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Archives for April 2017

Milan Style Asparagus – Asparagi alla Milanese

April 24, 2017 By Paula Barbarito-Levitt 13 Comments

Asparagus-Milanese-Style | labellasorella.com

The mere presence of asparagus at the local farmer’s market transports me away from the dreary winter months, gently drifting to thoughts of spring.  Asparagus are versatile, lending themselves to salads, frittate, luncheon and side dishes.  Asparagus alla Milanese, although it originates in the Lombardy region of Italy is frequently served throughout the north of Italy…. 

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Filed Under: Appetizers, Antipasti & Wonderful Things to Nibble On, Egg Dishes for Every Occasion

Asparagus Frittata – Frittata di Asparagi

April 17, 2017 By Paula Barbarito-Levitt 12 Comments

Asparagus Frittata | labellasorella.com

La Pasquetta, literally “little Easter” is celebrated in Italy festively on Monday following the more solemn days leading up to Easter Sunday.  Generally a day to pack up the leftovers,  get out into the fresh spring air with friends and enjoy a relaxing day picnicking.  Asparagus Frittata is just the type of dish to include in your Pasquetta lunch hamper.

Historically frittata had been served in the evening, as traditionally la cena or dinner had been the lighter meal of the day.  It is often prepared quickly with ingredients one has one hand; a few eggs, some cheese, last night’s leftover vegetables or pasta, cured meat – allora…. 

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Filed Under: Appetizers, Antipasti & Wonderful Things to Nibble On, Egg Dishes for Every Occasion

Italian Cheesecake – Crostata di Ricotta

April 10, 2017 By Paula Barbarito-Levitt 9 Comments

Ricotta Cheesecake | labellasorella.com

A favorite post which my new and old subscribers may enjoy in preparation for Easter.

Southern Italians celebrate Pasqua or Easter with the gamut of ricotta type pies ranging from savory to sweet.  Campania is famous for a mildly sweet wheat berry pie called Pastiera; a crostata made with ricotta cheese, cooked wheat grain and delicately scented with the flavor of orange blossom.  Although Pastiera is a staple on the table for southern Italians at Easter, our preference has always been the Crostata di Ricotta, often referred to as the Italian Cheesecake…. 

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Filed Under: Desserts to Dream Of

Venetian Haroset – Haroseth Veneziano

April 8, 2017 By Paula Barbarito-Levitt 4 Comments

Venetian Haroset | labellasorella.com

The history of a people is often reflected in their traditions around food.  Some years ago I began researching Jewish holiday foods of Italy while preparing a class featuring a Mediterranean Seder.  My intention was for the Seder to be something light and fresh, with historical significance while having a contemporary twist.  Since that time, tremendous information has emerged rich in detail about the Jewish communities of the greater Mediterranean diaspora.  My own research culminated with a course incorporating the Passover (Pesach) traditions of the Southern European and Northern African Jewish communities.

Haroset from Venice ingredients | labellasorella.com

Haroset,  a symbolic part of the Seder, is essentially a fruit and nut paste representing the mortar used by the Israelites in building the Pyramids while slaves in Egypt.  Each family has their own special Haroset recipe reflecting their origins.  The Jews of Italy were no exception; Livorno, Milano, and Padua to name a few, all had a distinctive mix of fruits and nuts to symbolize the mortar for their Pesach table.

Lightly roasted almonds for Venetian Haroset | labellasorella.com

The first Jewish ghetto was established in Venice in 1516 on the site of an iron foundry. The term ghetto is derived the Venetian dialect ghetar or gettare  meaning to cast.  Today the ghetto remains intact and in fact, is one of the most interesting sites in Venice; providing valuable historical detail about the diverse Venetian Jewish community through the ages.  The current Jewish population of Venice is about 500 with about 30 residing in the actual ghetto.

Soaking the raisins for Venetian Haroset | labellasorella.com

Venetian Haroset reflects the prominence the city heralded as a commercial port, the importing of goods from mysterious lands.  Some of the initial recipes I unearthed used chestnuts ground into a paste, walnuts and pistachios.  The ingredients have been adjusted over the years to include elements that have become part of our family tradition.  This year to bind the fruit and nut mixture, the ever thoughtful Gugliemo hand carried a jar honey from a Kibbutz north of Haifa Israel; the distinctive smokey flavor of the honey balanced out the sweet dried fruits nicely.

Preparing the dried fruit for Venetian Haroset | labellasorella.comVenetian Haroset  is a staple at our Seder and the Seder of many of my students and friends.  I am not at all suggesting that you abandon your Bubbie’s Haroset, but why not add Venetian Haroset to your Pesach Seder along with a little history of Jewish Venice.

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5.0 from 1 reviews
Haroseth Veneziano - Venetian Style Haroset
 
Print
Prep time
10 mins
Cook time
5 mins
Total time
15 mins
 
A flavorful combination of dried fruits and nuts reminiscent of the Venetian Ghetto. It also makes a wonderful filling for pastry or cookies.
Author: Paula Barbarito-Levitt
Recipe type: Dolce
Serves: 5 cups of Haroset
Ingredients
  • 1 cup golden raisins, soaked in warm water for 30 minutes
  • ½ cup dark raisins, soaked in warm water for 30 minutes
  • 6 dried figs, ends trimmed and and minced
  • ½ cup of dried apricots, minced
  • 6 dates, pits removed and chopped
  • 1 cup lightly toasted skinned almonds, coarsely chopped
  • 1 cup lightly toasted pine nuts
  • 2 Tbs of Kosher for Passover Liquor or Grappa
  • Grated rind from one large orange
  • ⅓ cup freshly squeezed orange juice
  • ½ to ¾ cup of superior quality honey
Instructions
  1. Combine the prepared fruits and nuts, add the orange juice, orange rind, and Liquor. Mix together well, the dates will break down to a paste like consistency and act to bind the mixture.
  2. Once thoroughly combined, begin to add the honey starting with ½ cup. The amount you need will depend upon the plumpness of the fruit, especially the dates. You want a paste that holds together nicely and can be taken easily with a spoon. Additional honey may be added once the mixture sits for a day or two.
  3. Cover and refrigerate until needed.
3.2.2925

Venetian Haroset | labellasorella.com 

 

 

Filed Under: Desserts to Dream Of, On the Road in Italy

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