Portico: Cooking and Feasting in Rome's Jewish Kitchen by Leah Koenig

Search this book for Recipes »
    • Categories: Dressings & marinades; Appetizers / starters; Side dish; Cooking ahead; Italian; Jewish; Vegetarian; Vegan
    • Ingredients: zucchini; basil; mint
    show
    • Categories: Appetizers / starters; Side dish; Italian; Jewish; Vegetarian; Vegan
    • Ingredients: dried oregano; artichokes; flat-leaf parsley; mint; dry white wine
    show
    • Categories: Dressings & marinades; Salads; Appetizers / starters; Italian; Jewish; Vegetarian
    • Ingredients: oranges; artichokes; flat-leaf parsley; Parmesan cheese
    show
    • Categories: How to...; Italian; Jewish
    • Ingredients: artichokes; lemons
    show
    • Categories: Quick / easy; Chutneys, pickles & relishes; Cooking ahead; Italian; Jewish; Libyan; Vegetarian; Vegan
    • Ingredients: fennel; cauliflower; carrots; red chiles; lemon juice
    show
  • show
    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Italian; Jewish; Libyan; Vegetarian; Vegan
    • Ingredients: garlic; red chiles; tomatoes; tomato paste
    show
    • Categories: Side dish; Italian; Jewish; Vegetarian; Vegan
    • Ingredients: pine nuts; spinach; raisins; lemon zest
    show
    • Categories: Quick / easy; Side dish; Italian; Jewish; Vegetarian; Vegan
    • Ingredients: yellow onions; peas; flat-leaf parsley; dried red pepper flakes; lemon zest
    show
    • Categories: Breakfast / brunch; Side dish; Other Jewish holidays; Italian; Jewish; Vegetarian; Vegan
    • Ingredients: cipollini onions; rosemary
    show
    • Categories: Lunch; Side dish; Summer; Italian; Jewish; Vegetarian; Vegan
    • Ingredients: eggplants; zucchini; red peppers; cherry tomatoes; Yukon Gold potatoes; garlic
    • Accompaniments: Garlicky parsley sauce (Salsa verde)
    show
  • show
    • Categories: Side dish; Jewish; Italian; Vegetarian; Vegan
    • Ingredients: dandelion greens; garlic; dried red pepper flakes
    show
    • Categories: Main course; Side dish; Jewish; Italian; Vegetarian
    • Ingredients: fennel; Parmesan cheese
    show
    • Categories: Stews & one-pot meals; Main course; Side dish; Italian; Jewish
    • Ingredients: curly endive; fresh anchovies
    show
    • Categories: Main course; Side dish; Cooking ahead; Jewish; Italian; Vegetarian; Vegan
    • Ingredients: eggplants; yellow onions; oregano; tomato paste; tomato passata; flat-leaf parsley
    show
    • Categories: Dips, spreads & salsas; Side dish; Italian; Jewish; Libyan; Vegetarian; Vegan
    • Ingredients: garlic; sugar pumpkins; hot paprika; tomato paste
    show
  • show
    • Categories: Stews & one-pot meals; Main course; Italian; Jewish; Vegetarian; Vegan
    • Ingredients: rosemary; dried red pepper flakes; tomato passata; canned chickpeas; ditalini pasta
    show
    • Categories: Stews & one-pot meals; Main course; Italian; Jewish; Vegetarian; Vegan
    • Ingredients: dried red pepper flakes; tomato passata; tomato paste; Romanesco broccoli; ditalini pasta
    show
    • Categories: Rice dishes; Soups; Jewish; Italian; Vegetarian; Vegan
    • Ingredients: yellow onions; white turnips; dried red pepper flakes; broth of your choice; Arborio rice
    show
    • Categories: Stocks; Cooking ahead; Jewish; Italian
    • Ingredients: whole chicken; beef bones; yellow onions; carrots; celery
    show
    • Categories: Stocks; Cooking ahead; Italian; Jewish; Vegetarian; Vegan
    • Ingredients: yellow onions; carrots; celery; sweet potatoes; mushrooms; flat-leaf parsley; fennel; onion powder; bay leaves
    show
    • Categories: Pasta, filled; Soups; Italian; Jewish
    • Ingredients: all-purpose flour; eggs; egg yolks; ground beef; flat-leaf parsley; chicken and beef stock
    show
    • Categories: Pasta, doughs & sauces; Soups; Italian; Jewish; Vegetarian
    • Ingredients: all-purpose flour; eggs; egg yolks; broth of your choice; yellow onions; spinach; lemon zest
    show

Notes about this book

Notes about Recipes in this book

  • Dried fruit and nut bar cookies (Pizza ebraica)

    • ncollyer on October 22, 2023

      These turned out really well. A delicious mix of flavours and textures. While the bars are quite large, it is easy to break off the size you want. Goes beautifully with an espresso.

  • Ricotta cheesecake (Cassola)

    • lean1 on February 18, 2024

      easy to put together and tastes great. Gave an extra few minutes in the oven with the oven turned off. browned the top a little better.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 039386801X
  • ISBN 13 9780393868012
  • Linked ISBNs
  • Published Aug 29 2023
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher W. W. Norton & Company

Publishers Text

Rome’s Jewish community, the oldest in Europe, dates to the second century BCE. The city’s Jewish residents endured many hardships, including 300 years of poverty inside the Roman Jewish Ghetto. Out of this strife grew resilience, a deeply knit community, and a uniquely beguiling cuisine. Today, the community thrives on Via del Portico d’Ottavia (the main road in Rome’s Ghetto neighborhood) and beyond.

A leading authority on Jewish food today, Leah Koenig celebrates la cucina Ebraica Romana, focusing on dishes ancient and new. Roman Jews’ culinary genius showcases elegantly understated vegetables, saucy braised meats and stews, rustic pastas, resplendent olive oil–fried foods, and never-too-sweet desserts. Recipes includes Stracotto di Manzo (a wine-braised beef stew), Pizza Ebraica (fruit-and-nut-studded bar cookies), and the beloved Carciofi alla Giudia (Jewish-style fried artichokes).

Complete with stunning photography from Rome, Portico presents a fresh, deeply personal lens into this globally adored Italian cuisine.

Other cookbooks by this author