Soup: Shiitakes & Asparagus in Tomato Broth - meat

Posted by : Karen Selwyn

Although the directions say you can make the matzo pasta a 
day in advance, every other aspect of this recipe is last 
minute. I don't know what kind of help Susser has in his 
kitchen during any of his seders.  I want to think dishing 
out the food -- not cooking -- when the first part of the 
seder is over. I find the egg, Hillel sandwich etc. can only
stave off hunger for so long. However, I think it would be 
a great mid-week recipe served with a do-ahead matzo kugel 
or meat entree.

I know kosher-for-Passover noodles are sold which makes this
recipe a possibility for people who don't want to make their
own pasta.

There is a section which may confuse some people.  I know I 
was confused.  Below the instructions for the pasta, there 
is a list of ingredients written in paragraph form which 
seems to be a recipe for a fresh salsa. There are no 
instructions for what to do with this fresh salsa.  Do we 
put it in the soup as a garnish?  Do we toss it with pasta, 
if serving matzo pasta as a separate entree?  I have 
double-checked the posting from the MIAMI HERALD and no 
explanation is supplied.

This post preserves the mystery recipe section, but 
identifies it as such.  Sorry for any confusion.

Karen Selwyn

*   *   *   *   *   *   *

Shiitakes and Asparagus in Tomato Broth with Matzo Pasta

1 tablespoon olive oil
1 cup thinly sliced shiitake mushrooms
1 cup peeled, 2-inch pieces asparagus
1 teaspoon chopped garlic
3 tablespoons peeled, seeded, diced tomato
2 quarts chicken broth
1/2 pound Matzo Pasta (recipe follows)
1 teaspoon coarsely ground pepper
Kosher salt
2 tablespoons chopped flat-leaf parsley

Put a large pot of salted water on to boil.

In another large pot, warm the olive oil over medium heat. 
Saute the mushrooms for 1 minute. Add the asparagus and cook 
1 minute more. Add the garlic, tomato and broth, bring to a 
simmer, and cook 3 to 4 minutes.

Meanwhile, cook the pasta in the boiling salted water (see 
pasta recipe)and drain. Add the pasta to the broth, season 
to taste with salt and pepper, garnish with parsley, and 

Makes 8 servings.
Matzo Pasta

You can make and refrigerate the cut, uncooked dough, 
tightly sealed, up to 24 hours ahead of time.

2 cups matzo cake meal
6 large eggs
2 tablespoons olive oil
1 pinch kosher salt
1 pinch freshly ground black pepper

Pour the matzo meal into a large mixing bowl. Make a well in
the center, add the eggs, and mix for 1 minute with a wooden
spoon. Add the olive oil, salt and pepper and continuing 
mixing until the dough binds together. 

Turn the dough out onto a work surface dusted with matzo 
cake meal and
knead for about 10 minutes, until smooth and shiny. Cover 
with a slightly moist towel and let it rest for 20 minutes.

Adjust a hand-cranked pasta machine to the widest setting 
(usually No. 1). Cut the dough into 3 pieces. With a rolling
pin, roll each piece into a rectangle that's thin enough to 
go through the machine. Crank the dough through the machine;
adjust it to the next setting (No. 2) and crank it through 

Fold the dough into thirds and crank it through on No. 1, 
followed by No. 2 and No. 3. Fold it into thirds once more, 
and crank it through each setting, beginning with No. 1 and 
ending with No. 4. Using the pasta machine's cutting blade, 
cut the dough into linguine-size stripes.

To cook the pasta, bring a large pot of salted water to a 
rapid  boil. Drop the cut pasta into the water, let it come 
back to a boil, and lower the heat to a simmer. Cook for 2 
to 3 minutes, until the noodles rise to the surface. 

Drain and serve immediately. 

Makes 8 servings.

Combine 1 cup chopped flat-leaf parsley, 1/4 cup chopped
cilantro, 1/2 cup diced radish, 1 tablespoon minced jalapeņo
pepper, 1/4 cup diced red onion, 1 1/2 tablespoons fresh 
lime juice, 1/2 tablespoon grated lime zest, 1/2 tablespoon
extra-virgin olive oil and kosher salt to taste in a
non-aluminum container. Chill for at least 1 hour or as long 
as overnight.

Makes 8 servings.

Source: "Tasting Freedom"
         Alan Susser
         MIAMI HERALD (on-line edition), 4/2/98

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