The Classic Cuisine of the Italian Jews: Traditional Recipes and Menus and a Memoir of a Vanished Way of Life by Edda Servi Machlin

  • Salt dried meat (Carne secca) (page 86)

    from The Classic Cuisine of the Italian Jews: Traditional Recipes and Menus and a Memoir of a Vanished Way of Life The Classic Cuisine of the Italian Jews by Edda Servi Machlin

    • Categories: Appetizers / starters; Winter; Italian; Jewish; Kosher
    • Ingredients: beef eye of round; fine salt; coarse unrefined salt
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Notes about this book

  • AllieTaylor on July 03, 2021

    This book is cited many times by other well-known writers, of Italian food, of Jewish culture, and for just plain wonderful food. Recipes are straightforward and easy to follow. Excellent!

Notes about Recipes in this book

  • Spinach "heads" (Testine di spinaci)

    • mcvl on March 02, 2023

      Tasty and piquant -- I made a little side dish of testine on one side of the bowl, roasted shallots on the other. It took forever, and many, many changes of water, to get them clean. I think it might be easier to clean the whole spinach head, including the testina, before cutting the testina away, but that didn't occur to me till later, so I can't report on whether it's effective.

  • Bean salad (Fagioli conditi)

    • Yildiz100 on August 26, 2021

      Super delicious. Rub a fresh sage leaf in the olive oil dressing if the flavour needs a boost.

  • Mother's tomato sauce (Salsa di pomodoro della mamma)

    • Yildiz100 on April 21, 2022

      Made the variation with a bit more garlic and a pinch of chili. Nice sauce. Reduce the salt to 3/4 tsp and add some extra fresh basil at the end. I slightly blended mine since I dont have a food mill, but plan on getting a food mill and making sauce as intended.

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  • ISBN 10 0396084354
  • ISBN 13 9780396084358
  • Linked ISBNs
  • Published Sep 01 1984
  • Format Paperback
  • Page Count 254
  • Language English
  • Countries United States
  • Publisher Dodd Mead
  • Imprint Dodd Mead

Publishers Text

This highly praised book has itself already become a classic cookbook, and is also a fine source of information concerning the day-to-day life of the vanished Jewish communities of Italy. The recipes, all of which are kosher, are clearly written, most with a commentary of the history of the dish and how best to serve it. The author draws the cooking from her homeland in Pittigliano, Tuscany, and the recipes of her Italian-Jewish culture, including holidays and dietary laws.

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