Tonight, I will share some of my favourite dishes that I prepare for my extended family during the various Jewish holidays and will give you a brief introduction to the history of Italian-Jewish communities.
For tickets please go to our Event page
A PASSOVER MENU OF ITALKIM AND SEPHARDIM ORIGINS
Italian Jews are either Italkim (from Italy) or Sephardim (from Spain), so their cooking is quite distinct from the Ashkenazic tradition of Central and Eastern Europe, which is predominant in North America. Gefilte fish is unheard of in Italy, for example: Italian Jews eat Muggine in Bianco (Jellied Striped Bass) for the High Holidays.
So while tonight's Passover-inspired meal consists of dishes that are well known to Italian Jews, they may be new - or at least surprising – to the Jewish community here in Toronto.
Please also note: while this meal will follow basic kosher rules (e.g. not mixing meat and cheese), not all of the ingredients we are using this evening will be strictly kosher.
MENU
Haroset Veneziano - Venitian style haroset served with matzah
Caponata ebraica – Jewish caponata (eggplant stew), a delectable blend sweet and sour flavours
Polpette di baccalà – Deep fried cod and potato fritters, a specialty of Venetian cooking
Pollo alle prugne e olive – Dish of Tuscan origin. Marinated chicken breast with prunes, olives, capers, and herbs
Bietola saltata – Sauteed Swiss Chard with garlic and a touch of chili
Carote arcobaleno – Roasted rainbow carrots
Torta morbida alla ricotta – Ricotta-Almond pudding cake