Passover

Italian Jewish culinary culture is fascinating.  Not Ashkenazi, not sephardi it’s its own mashup of flavors and dishes.  So it isn’t surprising that Italian Jews actually figured out a way to enjoy pasta during Passover.  Like pretty much everything Italians do, their matzo is prettier than ours, often round and punched out to look like a lacy doily.  However our square shaped giant crackers are perfect for constructing a “lasagna” or as my staff started calling it “mazzagna” (matzo+lasagne).  I’ve heard these “pies” layered with matzo called Tortino, Mina or Scacchi. You might think that this idea is a poor substitute for the real thing, but actually it’s pretty great.  The matzos which are soaked prior to layering, absorb the tomato sauce and become light and fluffy.

You can use this idea to make any kind of “tortino” whether you construct it with a meat sauce (made with groung lamb perhaps) or vegetables as I do here.  At Angeli we decided that the best use of the Mazzagna/Tortino was as a vegetarian option/side dish for all.  If you’re keeping kosher or doing a traditional meat meal than leave out the parmesan.  If not, then go for it.  Either way your guests will be happy to have something on the table that’s light(ish).

Matzo (or matzoh or matzah) is the perfect crunchy, flaky base for a thin coating of buttery caramel, melted chocolate and a sprinkling of chopped nuts salt. It’s an addictive treat that’s perfect for Passover.

Matzo is unleavened bread that first appeared on the “market” when the Israelites had to flee Egypt and did not have time to let their bread rise.

It has been eaten for centuries during the Jewish holiday of Passover as a reminder of that exodus by forgoing cakes, cookies, pasta and noodles — anything made to rise with yeast, baking soda, etc.

As a secular Jew married to a Catholic, I guess you could say that religion for me has always been a spectator sport. I do know that Easter is upon us,  so my catholic friends (yes, I mean those who embrace all things) celebrate the resurrection of Jesus Christ with a holiday, whose name is derived from the name of a goddess associated with spring, hence all the chocolate fertility symbols (a patriarchal holiday with something for everyone). And this Christian holiday normally coincides with Passover because the Last Supper was a Passover meal, and we all know how that went.

Making Passover dinner takes a bit of planning, but it doesn't have to be a chore. If you're cooking for a big group, hand out assignments so you don't do all the work. If your kitchen is large enough, invite people over to help. Cooking the dinner with friends and family can be as much a part of a celebration as the meal itself.

Everyone wants to save money these days. But keeping an eye on food costs shouldn't mean cutting corners on quality and flavor. Avoid buying packaged or frozen meals and you'll be way ahead of the game. Besides saving money, you'll be eating healthier food.

On Passover, I practice what I preach by using one chicken to make three dishes. My Jewish mother would be very proud.

For me it's not Passover without matzo ball soup. But soup is only as good as the stock. Canned and packaged chicken broth are very high in salt content and, in my opinion, have an unpleasant flavor. It's much better to make your own.