About Italian Food: A Happy Hannukah to All who Celebrate It

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Italian Food Italian Food Quick/Easy Recipes Le Basi Classic Recipes From Kyle Phillips, your Guide to Italian Food Since hanukkah commemorates the miraculous oil that kept sacred flame of the Temple alight, it is custom to prepare fried foods, and Giuliani Vitali Norsa suggests that you make potato-walnut fritters, which I think sound quite tasty, while she says they are of oriental origin. Here are the instructions, from the latest issue of Cosa Bolle in Pentola: 3 fairly large potatoes, steamed until a skewer penetrates easily and peeled 3/4 cup chopped walnut meats 3 eggs, lightly beaten Oil for frying Salt and pepper to taste Put the potatoes through a potato ricer, and mix into them the walnuts and the eggs. Season the mixture with salt and pepper to taste and make flattened patties of it. Fry them in the hot oil, turning them so both sides brown, and serve them hot. A note: Ms. Vitali Norsi calls for a mixture of rendered lamb's fat and olive oil. Which you can of course use, though I would be tempted to use just olive oil. Auguri per Hannukah! A look at Italian Jewish Hanukkah traditions, and a number of recipes too. Something Else Fried: Braciole Florence's braciole fritte are thin slices of beef, breaded, fried, and recooked in tomato sauce: this is a traditional family dish, one prepared to satisfy the hunger of those at the table, and the sauce is just as important as the meat, as it gives the diners something to dip their bread into. Carciofi alla Giudia, Roman Jewish Artichokes There's no telling how old this recipe is -- it could conceivably date back to Imperial times, when the Roman Jewish community numbered about 50,000. In any case, carciofi alla giudia are a wonderful treat: they look like golden sunflowers and their leaves have a delicious nutty crunchiness. The 2006 Barolo: What Impressed Me I tasted the 2006 Barolo in the spring and fall this year. And have thought quite a bit about the vintage, coming to the conclusion that it is a good vintage, with spots of greatness, but is not a sure-fire vintage: You'll have to pick with care, selecting wines that match the style you like. Here are the 2006 Barolos (and a few others) that impressed me the most. Italian Food Ads Italian Food French Food Food Recipes Christmas Food Asian Food Featured Articles Sardine and Curly Endive Tart Savoy Cabbage Minestrone Gnocchi with Artichokes and Walnuts While we're at it, how to prepare artichokes Making Flavored Bread Crumbs Finocchi Alla Giudea, Jewish Bulb Dennel   More from About.com Great Gadget Gifts iPad or iPod? Kindle or Nook? Point-and-shoot or DIL camera? If you're confused by this year's must-have gadgets, check out our top picks. More> The Gift of Entertainment The lowdown on the latest holiday releases, plus recommendations on the best in music, movies and more. More> This newsletter is written by: Kyle Phillips Italian Food Guide Email Me | My Blog | My Forum   Sign up for more free newsletters on your favorite topics You are receiving this newsletter because you subscribed to the About Italian Food newsletter. If you wish to change your email address or unsubscribe, please click here. About respects your privacy: Our Privacy Policy Contact Information: 249 West 17th Street New York, NY, 10011 © 2010 About.com   Seen Here and There Chcolate & Zucchini: A Wonderful French Site The Hubble Image Archive La Comunita' Ebraica Di Roma Advertisement