Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life by Marcia A. Friedman

Author:Marcia A. Friedman [Marcia A. Friedman]
Language: eng
Format: epub
Tags: Meatballs and Matzah Balls, Marcia Friedman, Jewish food, Italian cooking, Jewish cooking, conversion to Judaism, Recipes and Reflections from a Jewish and Italian Life, Jewish Italian kosher cookbook, Jewish-Italian food, hostess gift, kosher, Jewish recipes, Italian recipes, Passover, matzo balls, Cookbook, holidays and entertaining, Italian food, Jewish conversion gift, Jewish holidays
Publisher: Elsa Jacob Publishing
Published: 2014-12-12T17:00:00+00:00

Yield: About 4½ cups (Pareve)

Vegetarian Pâté Crostini

Jewish cuisine has its chopped liver and so does Italian (crostini, or little toasts, were traditionally served with chopped chicken livers). But vegetarian alternatives abound, and here’s one based on my mother-in-law Gloria’s recipe, featuring caramelized onions, toasted walnuts, and peas for meaty flavor without meat. You can serve this at Passover with matzah crackers. Omit the cheese topping if serving with meat dishes.

Extra-virgin olive oil

2 large sweet onions, sliced

Kosher salt and freshly ground black pepper

6 hardboiled eggs, peeled, with 3 yolks reserved for another use

2 cups walnut halves, lightly toasted in a skillet

2 cups green peas (frozen or fresh), cooked

¼ cup chopped Italian (flat leaf) parsley

20 to 24 very thin slices of narrow Italian bread or French baguette

¼ cup finely grated Parmesan cheese for garnish (optional)

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