It is a brave soul who attempts these cakes, as there are so many processes involved: making the dough, filling it, rolling it, proving it, baking it… but it’s the brave that get the glory. And although there are multiple processes, each is quite simple, and if you follow these instructions carefully, success is guaranteed.
8 mushrooms finely chopped
1/2 red pepper finely chopped
8 cherry tomatoes chopped
A small handful grated cheese (cheddar works well, but whatever you like)
Salt and pepper to taste
Glug of milk or dairy free alternative
Chocolate mousse is one of my favourite and classic desserts for Pesach as it is easy to make and can be prepared ahead of time. I love the coffee in this recipe as it lifts it. Being Italian I prefer using espresso coffee, but you can replace it with a strong black coffee instead or even decaffeinated.
A delicately spiced dish with the sweet crust of walnut. You can place the salmon in the oven instead of pan frying it, but I prefer the taste pan frying gives to the fish. You can leave the salmon to marinate with the topping for a couple of hours. Perfect with cauliflower rice, or served in lettuce wraps.
The zuppa imperiale di Pesach, (little baked matzah cubes) is an Italian Passover dish traditional in the Emilia Romagna region. It is inspired by the Italian - non-Passover version - typically made with semolina, butter and parmesan, mixed with egg and nutmeg. The mixture is flattened on an oven tray, baked, cooled and diced into small cubes, which are cooked in a meat broth.
I love this alternative and modern take on gefilte fish — a lovely twist on a traditional dish to serve your guests at your Seder night celebrations. This bright pink sauce is made with chrane, which is a mixture of horseradish sauce and beetroot, and is completely delicious. You can buy it in Jewish stores or make your own very easily (see below).