with corn meal. If you have parchment, you should line the bottom of the pan before greasing it: this type of batter is very sticky. Pour the mix into it and bake in a pre-heated 400 F oven for about 15 minutes until it forms a golden crust, then lower the heat to 350 and bake for another 30-45 minutes (the cake should bake for 45-60 minutes total). Allow to cool before turning out. Serve warm, sprinkled with confectioner’s sugar.
How could we possibly welcome fall, and celebrate Thanksgiving, without pumpkin? For me, this also one of the symbols in my family’s Rosh haShana seder and under the sukkah. One of my favorite ways to serve it is in a creamy and delicious risotto!
Those who were born in the Veneto region, like me, also celebrate red radicchio and like to incorporate it into many different recipes. While a similar type of lettuce was already grown in North-Eastern Italy before the 16th century, the exact kind we eat today, with its white-veined leaves, was engineered in the late 1800s by a Belgian agronomist. The different varieties are named after the Nothern Italian regions where they are cultivated: the easiest to find here in the United States is radicchio di Chioggia (maroon and round), and sometimes the radicchio di Treviso, which looks like a large red Belgian endive. Its mildly bitter flavor blends beautifully with the sweetness of the pumpkin or squash!
- 1/2 pound fresh pumpkin or butternut squash, peeled and cut into small dice
- 2/3 head of red radicchio
- 1 1/2 cups Italian rice (Arborio, Carnaroli, or Vialone Nano type)
- 1 medium white onion, finely diced
- 1/2 cup dry wine
- 1 1/2 teaspoons freshly grated nutmeg
- About 1 teaspoon freshly ground white pepper
- 1 teaspoon salt
- 7 to 8 cups vegetable stock
- 4 to 5 tablespoons extra-virgin olive oil
- 1 to 2 tablespoons balsamic vinegar (to taste)
- salt and pepper to taste
Heat 2 tablespoons oil in a skillet. Add the pumpkin and half of the onions and cook on medium heat, stirring frequently, for about 10 minutes. Season with salt, nutmeg, pepper and cook, stirring occasionally, until most of the liquid has evaporated and the pumpkin is tender, another 12 to 15 minutes. Remove from the heat and let cool slightly, then transfer to a food processor and puree the pumpkin. Rinse the skillet and heat another tablespoon of oil in it. Add the radicchio (sliced into thin stripes) and cook for 5 minutes, seasoning with salt. Set aside.
In a medium saucepan, bring the stock to a boil, reduce the heat and keep it hot.
In a heavy pot, heat the remaining 2 tablespoons oil. Add the remaining onion and cook for 2 minutes. Add the rice and cook over moderately high heat, stirring, for a few minutes. As soon as it starts sticking to the bottom, pour in the wine and allow it to evaporate. Immediately lower the heat and pour in one ladleful of the hot stock and cook, stirring constantly, until all of the liquid has been absorbed. Gradually add more hot stock, 1 ladleful at a time, stirring frequently until absorbed before adding the next. After about 15 minutes, stir in the pumpkin puree and continue cooking, adding more stock, 1 ladleful at a time, until the rice is tender but “al dente” (about 5 to 15 minutes longer, depending on the type of rice). The risotto should be creamy and loose. Add the radicchio, and more salt if necessary. The risotto will be quite loose. Spoon the risotto into warmed soup plates and drizzle with little balsamic vinegar. Serve immediately. Of course if you want to be really fancy and impress your guests, you could also serve the risotto in the pumpkin shell.
*** For a slightly different result, you can also cook the pumpkin with the rice. Just add the pumpkin to all the onion at the beginning, and then add the rice. Try both versions, and see which one is your favorite! In the context of a dairy meal, this risotto tastes delicious with the addition of butter and parmigiano. On the other hand, the creaminess and sweetness of the pumpkin make it very enjoyable as a Parve (non-dairy) dish!
In Italy, “Miele” (honey), is classified as compulsively as cheeses and olive oil – by area of origins, type of flower, and depending on whether pieces of honeycomb were included… we have strawberry-tree (corbezzolo) and Eucalyptus honeys from Sardinia, chestnut honey from Piedmont, millefiori (thousand flowers) from Tuscany, orange blossom from Sicily, acacia from the Pre-Alps, and many more. Every fall, I take a trip to Zebar’s or Eataly where I stress out about which kind will grace my cake this Rosh HaShana!
Rather than blaming this on my all-Italian obsession with ingredients, you should try for yourselves! After all, when the Almighty promised our forefathers that they would be freed from Egyptian bondage, the Promised Land was described as “a land flowing with milk and honey” (Exodus. 3: 17, etc.) – and not with “milk and sugar”!
In this cake, the orange balances out any excessive sweetness of the honey.
- 4 medium/large eggs, separated
- 3/4 cup oil (canola oil or 1/2 light olive 1/2 almond oil)
- about 300 gr (3/4 a medium/large jar) liquid honey
- 1/2 cup potato starch
- 1 1/2 cup 00 or all-purpose flour
- 2 tbsp orange liqueur (like triple sec) or brandy
- zest of one organic orange
- 1/4 cup of the orange juice
- 1 package (16 g) baking powder
- a pinch of salt
Using a hand mixer, beat the yolks with the honey until frothy and thick (about 3 minutes). Very slowly add the oil, and beat until creamy. Add the honey, the potato starch, orange zest and the liqueur. Now add the flour (mixed with the baking powder) a bit at a time, alternating it with the orange juice.
In a separate, clean and degreased bowl, or in your stand mixer, beat the whites with a pinch of salt until stiff. Now combine the egg whites with the batter, with the help of a spatula, using upward movements.
Pour into a 9.5″ or 10″ Savarin or bundt pan (well greased and dusted with flour). Since honey cakes tend to darken more than sugar-based ones, I prefer these cake pans, with a hole, because the inside will cook faster, before the outside has time to darken. Bake in a pre-heated oven at 350 F for about 30-35 minutes, or until done when tested with a toothpick. To keep the color lighter, you can cover with aluminium foil for the last 10 minutes of baking.
Quinces are from the same family as apples and pears. They are much uglier than both, and they taste horrible when eaten raw (I tried!). Feed them to the geese? Think again: as usual, our great-great-great grandmothers were able to turn even this ugly-duckling of a fruit into a delicious treat. So delicious, in fact, that many communities in Italy and elsewhere eat them instead of apples and honey as Tapuach, the first element in our Rosh HaShana seder symbolizing a sweet new year.
(Other Italian traditions begin with dates – in Aramaic,Temareh – for the first blessing, and conclude with figs, apples or quinces).
I hope you try this easy recipe and offer it next to your apples and honey. You will understand why, when quinces were still hard to come by in Manhattan stores, a friend of mine’s 80-year-old Italian grandmother (who shall go unnamed) would be found climbing up the trees in the garden of the Cloisters in Upper Manhattan before Rosh HaShana. We saw her in action and she was quite agile.
– 2 pounds quinces
– 1 and 1/2 pound sugar
– 1 organic lemon
– 4 or 5 cloves
Clean the quinces, eliminating all the fuzz and any parts that are damaged..
Cook them in a pot of boiling water with half an organic lemon and the cloves.
When they are as soft as boiled potatoes (about an hour) drain them, discarding the lemon and cloves and setting aside about a ladleful of the cooking water.
Halve the quinces and allow them to cool off; then peel them, eliminate the cores, and reduce them into a smooth puree using a food mill or an electric mixer.
Combine this puree with the sugar and 1/2 a ladleful of the cooking water. Cook on low heat for about an hour, stirring regularly. The paste is ready when it sticks to the spoon.
Wet a large cutting board or your countertop, and pour the cotognata on top, forming an even 1/2-inch
layer.. After it has started to dry, you can cover it with parchment paper. After at least 24 hours (48 is better), cut into shapes with cookie cutters.
One of the things that don’t cease to surprise me, after 18 years in the US, is how strongly, deeply, philosophically anti-air conditioning my fellow Italians can be. It’s not only about being more ecologically aware than our American counterparts – we really hold on to our grandmas’ belief that artificial cooling can cause a plethora of maladies, from headaches to stomach congestion (whatever that is), to pneumonia. Of course, when it’s 100+ degrees outside, we have our own cooling methods.
1) (also called: Italian air conditioning) leave your windows open from about 10 pm to 7 am, to allow the cool breeze to come in. Keep them shut during the day. Grab a fan.
2) Limit “real food” to dinner time; the rest of the day, eat mostly fruit and vegetables and indulge often in frozen desserts.
To those of you who are cringing at the idea of daily ice cream, I’d like to point out that Italian gelato is made with milk instead of cream. Not only that, artisanal gelato includes real eggs, real fruit: it’s definitely more “real’ than a box of mac & cheese! On the other hand, in this land of advertising and additives, it might sound about as interesting as broccoli to the younger ones. Try to explain to your 4 and 5 year olds that home-made is better than the treats from the local ice cream cart with its hypnotizing chime.
Even when I can convince mine to forgo the colorant-laden packaged Dora stuff, they still demand at least cones. This has been a problem for me when trying to serve them my home-made gelato…. I was not thrilled about storing wholesale quantities of cones in my Manhattan apartment, and the idea of what could happen to our Persian rugs gave me the shivers.
My “Eureka” moment came when I saw something that my talented and sophisticated friend Lucilla served at a dinner party…. gelato in edible cups! It made me realize that, for my two demanding little customers Gabo and Bianca, it was all about being able to polish off every possible trace of their dessert. Lucilla was kind enough to share her secret, and here it is. Enjoy your Summer!
- 1/2 lb phyllo dough (home-made or store-bought)
- 1/2 lb vanilla gelato (home-made or store-bought)
- 1/2 lb bittersweet or dark chocolate (grated, or use chips)
- 1 basket berries
- milk and butter
Cut the phyllo into 16 squares. Place 4 of them into 4 muffin pans lined with parchment, and brush the top with melted butter. Top each square with another square (without making the corners overlap), and repeat with 4 phylo squares for each muffin pan, brushing with butter in between. Bake in a pre-heated 360 F oven for about 10 minutes or until slightly golden. While the phyllo nests are baking, melt the chocolate in a saucepan on low heat with a few tablespoons of milk (enough to make a smooth but thick sauce). Allow the nests to cool off before unfolding them. Before serving, place a large scoop of vanilla gelato in each nest, and decorate with warm chocolate sauce and red berries. Enjoy!
The word minestrone derives from the Latin verb ministrare, which means ‘to administer’.
Maybe because, as any Italian mother can witness, it is the most efficient way to administer lots of healthy vegetables to picky children, with few complaints!
In many households, minestrone is made at least weekly and (thanks to the fact that it tastes even better when reheated), served several times as a primo piatto (first course) with both dairy and meat meals. I usually serve it plain on the first day; on the second day, I reheat it with some leftover cooked rice, pasta or even spelt. If it’s cold outside, or I’m simply too busy for multiple courses, I just throw in some beans to transform this light soup into an earthy meal. At the end of the week I add a boiled potato and turn the leftovers into a creamy passato (blended soup) with my hand blender.
Just keep in mind, if you plan on stretching your soup over the course of a week, that you should skip tomatoes or it will spoil too quickly. In Italy we have countless regional and seasonal variations for this soup, depending on the local produce! Just to give you a few examples, the Genoese minestrone is flavored with pesto; my Tuscan grandmother liked to add rosemary, and the Lombard one preferred Arborio rice in it.
The only key rules are that all the ingredients should be very fresh and the oil high quality; the soup should be cooked very slowly, on low heat; and finally, the vegetables should be chopped very small, Israeli salad-style…. other than that, have some fun!
Ingredients (serves 8-10 as an appetizer, 6-8 as a main course)
- vegetable stock, 1 1/2 quarts
- 2 whole cloves garlic (optional)
- 1 onion
- 2 carrots
- 6 leaves of kale or Swiss Chards, chopped
- 1 large slice of butternut squash or pumpkin
- 1/2 a small cabbage (1/4 if large)
- 2 celery stalks
- 2 small (or 1 large) zucchini
- 1 cup peas
- OR asparagus tips, or green beans
- 1 small or medium potato (optional)
- 1 medium tomato, seeded (optional)
- salt and pepper to taste
- extra-virgin olive oil (I use a low-acidic, mild Ligurian or Tuscan)
- fresh rosemary or parsley, if liked
- (tip: if you rarely make it to the green market…. it does work even with frozen vegetables!)
Peel the carrots and potatoes with a vegetable peeler and wash and clean all the vegetables, discarding any outer leaves and inedible parts. On a chopping board, cut all the vegetables into regular dice max 1/2″ (except for the peas, obviously). In a large pot with a heavy base, heat 2 tablespoons of extra-virgin olive oil. Add the minced onion and the whole garlic cloves and cook until the onion is translucent. Discard the garlic (if using – I usually don’t), add the vegetables and little salt, and cook for another 5 to 10 minutes on medium/low heat, making sure they don’t burn or change color. Cover the vegetables with the vegetable stock and cook, in a partially covered pot and on low heat, for about an hour or until the vegetables are soft and the liquid has absorbed all their flavor. If using asparagus tips, add them later, about 15 minutes from the end. If you are pressed for time, you can also cook minestrone in a pressure cooker (it should take less than 15 minutes). When ready, pour into individual bowls, drizzle with some more extra-virgin olive oil and sprinkle with a touch of freshly ground black pepper. It also tastes great with some freshly grated parmigiano on top, if you are in the mood for cheese!.
Few things are more American than a PB & J sandwich. However, jelly itself has been a staple all over the world since antiquity, when someone figured out that even quince (a fruit that looks like an ugly apple, and that’s too hard to be eaten raw) could taste delicious when slow-cooked with honey (incidentally, the word Marmalade derives from the Portuguese Marmelo (quince). Unlike our American children, spoiled by constant sugary snacks, it seems that people back then actually PREFERRED fresh fruit, because they didn’t attempt to make jelly with anything other than quince for centuries!
It was the Persians or the Arabs, who had been producing sugar from cane, who finally came up with the idea of syrup and started using it to manufacture various preserves, experimenting with pectic fermentation and creating the first citrus fruit marmalades. With the conquest of Spain, Portugal and Southern Italy, the Arabs introduced all their confections, changing the European palate forever, much to the joy of children and… dentists.
Preserving fruit or vegetables in syrup, just like drying or pickling, also prolonged their shelf life; this became critical in the Age of Discovery, starting in the 15th century, for the sailors, merchants and pirates (!) who had to spend months at sea with no access to fresh produce.
However, jam makes me think of far more familiar adventures, such as climbing up my grandmother’s fig, apple and peach trees as a child. I didn’t mind a scraped knee if I could feel that I was part of our little production line: I picked the fruit, nonna stirred the jam, my mom (the pharmaceutical chemist) jarred it, and my dad kept stealing spoonfuls from the pot.
- 3 pounds small (Japanese) eggplants
- 3 small golden delicious apples (or 2 large)
- 1 medium orange
- 1 organic lemon
- 6 cups sugar
peel the eggplants, cut them in 2-3 pieces each, and pierce them with a fork. Place them in a bowl of salted water for 1 hour. Rinse and cover with fresh, unsalted water. Let rest for another hour. Drain and lace in a large (it will froth up like crazy) copper or stainless steel pot, with the peeled and sliced apples, and the orange and lemon juice and zest. Add the sugar and 2-3 tbsps water,bring to a boil, and cook on low heat, stirring occasionally, for 30 minutes. remove from the heat and pass through a food mill or sieve 9even a potato masher will do!). return to the pot and simmer for 30 more minutes, or until it has thickened. Pour into sterilized glass jars and close them tightly. Store in a cool, dark place.
Ask any Southern Italian, or Italian American, to imagine cooking without the color and the fragrance of tomato, and they will probably tell you it’s impossible.
However, the use of tomato spread in European kitchens fairly recently: although it was first introduced in the 16th century, the vast majority of people treated it as a pretty, but possibly poisonous, decorative plant for at least the next two hundred years. In Peru, Mexico and Chile, where it originated from, the natives also treated it as unedible.
While nobody was stirring Marinara, alchemists were concocting plenty of potions featuring the new fruit, which was believed to have aphrodisiac powers when ingested in small amounts. This accounts for the romantic names the plant was given, from England and France (Love Apple, Pomme d’Amour) to Italy Pomo d’Oro, Golden Apple) .
It’s still unclear where and when, in Baroque Europe, someone first tasted the mysterious fruit. Maybe it was a brave and hungry farmer in Southern Italy, in times of famine. Maybe the Sephardic merchants of Livorno, who had first imported the seeds (this may be the reason why many tomato-based local dishes are called “Jewish-style” or “Moses-style”). Or it could have been a bored aristocrat in France, where tomatoes were only eaten at the Royal Court until well into the 18th century.
In any case, once Europeans actually bit into it, there was no way back! According to Neapolitan screenwriter Luciano De Crescenzo, “ The discovery of tomato represented, in the history of food, a revolution comparable to what the French Revolution constituted in social history”.
“Nothing is more memorable than a smell. One scent can be unexpected, momentary and fleeting, yet conjure up a childhood summer beside a lake in the mountains; another, a moonlit beach; a third, a family dinner of pot roast and sweet potatoes during a myrtle-mad August in a Midwestern town” (Diane Ackerman, A Natural History of the Senses).
One of my first olfactory memories features a lemon lavender crostata, baked by my grandmother on a summer afternoon about four decades ago.
When we think of lavender fields, most of us conjure up images of Provence: maybe because they were often depicted by French impressionists. However, this plant (a member of the same family of savory herbs which also includes sage, thyme, and oregano) is cultivated all over the world, from England to Brazil, from Russia to Japan and new Zealand – and of course, Italy.
My grandmother lived in Pistoia, a town about 30 minutes North-West of Florence, and just over an hour drive from the Chianti region and its stunning landscapes of rolling hills lined with cypress trees, vineyards, olive groves and (surprise!) lavender fields, in a patchwork of incomparable natural beauty. That’s exactly where my parents and I used to pick our flowers. Only after a generous tip to the farmer we would be allowed to leave with a large bundle.
I remember that I would often come back with a bee sting, promptly treated by the local pediatrician, Dottor Federico: lush lavender shrubs are always humming with fuzzy bees, and the product of this romantic relationship is the most elegant of all honeys.
My grandmother was never a remarkable cook or baker, but somehow this particular tart, made using her next-door neighbor’s recipe, and almonds and lemons from her own orchard, always came out so delectable that it was gone in five minutes – however, its exquisite memory has lingered on for over 40 years….
- 1 disc puff pastry or short pastry, home made or purchased
- 2 egg yolks
- 3/4 cup (heaped) sugar
- 1/4 cup (heaped) potato starch
- 2 1/4 cups 2 % milk
- juice of 2 small lemons, or 1 large lemon
- zest of 1 organic lemon
- 2 teaspoons dried lavender
Grease a springform pan (about 9″ to 9 1/2″) and line the bottom with parchment. Preheat your oven to 400 degrees if using puff pastry, 360 if using short pastry.
Roll out pastry and transfer pastry to the prepared springform pan, trimming edges using a paring knife
Prepare the custard: beat the egg yolks with the sugar until foamy. Add the lemon zest and juice.
For years, I had been intrigued by this curious cake from Livorno (Leghorn), a dessert that features sweet egg threads on top – a sign that it was introduced by the egg-loving Portuguese Jews and marranos who were invited to settle in the city by the Grand-Duke of Tuscany in the sixteenth century. With the help of the Jewish merchants, Leghorn became one of the most important port cities in Europe (but also a center of the printing press), and became known as “the city with no ghetto”.
I was already familiar with the local cuisine, and decided to try my hand at this tart, which looked like no other. Unfortunately, the yolk threads proved to be a huge challenge: I didn’t seem to be able to control the flow through the colander (the tool of choice in all the books that listed the recipe). My Livornese friends couldn’t help either: apparently they had always encountered the same problem and ended up with a sticky blob or with burns… they said that they used to buy the cake for Shavuot and for Purim from a well-known patisserie, but that when the owner died his tricks were buried with him. I had to wait until the blogging and YouTube era to figure this all out, with the help of some non-Jewish foodies from Portugal, where threaded eggs are often featured on Christmas recipes… in particular, thank you chef Fernando Canales for teaching me that in the 21st century it would be silly to use a colander when most of us have easy access to a pastry syringe (or at least a large syringe to dispense pediatric drops)!
The ancient Jewish community of Rome maintains many traditions that will never fade. One of its highlights is this double-crusted tart, stuffed with ricotta cheese and sour cherry jam.
If you visit Rome, try it at Boccione’s, the famous kosher bakery in the ghetto! Theirs is made with really fresh sheep milk ricotta, and it’s worth putting up with the long lines….
The milk and honey are a reference to the divine love described in the Song of Songs; the rose water is linked to the tradition of Shavuot as the Feast of Roses; finally, the rice symbolizes the marriage between God and His people.
Can you find a more symbolic dish than this lovely cake of clear Sephardic origins?
Shavuot commemorates the revelation of the Torah on Mount Sinai, and Jewish communities around the world have developed special culinary customs to give due honor to the holiday.
Meals are characterized by dairy dishes, as the Bible itself compares the Torah to milk and honey (“honey and milk shall be under your tongue” (Song of Songs 4:11). Some commentators add that, before the revelation at Sinai, the Jews were allowed to eat meat that was slaughtered normally, but after the Torah was given on Shavuot, they became obligated to follow the rules of kasherut . Until the end of that first festival, they had no alternative but to indulge in dairy foods! Mystics also like to mention that the numerical equivalent of halav ( Hebrew for milk) is forty – the number of days Moses waited on Mount Sinai.
Another tradition is eating foods that are rolled, to remind us of the shape of the Torah scrolls that are read in synagogue. Among Ashkenazi jews, the most popular Shavuot food incorporating both customs is cheese blintzes. However in Italy, it’s all about pasta, creamy ricotta and aged parmigiano cheese! Buon appetito….
One of the most traditional Italian pasta dishes for Shavuot has ancient roots and a mysterious name: “Masconod”. The original recipe features parmigiano mixed with sugar and cinnamon (the same unusual combination used to dress gnocchi in some areas of North-Eastern Italy), although the less adventurous palates replace the sugar and cinnamon with black pepper. The pasta is rolled-up manicotti-style, but tighter, like Moroccan cigars: since Shavuot commemorates God’s giving of the Torah on Mount Sinai, it’s customary to eat some “rolled” foods, resembling Torah scrolls. This is also true of Simchat Torah (which marks the conclusion of the annual Torah reading cycle and the beginning of the next), but the rolls of Shavuot are usually filled with cream or cheese, since “Like honey and milk [the Torah] lies under your tongue” (Song of Songs 4:11)….
While Masconod is traditionally made with fresh lasagna sheets, this year I’ve tried it with crespelle (Italian crepes) and it was love at first taste! Move over, blintzes! Here are both options:
What’s with chicken and prophets? Several Jewish Italian recipes for poultry have Biblical names. Here is one of the most popular examples, which appears in different variations in most cooking books on the topic, from Vitali Norsa, to Servi-Machlin to Joyce Goldstein. It’s not a surprise, because chicken cooked with this technique stays moist and juicy and keeps well for Shabbat! It’s a variation on the basic “pollo in umido”, which Americans call “chicken cacciatore”. The classic recipe is made with a cut-up whole chicken, but if you are in a rush or if you prefer boneless meat, boneless thighs also work well. When I cook boneless meat, I always add the bones to the pot (wrapped in a cloth) and discard them at the end. The bones add tremendous depth to the flavor. You can also add a couple of (koshered) chicken livers.
A great matzah-free option if the first Seder has left you feeling stuffed like a Passover turkey and you need a break! You can also serve this at the seder as an alternative to your matzah balls for gluten-intolerant guests.
Concealed identities and hidden truths are the markers of the Jewish holiday of Purim, both in its exterior celebrations (the costumes) and in its deeper meaning. Much like a Shakespearean Comedy of Errors, on the surface the Megillat Ester is deceivingly simple and seemingly random in its sequence of events. The protagonists are assimilated, “comfortable” Jews living in a foreign land (Persia), afraid to reveal their identity, and it is the only book in the Tanakh (Bible) that makes no reference to God. Purim is the plural of the Persian term Pur (lots),those lots that Haman had cast to determine the fate of the Jews – as if to imply that our fate is a game of chance. On the other hand, this story seemed so relevant to our sages that it was included in the Biblical Canon, while the heroism and miracle of Hanukkah were left out. One of the greatest Torah scholars of the Middle Ages, Rambam (Maimonides) even maintains in his Code of Jewish Law that in the Messianic Age “All the books of the prophets and the sacred writings in the Bible will be annulled, with the exception of the Book of Ester” (Hilkhot Megillah 2:18).
The story of Purim is not easy to decipher: adding to the tease is the fact that the Queen’s name itself, Ester, comes from the word “saiter”, ‘conceal’, while the name of the book, Megillah, derives from the root “galal”, which means ‘to roll’, since we read it in a scroll, but also “to reveal”, as if to say that the very act of wrapping, concealing, was really meant to reveal some mysterious truth. Talking about concealments: even the Hebrew name for ‘World”, olam, comes from “alum“: ‘hidden’. The traditional interpretation is that all these apparent riddles playing with the idea of concealment are meant to remind people that it’s up to them to discover the true miracle of God’s presence in apparently random events and everyday things. In this sense, Ester’s fasting and finding the courage to reveal her identity to the king and ask him to save her people – was just as big a miracle as the parting of the Red Sea. The fascination with this motif was always so strong that Jewish culinary traditions all over the world have mirrored it in their holiday dishes, creating foods that hide (usually pleasant) surprises below the surface.
One of our Italian answers? Of course… ravioli! I am posting a version with ricotta both because I always prefer dairy, and because there is a custom to skip meat on Purim: the Talmud relates that that was what Queen Ester had to do in the palace of Ahasuerus, since she had no access to kosher meat (her husband the king was not Jewish). However, the carnivores among you can just scroll down toward the end of the recipe, and see how to make a meat version.
I just gave a demo on healthful and elegant Italian cuisine at the JCC Manhattan during their Fitness for EveryBODY Fair. One of the ingredients I presented was barley, a grain with many beneficial properties. Unlike wheat, it contains a high amount of soluble fibers (betaglucans), which have a positive effect on cholesterol and provide an immediate sense of satiety, which will be appreciated by those of you who are trying to keep their weight in check. It also contains many vitamins, minerals and antioxidants and has been shown to help liver and kidney function. What’s not to like? This way of cooking barley, with the same technique that Italians apply to rice in risottos, is typical of Friuli-Venezia Giulia, in the North-East, and I learned it during my year in Trieste.
We just came back from ten days in Italy, mostly spent in Venice hanging out with my mom and childhood friends. But my husband and kids had never been to Florence, and I decided to treat them to a couple of days in the cradle of the Italian Renaissance. The highlight of our stay was a lunch at our friends Alberto and Giordana’s apartment, with a breathtaking view of Fiesole and the Tuscan hills; followed by rides on the carousel in Piazza della Repubblica for our two kids! The food in Florence and in all of Tuscany is fantastic, simple and elegant, and justly famous. If you are not planning a trip any time soon, why not try this easy and delicious soup in your own kitchen? Pappa col Pomodoro is a perfect example of Italian “comfort food”, and of Tuscan peasant cooking. Bread soups were born of necessity: people could not afford to throw away stale bread, and devised ways to make it not only edible, but wonderfully tasty. Be warned that American-style soft sliced bread would just turn into a slimy and sticky mess: you will need artisanal bread with a firm, rough crust. The best types are Tuscan or Pugliese loaves. I live in Manhattan, and love Tribeca Oven.
For tons of authentic Tuscan recipes, and cooking classes in Tuscany (with vegetarian options), visit Giulia at http://en.julskitchen.com/
For kosher cooking classes in Florence, email my friend Chiara at Chiara105@gmail.com
Have you ever tried KAMUT? It’s a long grain with a brown cover – it looks similar to brown rice, but it’s related to wheat and has a velvety, nutty flavor. It’s richer in protein than wheat, and contains several vitamins and minerals. Perfect for a winter soup!
The other main ingredient of this “minestra” is saffron, the star ingredient in Italy’s favorite risotto Milanese, and in many festive Sephardic dishes. Saffron, one of the most highly prized spices since antiquity, and a native of the Southern Mediterranean, is now cultivated in many countries. However, some the best in the world is said to be produced in the Abruzzi region of Italy, a couple of hours east of Rome – a legend says that it was first smuggled here by a dominican monk in the 13th century, and the production has been thriving ever since. In order to maintain the intense aroma of their saffron, the locals uproot the bulbs yearly, and select them for size. The perfect soil and climate conditions do the rest, and every fall the flowers are harvested.
About 80,000 crocus flowers are needed to produce a meager pound of saffron – in case you wondered what makes it the most expensive spice in the world! To justify the extravagant expense, remember that saffron has been used as a medicinal botanical on many continents throughout history, and some recent research has demonstrated that one of its components shows promise as an anti-cancer agent.
The verb “sformare” in Italian means “to turn out, to remove from the mold”. A Sformato is a kind of savory custard that is thick enough to retain its shape when turned out on a platter, thus making a crust unnecessary. Traditional Sformati are made with béchamel sauce (read: lots of butter!), but you can obtain similar results without wracking your diet if you use ricotta. As filling and creamy as a quiche, at a fraction of the calories, this is basically a savory variant of the Jewish Roman Cassola which I posted in December (I also wrote about it in The Forward) . Ricotta is not technically a cheese, but a by-product of cheese-making: that’s why whole milk ricotta is naturally very low-fat, containing only 5% fat (as opposed to 90% in cream cheese!): no need to go with the low-fat or fat-free varieties, which contain additives and taste bad. Pumpkin is also very interesting from a nutritional point of view, because it’s filling and sweet but very low in calories and sugar, and fat-free. It also contains high quantities of carotene, calcium and phosphorus. Enjoy!
After last Saturday’s early snowfall, it’s time to put our summer clothes in storage and welcome the cold season (at least in New York)! Don’t be sad – there are plenty of fun things about fall and winter. One example: hearty soups like this one, which incorporates two ingredients with a distinguished history, staple foods for thousands of years in some areas of Europe.
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.
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!
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.
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):
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 )
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.
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).
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.
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.
One of the most popular ways to serve this Siman (Symbol) in our Rosh HaShana Seder: inside an earthy frittata (with or without the addition of spinach). Frittatas can be prepared in advance.
Meatballs and meatloaves are a staple in Jewish Italian kitchens: I would go as far as to say that every family has a different version (and every son swears that his mother’s is the best!).
For many centuries most Jews in Italy were poor, and had only sporadic access to meat: one of the ways they found to make use of cheaper cuts was grinding the meat and stretching it with different ingredients – bread, eggs, and countless vegetables. The result included not only delicious meatloaves and meatballs, but also a variety of stuffed vegetables and pasta. These dishes are great for Shabbat and the holidays when food needs to be prepared in advance and reheated, because they don’t harden and actually taste better the day after.
If you choose one of the versions that incorporate cooked, chopped vegetables (spinach, leeks, zucchini, eggplant… the options are endless!) you might also be able to sneak some greens into the diets of the most irreducible picky eaters.
I’m going to let you in on an Italian secret: while gelato is delicious, most of us don’t eat it every night! Our sweet treat after dinner is usually just fresh fruit, especially if the main courses are rich.
When we have guests we often serve Macedonia, a simple salad made with a variety of fruit cut into small pieces, so that when you put a spoonful into your mouth you can taste a combination of different flavors. Macedonia is dressed very simply with fresh sugar and lemon juice – or Prosecco if no children are present! This is just a sample recipe, but the possibilities are endless – just pick your favorite fruit! Make sure you sprinkle with fresh lemon juice right after slicing, or bananas and pears will oxidize quickly.
I prefer not to use apples, because their texture is much crunchier than most other fruit.
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.