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Menu: Italian Seder

Posted by : Karen Selwyn

 Many months ago, I got a very nice private post from a lurker on the
newsgroup telling me about the kosher cooking column in the food
magazine LA CUCINA ITALIANA. He further told me that some of the
magazine articles are included in their web site. 

When I went to the site, I discovered an archived back issue with a
wonderful menu for an Italian seder.  I wrote back to my friendly lurker
urging him to post the URL for this site when Passover arrived.  So far,
he hasn't done so. It's getting close to Passover and I don't want to
let these recipes go unnoticed.  

The recipes look appealing with an emphasis I haven't seen before.  For
example, the recipe for matzo balls calls for the matzo balls to be
served on a platter with an avacado-cilantro sauce rather than in the
familiar chicken soup.

The following additional recipes are at this site:

Red Snapper Stuffed with Pine Nuts and Mushrooms
Roberta's Haroset
Lamb Meatballs with Roasted Eggplant Sauce
Pesach Cake (recipe included below)

My friend, if you're out there, I hope I haven't upset you by posting

The URL is for the magazine's home page is 


The URL for the Passover page is 


Karen Selwyn

*   *   *   *   *   *   *   *   *

Serves 8 to 12 

1 and 1/2 cups almonds (not blanched)
1 cup sugar
5 eggs, separated
grated zest of 1 orange
15 oz. bittersweet chocolate
1 tablespoon matzo meal (optional)

Preheat the oven to 350. 

Grind the almonds in a food processor with 1/4 cup of the sugar until
fine and powdery. 

Beat the yolks with the remaining sugar and orange zest until thick and
pale. Grate 4 ounces of the chocolate and fold into the batter. 

In a separate bowl, beat the egg whites with a pinch of salt until soft
peaks form. Stir the almonds and matzo meal into the yolks until well
mixed. Gently fold in the egg whites, taking care not to deflate the
batter. Pour the batter into an oiled 8" springform pan. 

Bake 30 minutes, or until a cake tester inserted in the middle comes out
clean. Cool on a rack. 

Melt the remaining chocolate in a double boiler. Cool to room
temperature, then spread onto the cake. Decorate with a few whole

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