RFCJ RECIPE ARCHIVE
Posted by : Judith Sobel Classic Cuisine of the Italian Jews
If you are interested in Italian Jewish cooking, see if you can find the Classic Cuisine of the Italian Jews by Edda Servi Machlin volumes I and II. Mrs. Machlin grew up in Pitligliano, a prewar WW II Jewish enclave. Both books start with her reminiscences of her childhood in the Jewish Ghetto. ( She now lives in NY State, and her English is excellent ) She describes the various holidays celebrated by her Jewish community and the unusual customs and menus that accompanied them. The Jewish Italians had different interpretations of the appropriate food for holidays, so many menus don't match our traditionals. Her menu for Chanuka (book's spelling) includes eggplant croquettes (chrocchette di melanzane), bredded veal chops ( cotolette impanate), cubed fried potatoes and fried artichokes, braised radicchio and spinach Jewish style, chicory salad, Chanuka rice fritters, chestnut flour Latkes (for dessert) and fresh fruit, oranges, tangerines and kiwi I find her recipes easy to read with the ingredients to the right of the directions in italics. The recipes seem authentic, but often the ingredients are just not available here. Often Ms. Machlin will give updated info and suggestions for substitutions The books are a delight to read even if you never cook a thing. Pizzarelle di Farina Dolce Chestnut flour latkes -------------------------- 3 cups chestnut flour 1/2 tsp salt 1/3 cup pinoli(pine nuts) 1/2 cup dark seedless raisins 1 cp cold water 3 eggs slightlyt beaten Vegetable oil for frying 1 cup ;heavy cream whipped (optional) Sift chestnut flour and salt together . Add pinoli, raisins and water and stir until you have a thick batter. Add eggs and mix well. Heat 1/3 cup oil in a medium skillet. Drop the mixture by the Tablespoon and fry until brown ed on both sides. Transfer to paper towns to drain. Add a TBS of oil to the batter if it gets too thick. Serve with whipped cream if desired. Yields about 24 pancakes
