Kosher Italian Recipes

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Classic Italian Soups (with Easy Recipes!)

It’s no secret that Tuscanini products are superior and of the highest quality. But how to use such special ingredients? See below for our top picks!

All the recipes below call for either Tuscanini Red Grape Balsamic Reduction, Yellowfin Tuna Fillets, Solid Light Yellowfin Tuna, Mozzarella Sticks or Breaded Eggplant Cutlets. Each of these delicious products add the perfect special touch to any dish they are added to.

From Pear and Goat Cheese Crostini with Red Grape Reduction and Fricassé (Savory Tunisian Donut), to Garlic Confit Eggplant “Pizzas” and Mozzarella Stick “Caprese” Bites. All the recipes below are special, delicious, Chanukah-worthy and will enhance any Chanukah menu you have planned.

Winter Italian Chopped Salad Recipe

Balsamic reduction Breaded eggplant rounds Channuka Channukah Chanuka Chanukah Hannuka Hannukah Hanuka Hanukah Hanukkah Italy Mozzarella Sticks Recipes Tuna fillets Tuscanini Tuscanini Sauce

Shavuot Authentic Italian vs. Italian American Recipes. Which One Will You Choose For... Chanukah Italian Chanukah Traditions + Recipes: A Conversation with Rebbetzin Shachar Banin Chanukah 5 Ways To Latke: Delicious Latke Topping Combos To Try This Chanukah!Learn to make an authentic Italian Vegetable Matzo Pie for Passover from Alessandra at Dinner in Venice. Vegan, Pareve, or Vegetarian with Modification.

The Passover Potluck is a unique annual online event. I’ve invited my friends, both Jewish and non-Jewish, to share recipes that are kosher for Passover. My goals are simple– to foster mutual understanding between different cultures, to introduce you to my foodie friends, and to share yummy recipes and cooking ideas for Passover! To learn more about the Passover holiday,  click here. To learn about what makes a recipe kosher for Passover,  click here. To check out the other Passover Potluck recipes,  click here.

Salad With Italian Dressing Recipe

I’m thrilled to introduce you to Alessandra at Dinner in Venice – Kosher Italian Food. Ale is inspired by the flavors of Italy, her home country, and the regional kosher cuisine of Venice. Alessandra is a wonderful cook; her recipes are rustic and authentic. I love this particular dish because it can serve as a healthy and hearty entree at the Seder. While the recipe calls for meat juice and broth, you can easily make this into a vegan side dish using the modifications Alessandra suggests. Enjoy! ~ Tori

When Tori invited me to participate in her #PassoverPotluck 2012, I immediately knew that I wanted to post an adaptation of a classic Jewish Venetian Passover recipe. On my website Dinner in Venice – Kosher Italian Food, my focus is on Italian food in general (adapted to the kosher rules). However, my true love remains “Cucina Ebraica, ” Jewish Italian cuisine – in particular, the traditional dishes from Venice, my hometown. (For some history, pictures, and to find an excuse for a visit, check out the official website of the Jewish Community of Venice).

Preparing classic holiday dishes is a way of celebrating some of the contributions that women (mostly women!) throughout the centuries, throughout the world, have made to their communities with their talent and passion. It’s no coincidence that these traditional recipes are often treated with the same respect as the local minhag (religious customs).

Minute Hearty Italian Meat Sauce

This Vegetable Matzo Pie was an obvious choice for many reasons: first of all, the way it’s arranged reminds me of one of my favorite pasta dishes, vegetable lasagna! You can serve it as an appetizer/first course, Italian-style, or as a side like a kugel. It’s highly customizable: for example, I like to add juice from a meat roast and even pieces of home-made sausage; however, it works just as well as a vegan dish if you skip both the meat juice/meat broth and the eggs.

Another variable is texture: instead of keeping the matzahs whole, you can soak them until they are soft, break them down with your hands, and squeeze the liquid out for a less “al dente” result (but your pie will be less photogenic). You can also substitute different vegetables: as a matter of fact, variations of this dish are found in several Italian communities, each using local vegetables and with minor changes in the other ingredients. Of course, even within the same community, every Jewish mamma has her own recipe, and every son swears that his mom’s is the best…

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Cacio E Pepe Recipe

Learn to make an authentic Italian Vegetable Matzo Pie for Passover from Alessandra at Dinner in Venice. Vegan, Pareve, or Vegetarian with Modification. 

Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Read more here. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.We were on a cruise recently and the ship we were on had a separate pizza restaurant! So of course we had pizza a few times. The varieties were extensive — the chef made pizzas with all sorts of toppings. Mostly I like (and ate) plain pizza Margherita, sometimes topped with arugula, but one time I chose Puttanesca. It was an OMG moment.

I’ve made Puttanesca sauce for spaghetti many times, usually with canned San Marzano tomatoes. But the plum tomatoes at the market recently were too good to pass up, so I went to my trusted recipe drawer, “sauce folder” and found my fresh tomato version. It was as good as I had remembered.

Cooking Alla Giudia

Heat the olive oil in a large saucepan. Add the onion and cook over medium heat for 3-4 minutes or until softened. Add the garlic and cook briefly. Add the anchovies (or paste), mix briefly, then add the tomatoes, basil and red pepper. Cook, over low-medium heat, stirring occasionally, for about 7-8 minutes. Stir in the capers and olives and cook for another 5-6 minutes or until it has reached the desired consistency (use 2 tablespoons of capers if you want it less tangy).

I recently read a book about four women who entered a cooking contest in World War II England. One of the contestants had met an Italian POW who told her about Italian cuisine (virtually unknown in England at the time) and taught her how to make chicken cacciatore.

The book was just okay but the recipes were fascinating, what with dealing with rationed food and all sorts of shortages. One woman used whale meat for her entree; the contestant who planned to make chicken cacciatore actually used rabbit.

Italian Ground Beef Casserole

I got out my old recipe, and, like the wartime home cooks who learned to be flexible because ingredients were difficult to get, I made a few changes based on what I had at hand. I only had grape tomatoes; had fresh parsley but not fresh basil or oregano. I was minus a bell pepper (which we don’t love anyway), and whereas my original recipe called for red wine, I had a bottle of white open, so I used that instead.

Coat the chicken pieces with some flour and sprinkle with salt and pepper. Heat the olive oil in a large saute pan. Cook the chicken pieces a few at a time for 5-6 minutes, turning them occasionally, until they are lightly crispy. Remove the chicken pieces and set aside. Add the remaining olive oil to the pan. Add the onions and cook for 2-3 minutes. Add the garlic, mushrooms, tomatoes and bell pepper, if used, and cook for 5-6 minutes until the vegetables are slightly softened. Pour in the wine and stock. Add the herbs. Cover the pan, lower the heat and simmer the ingredients for 25-30 minutes or until the chicken is tender and cooked through. Serve on top of cooked pasta, rice or polenta.