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 
serve.

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 
again.

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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