Since 1985 my restaurants always featured a Sephardim Jewish menu’ for our large Jewish community in Rhode Island and beyond. My involvement with Jewish food is a lengthy and fascinating one and perhaps another writing topic since it includes my family. For years, I researched and redesigned vintage recipes discovered within the 21 Ghettos in Italy to preserve Jewish life notions through food since the second wave into the Italian peninsula in 1500. We no longer operate restaurants, but our cooking school offers cooking classes on the Cuisine of the Italian Jews several times a year. Below, a partial list of dishes made by the Jews living in Italy and adopted by the Italians.
Matzo with organic ground chicken, James Beard Passover 2006
Kosher Style menu’ respecting Jewish Dietary Laws and observances
Pesce in “Saor” / Sweet & sour seafood with onion and raisins
Triglia alla Mosaica / Red Mullet Jewish style with tomato, wine, herbs
Triglia con pinoli e passerine / Red Mullet with pine nuts and raisins
Polpettine di Pesce / Pan-seared fish cakes of salmon and haddock
Tonno fresco con Piselli / Fresh tuna with peas and spicy tomato
Baccala’ mantecato “alla Veneziana” / Whipped salt cod Venetian style
Pasticcio di baccalá e spinaci / Florentine gratiné of salt cod and spinach
Pollo fritto per Hanucca / Fried chicken for Hanukkah
Pollo con arancia zenzero e Miele / Roast chicken with orange, ginger, honey
Scaloppine di tacchino Rebecca / Turkey slices with fresh herbs
Pollo Ezechiele / Chicken with tomato, garlic, and olives
Luganega Mantovana / Beef sausages with beans and greens
Cuscussu alla Livornese / With beef meatballs, greens, and beans
Stufadin di Zucca Zala / Braised short ribs with butternut squash
Hamin Toscano / Veal-turkey meatloaf casserole with baked white beans
Stracotto di Manzo / Braised beef “pot roast style” in red wine with herbs
Scacchi / Veal stew cooked in wine with matzoth crust pie
Rotolo di Vitello / Stuffed veal with roasted peppers and spinach frittata
Involtini di Vitello / Veal rolls stuffed with a roasted vegetable mousse
Agnello al rosmarino / Roasted lamb with garlic, rosemary, and lemon
Agnello con riso / Leg of lamb stuffed with rice, eggplant, and eggs
Capretto con carciofi / Kid and artichokes with egg and lemon rind
Lamb Minha for Pesach, James Beard Passover 2006
Vegetables and sides or use as appetizers
Budino di zucca gialla / Squash pudding from Veneto
Carciofi alla Romana / Artichokes with garlic and mint, Roman-style in season
Finocchi gratinati / Fennel gratin
Peperoni farciti / Peppers filled with grilled eggplant
Patate e pomodori / Potato & tomato gratin
Finocchi alla Giudia / Fried Jewish artichokes
Carciofata Triestina / spring vegetable medley
Red Mullet with saffron, pine nuts, and raisins, James Beard Passover 2006
Sweets from the Jewish Ghettos in Italy
Torta Barucca / Pumpkin & spice cake from Veneto
Spongata di Brescello / Rich fruit & nut tart
Buricche di mandorle / Almond paste filled pastries
Scodelline / House-made almond pudding with walnuts
Pan di Spagna alle nocciole / toasted hazelnut sponge cake
Timballo di ricotta / Warm home-made ricotta soufflé pudding
Cassola di Roma / Jewish Ghetto goat milk ricotta soufflé pancake
Dolce di tagliatelle / Sweet pasta pie with almond pudding
Sfratti / Nut-and honey-filled cookie sticks from Tuscany
Crema fritta / Fried hard pastry cream from Veneto
Almond macaroons and ricotta tartine, James Beard Passover 2006
Jewish Italian Sephardic Cookies
Sfratti made with nuts and honey
Pistachio macaroons dipped in chocolate
Zaleti made with cornmeal and spices
Images from the James Beard Passover event in NY City in 2006
I was often tough on you to my lovely staff because I wanted the best training for you. But I truly hope it was worth your time spent with us. Wherever you are today, thank you. You made my restaurant life a pleasant and unforgettable voyage. WP
