web analytics
March 4, 2015 / 13 Adar , 5775
At a Glance
Sections
Sponsored Post


Home » Sections » Food » Recipes »

Dinner In Venice

Rovati-Alessandra

Winter is almost here and nothing says comfort like a rustic Italian dinner.

Pasta e Fagioli (Bean Soup)
(serves 4-6)

Ingredients

1 quart hot water
2 or 3 tablespoons extra-virgin olive oil
½ onion, finely chopped
2 garlic cloves, slightly crushed
1 celery stick, chopped
1 small carrot, chopped
1 cup of dried beans
1 small ripe tomato, seeded, peeled and diced (or you can use canned peeled tomatoes, drained)
Salt and pepper to taste
1½ tablespoon freshly chopped parsley or rosemary
2 cups fresh egg pasta, or you can use dried egg pasta (broken down pappardelle), or regular dried pasta.

Directions

1. Soak the beans overnight in a bowl of cold water.
2. Dice the carrot, thinly slice the celery, and chop the onion finely.
3. Heat the oil in a saucepan. Add the onion, garlic, carrots, celery, and sauté for 2 or 3 minutes.
4. Add the tomato, beans, and salt, and cook for another 2 minutes.
5. Cover with hot water, bring to a boil, cover, and simmer for one hour or until the beans are cooked.
6. Add the pasta and allow to simmer until the pasta is also cooked (for fresh pasta, usually 3 to 5 minutes; for dried pasta, follow the instructions on the package).
7. Sprinkle with black pepper, adjust the salt, drizzle with a little more olive oil, decorate with the parsley and serve hot.

Potato Salmon Terrine

Ingredients

3 medium/large potatoes
1 fillet of salmon (about 2 lb), baked or steamed
2 scallions or a medium onion
½ cup Chardonnay
1 lemon
3-4 tbsps extra virgin olive oil
Salt and pepper to taste
Fresh chives and parsley, to taste

Directions

1. Boil the potatoes until soft, drain, peel and mash with a fork or potato masher.
2. Add the salt, pepper, wine and about 2 tbsps of the oil.
3. In the meantime boil the salmon for 15 minutes with the peeled and sliced scallions (you can also cook it in the microwave in 5 minutes).
4. Then drain it and chop the whole mixture in a food processor along with the juice of ½ a lemon, salt, pepper, and about ½ tbsp of chopped chives.
5. Combine with the mashed potatoes and pour into a loaf pan (9 x 5 x 3″), previously lined with plastic wrap.
6. Press the puree into the pan with your hands or a wooden spoon, cover and refrigerate for at least 12 hours before serving.
7. Unmold and serve decorated with more chives, and (if you like) some mayo.
* If you are in a rush, replace the fresh salmon and scallions with canned salmon and a touch of onion powder, but the result is less delicate.

Chicken Stew (Ezekiel’s Chicken)

Ingredients

1 chicken, cut into serving pieces
4 tablespoons olive oil
2 cloves garlic, slightly pressed or minced
1/3 cup green or/and black olives, pitted
1 bay leaf
3 tablespoons mix of freshly chopped herbs (sage, rosemary, plus basil, mint or parsley)
Salt and freshly ground black pepper to taste
2 or 3 peeled tomatoes
1/3 cup dry wine, red or white

Directions

1. Rinse the chicken and pat dry.
2. Heat the olive oil in a large pot, add the chicken and sauté until golden.
3. Add the salt, pepper, olives, garlic, and herbs, and the chopped (and drained) tomatoes.
4. Cook for 2 minutes, stirring, add the wine, then lower the flame and cook covered until tender (about 30 minutes), stirring occasionally, and adding a little water if it tends to dry out.
5. Uncover, and if the sauce is too liquidy turn up the heat to thicken it.
6. You can serve it with a side of polenta, potatoes or rice as a main course.

Chocolate Hazelnut Whole Grain Cake

Ingredients

3 medium/large eggs
2/3 cup brown sugar
4 oz parve dark, bittersweet chocolate
¼ cup olive oil or vegetable oil
½ tsp vanilla extract or 1 tbsp DiSaronno liqueur
1/8 cup almond or soy milk, or more if needed
1 cup hazelnut meal (or almond meal)
4/5 cup whole grain flour (oatmeal or spelt or other; for a GF version, try buckwheat flour)
1 package baking powder
1 pinch salt
Confectioner’s sugar to decorate

Directions

1. Preheat the oven to 350° F.
Beat the eggs with the sugar for a couple of minutes or until light and frothy.

About the Author: Alessandra Rovati is a food writer and lecturer raised in Venice, Italy, and living in New York City. Her popular website, Dinner in Venice (launched in 2011), was the first blog to focus specifically on kosher Italian food; with each recipe, she offers a glimpse into the ancient and rich culinary history of Italian Jews. Alessandra’s articles and recipes have been published in several magazines and websites, including the New York Times and The Huffington Post. She has lectured extensively and has been a featured guest on radio programs and on Fox News.


If you don't see your comment after publishing it, refresh the page.

Our comments section is intended for meaningful responses and debates in a civilized manner. We ask that you respect the fact that we are a religious Jewish website and avoid inappropriate language at all cost.

If you promote any foreign religions, gods or messiahs, lies about Israel, anti-Semitism, or advocate violence (except against terrorists), your permission to comment may be revoked.

2 Responses to “Dinner In Venice”

  1. Tim Upham says:

    This would be a very symbolic meal to have. The word "ghetto" originated in Venice. It was used to designate where cannons were casted, then its meaning was changed to designate were a specific group of people lived, in some cases not voluntarily. Such as the Jews of the 16th century C.E., were forced by decree to live in this specific part of Venice. This meal can take us back to it.

Comments are closed.

Current Top Story
Rosalind Jordan, Washington, D.C. reporter for Al Jazeera
Al Jazeera Reporter: ‘Bibi Said ISIL and Iran Working Together’
Latest Sections Stories
Yarden Merlot

Bottles of wine accompany the Pesach storytelling – each glass of wine represents the four expressions used by G-d in describing the redemption of the Jewish people from Egypt.

Schonfeld-logo1

There is a point that many parenting books miss: children do more for us than we do for them.

Brigitte was a nine-year-old girl when Islamic militants launched an assault on a Lebanese military base and destroyed her home.

The husband needs to make some changes!

Purim is a fantastic time for fantasies, so I hope you won’t mind my fantasizing about how easy life would be if kids would prefer healthy cuisine over sweets. Imagine waking up to the call of “Mommy, when will my oatmeal be ready?”… As you rush to ladle out the hot unsweetened cereal, you rub […]

‘Double Gold’ awarded to 2012 Yarden Heights wine & 2011 Yarden Merlot Kela Single Vineyard.

One should not give the money before Purim morning or after sunset.

The mishloach manos of times gone by were sometimes simple and sometimes elaborate, but the main focus was on the preparation of the delicious food they contained.

One of the earliest special Purims we have on record was celebrated by the Jews of Granada and Shmuel HaNagid, the eleventh-century rav, poet, soldier and statesman, and one of the most influential Jews in Muslim Spain.

Jews, wake up! Stop educating the world and start educating yourselves.

The lessons conform to the sensitivities and needs of the Orthodox community…

The program took on special significance as it marked not only the first anniversary of Rebbetzin Kudan’s levayah but also the 27th yahrzeit of Rebbetzin Chaya Mushka Schneerson, a”h.

It was only in the reign of George III (1760-1820) that Jews became socially acceptable in Britain, and Nathan became music master to Princess Charlotte and musical librarian to King George IV.

More Articles from Alessandra Rovati
Rovati-Alessandra

Winter is almost here and nothing says comfort like a rustic Italian dinner.

Printed from: http://www.jewishpress.com/sections/food/recipes/dinner-in-venice/2012/11/12/

Scan this QR code to visit this page online: