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August 28, 2015 / 13 Elul, 5775
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Dinner In Venice

Rovati-Alessandra

Melt the chocolate and combine with the oil, parve milk and the extract or liqueur.
Add the beaten eggs and mix well.
Sift together the flour, the hazelnut meal, the salt and the baking powder, and slowly add to the mix.
Spray a 9″ baking pan with baking spray (or line it with parchment).
Pour the batter into the prepared pan and bake for 30-35 minutes or until ready.
Allow cooling completely before unfolding, and serve sprinkled with confectioner’s sugar.

 

Photos courtesy of DinnerInVenice.com

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.


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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.

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

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