What You Need to Know about Jewish Cuisine in Italy

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Geese are a dominant source of protein for Jews in the olden times. It is this fascination for fowl that has brought Jewish cuisine into other parts of the world, including Italy; in fact, records show that this famed bird is one of the favorites in the papal kitchen in Rome.

Just a quick review on our history, the Jews is a religious group, and more importantly, they are also a national group. Israel is the nation with the biggest population of Jews. It is home to 43% of the huge 14.3 million Jewish population all over the world.

What is special about Jewish cuisine?

Do you know the bagel with cream cheese and lox is strongly associated to American- Jewish cuisine?

Jewish cuisine is an interesting mix of diversity influenced by their religion’s dietary restrictions, their festivals and their Sabbath traditions. And with the migration of Jewish people to other parts of the world, their cuisines have also been inspired by other culinary traditions and the economics of their locality.

Kashrut is the Jewish laws restricting their diet. Ordinarily, the word “kosher” appears on food items that pass Kashrut laws. The word “kosher” means “proper” referring to the process involved in the preparation of the food which is in accordance with Jewish laws.

Jews may not consume pork or shellfish. When preparing or eating food, meat and dairy are to be kept away from each other. In the preparation of meat items, there is a ritual to be followed in the slaughter, and it is to be salted to totally remove traces of blood.

The traditional Jewish meal starts with pickled food used as appetizers. There is then a main meal which ends with dessert.  Titbits (parperet) is eaten before and after the meal. Wine or beer is very important to a meal. They have a saying, “eating without drinking means suicide.”

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Slow-cooked lamb with Jerusalem Artichokes

You must be wondering what Jerusalem artichokes are. Are they different from the plain artichokes? Yes, the two are very different from each other.

Basics about Jerusalem Artichokes

Jerusalem artichokes are also called sunchoke, sunroot, topinambour or earth apple. They are actually sunflowers. It is the brown tubers found underground that are eaten. They are combined in soups or eaten by itself as side dishes. It can be roasted, boiled or sautéed, or served raw in salads.Artichokes, on the other hand, are also called globe artichokes, and are a thistle. It is green and famous as a snack when deep-fried.

Jerusalem artichokes are rich in insulin, so those with diabetes can consume it regularly to maintain healthy blood sugar...

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How to Cook Sous Vide Grilled Artichokes

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Artichokes are favorites in Jewish recipes in Italy. It is most famous as a snack when deep-friend. It is crunchy in the outside and buttery in the inside. Artichokes are versatile to prepare; it can be boiled, steamed, grilled, and now, we learn how to sous vide it. One big advantage with sous vide is that it does not water-log the artichoke. This happens when boiling, and the flavor is somewhat diluted. In sous vide, the artichokes are vacuum-sealed inside a bag before it is given the water bath. In essence, the flavors remain intact and the artichokes remain firm and intact.

Choosing the Perfect Vacuum Sealer

To have an effective sous vide, the first requirement is to have the best vacuum sealer to do the efficient job of vacuum sealing the artichokes. There are varied brands and models of vacuum sealers now and choosing the best one for your needs are dependent on a few factors:

  • Your budget – a wide range from $35 to $200;
  • Manual vs. automatic;
  • Partially automatic vs. fully automatic. The fully automatic has a bag detector feature that automatically captures the bag, vacuums it and seals it;
  • Size of your counter space. There are vertical designs that stand taller and do not take up much counter space;
  • Counter top model vs. chamber. The chamber vacuum sealer makes it easy to vacuum seal liquids without fear of it being sucked out;
  • Other features – like its portability, its accessibility to other features like having the port and hose to vacuum-seal canisters and the like.

For more guide at the latest reviews on best sous vide vacuum sealers for budget

Sous Vide Artichoke: plain version

Sous vide is a cooking process where a sous vide water bath is used. This ensures even cooking of your artichokes, and also making sure it is not overcooked.

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Slow Cooker Chicken and Artichoke Pasta

Jewish cuisine in Italy has reached its influence to other parts of the world. Jewish cuisine, though, is known for using vegetables in most of its recipes, and artichoke is one of their favorites. In the Ghetto in Italy, there is the famous deep-fried artichoke that is crunchy in the outside, soft and buttery in the inside. It is eaten as a snack while others enjoy it as appetizer.

Our recipe for today, though, has less cholesterol in it. It is slow-cooker chicken and artichoke pasta. It is a complete meal in itself with the carbohydrates from pasta, the protein from chicken and the vitamins and fiber from the artichoke. This is a relatively easy recipe to prepare, too, and you can make a big batch of sauce, vacuum-seal it and store in the refrigerator for months to come...

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Delightful Dishes with Artichoke Hearts

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Artichokes are great vegetables to work with. It is actually a flower, but prepared and enjoyed like a vegetable. If you have not tasted it, you would find it creamy. Some say it tastes like broccoli. But the artichoke heart, though, is a taste of heaven. It is buttery and earthy, and you can enjoy it fried or as part of a salad. In the US, especially in California, artichokes can be available the whole year. Officially though, it’s in season from March to May. Fresh artichokes are greatly favored over the canned ones, which can be rather mushy and just plain yucky. The best way to go is fresh, but at best, it can last up to a week in the refrigerator. If you want to enjoy fresh artichoke anytime, after getting it fresh from the grocer, vacuum-seal it so you can preserve the freshness and its quality. Vacuum-sealing it lengthens the shelf life to 8 months.

Vacuum sealer is a food storage equipment extremely helpful for every kitchen. Buying a machine like you buy a food protection shield before the attack of harmful bacteria. FoodSaver is a leading brand for you and to get the best guide before purchasing you should read the final reviews and comparion of foodsaver models.

Buying tipskeeping-artichokes-fresh

  1. Buy the ones that are heavy and solid. If they are lighter in weight, they are most likely older;
  2. Choose the artichoke with leaves that are vibrantly green, thick and closed tightly;
  3. Rub the leaves with your fingers and watch out for the squeaky sound;
  4. Don’t get the ones with opened or dry leaves;
  5. Smaller or baby artichokes are sweeter and more tender;
  6. Adult artichokes have bigger hearts, which is the most delicious part.

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Roman Jewish Special Recipe: Artichokes Soup

Artichokes are so versatile to use. You can grill it, fry it (a favorite) or you can make it into soup. This recipe uses artichokes with lemon for a soup that is full of flavor. It makes a good side dish, or can be enjoyed as a meal in itself.

What you need

  • Butter, 2 oz.
  • Lemon, halved, 1 pc.
  • Garlic, minced, 1 clove
  • Carrots, minced, 4 oz.
  • Onion, minced, 4 oz.
  • Celery minced 4 oz.
  • Artichoke hearts, chopped, 16 oz.
  • Chicken broth, 24 oz.
  • Salt, 1 tsp.
  • Black pepper, ground, 1 tsp.

Preparation

  1. In a saucepan, melt butter over medium heat;
  2. When melted, add in the onion, carrot, celery and garlic;
  3. Cook until the onion and garlic seem translucent;
  4. Pour in the chicken broth and the artichoke hearts;
  5. Season with salt and pepper and let it simmer for 10 minutes;
  6. Cool it for a bit, then transfer to a b...
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Roman Jewish Special Recipe: Fried Artichokes

It’s crispy in the outside and melt-in-your mouth creamy in the inside. That is how deep-fried artichokes should taste. The Roman Jewish recipe has perfected it.

Fried Artichokes: Yummy History

The Jews lived a hard, confined life between the 16th to the 19th centuries, staying in the ghetto in Rome. Meat was hard to come by so their diets were mostly fruits, vegetables and some fish. In the midst of this history, the carciofi alla giudia was created. These are the deep-fried artichokes that have become strongly associated with Roman Jews.

The Right Artichokes

Not all artichokes are created equal; some are more favored than others especially when preparing fried artichokes. Here is a list of preferred ones, in preferential order:

  1. This variety is widely-used in Rome...
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Artichokes in JEWISH Cuisine

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Artichokes are common in Roman Jewish cuisine, particularly the all-time favorite Carciofi alla giudìa, which is deep-fried artichoke. This vegetable is harvested in the coastal areas north west of Rome from February to April.

If you are not used to cooking, much less eating this vegetable, it can be a bit puzzling. The portion of the plant that is edible is the flower buds before they bloom. Once they bloom, they become coarse and not suited for consumption.

Since it is a seasonal vegetable, there is abundance of it during its budding months, and you can go ahead stock up on your supply for use even after season. While this vegetable does not easily spoil, it is best to preserve its quality by vacuum sealing it inside food-grade vacuum bags. Before you put the artichokes in the bag, as they have uneven edges, it is best to wrap them with paper towels. You may then vacuum seal using a vacuum sealer. Read best vacuum sealer reviews 2016 for more information.

The flavors and the freshness are preserved up to 2 years. But you don’t really that long, because months after it is out of season, it will be harvest time again, and more artichokes may be enjoyed.

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Convergences elite Italian culture and cuisine in Rome

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When Italy is mentioned, what immediately comes to mind? Food, right? Pasta and pizza being the more common favorites. Eating and good food are ingrained so much in their culture that they are one of the countries with famous chefs. What makes Italian food and culture different from others around the world?

The rich Italian culture

Italian cultureItalian culture is rich because it encompasses music, arts, architecture, food and family. Most usually, these different factors all come together when centered on family. When there is family, there is up to be food and good music. When there is good arts and architecture to be celebrated, family comes together. Italians raise their children to remain close to family even in their adulthood, and every birth of every child is good reason to come together and celebrate.

The richness of their culture is also a result of the deep and long history of Italy. It is the birthplace of western civilization. It is also the birthplace of the Roman Catholic Church, the ancient Roman Empire and the Renaissance period. The emergence of laws, religious practices and arts all influence the rich Italian culture of these days.

The diverse Italian cuisine

In Italy, cooking is not just a chore; it is a form of art. A good example is the variety of pasta that varies in shapes, lengths and widths from penne to lasagna to spaghetti. Wine and cheese are important either as part of the meal or as ingredients of the meal.

Because Italy is an economically rich nation and it dates back to the Roman Empire when feasts were common, foods are rich and aplenty using ingredients like meat, grains, spices and vegetables.

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How to Cook and Eat an Artichoke?

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Artichoke is one common ingredients found in Mediterranean cuisines. It contains a great amount of vitamin C as well as soluble fiber and minerals. They all contribute to enhance out immune system, heart health and bowel movement.

Artichoke is so delicious and healthy I think that you should give it a try. Here is how you can cook and eat it.

baby artichokesTips on choosing the best artichoke: when you buy fresh artichokes, remember to buy them all the petals fully closed. If all the petals are open, it means that the artichokes are now hard to eat.

Also select an artichoke that is weighty for its size.

It is best to buy it in the spring, it peak season.

How to cook an artichoke?

Prepare The Artichoke:

First, you need to wash the artichoke carefully with cold water.

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The Ways to Choose Fresh Artichoke and Some Ways of Processing

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Artichoke is the food may taste sweet, cool, take effect, detoxification is very efficient, panicles artichoke are often used to make tea-processing mixed drink water change daily but don’t just stop there, fresh actiso also be used to prepare a dish very nutritious, delicious, attractive with special flavor also, the dish is good for women. To help you get more choice to the processing for the family the sweet dishes cool, nutrient-rich, we will guide you to selecting the most delicious fresh artichoke.

How To Choose The Most Delicious Fresh Artichoke

  • Flower artichoke very prone to slamming, not to be long. So, you should choose fresh flowers, green outside, purple flowers gut. The fresh green petals, not put stain.
  • The best artichokes should cotton to preservation in the refrigerator to be longer. If want to use right away you can soak in the water with the lemon bit atiso or vinegar. Flower artichokes then very fresh, green and clean.
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Guides to Cut the Fresh Artichokes

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Not only known as a type of food that is full of nutrition such as vitamin C, antioxidant elements, sources providing potassium, helps to avoid some kinds of cancer, but artichoke is also preferred because it makes many dishes more odorous and delicious.

Baby-Artichokes

Fresh Baby Artichokes

When you go to market or supermarket to get artichokes, please select artichoke flowers that are still fresh, heavy and has not bloomed yet. Such an artichoke flower looks rather angular and uneven but after cooking, it has a taste very well. Let’s buy the artichoke with the bud fitting your hand, the petals stick closely into the stalk and fresh green. Please do not get the flowers with the leaves covering around the bud that have been being opened fully. And, the artichokes will be the freshest and tastiest in the spring.

In the followings, we will share with you the way to cut artichokes.

In order to cut, you have to prepare a large brass of cold water first, and drop some thin lemon slices in it to wash the artichoke or put it under the strong fountain after finishing cutting it so that you can reject the sand, dirt. Besides, drop the cut artichoke in the brass of water you have prepared to avoid the artichoke to change its color.

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How to Use Artichoke Properly

Artichokes Main Photo

The United States is a familiar tree red artichoke is often planted as an ornamental. However, not many people know this tree also cure some diseases are very good. The flowers are rich red artichoke nutrition, ingredients contain acids and protein, vitamin C and other antibiotic substances.

The seeds contain 7.6% water, red artichoke 22.3% oil, 24% 13.5% protein, fiber and 7% minerals. According to some studies, the oil in the seeds of flowers red artichoke against fungus and skin disease. Vitamins and unsaturated fats are in it also works well for the elderly and people who are dieting.

It Is Used To Make Medicine

United red artichoke contains some antibacterial properties, so it is used as a folk herbal cough, sore throats by taking a cup of red rock sugar and distilling artichoke, honey get drinking water several times a day. Using United red artichoke regularly is also preventing whooping cough, flu.

Red artichokes also contains flavonoids, an anti-oxygen prevents oxygen process lipoproteins, help lower blood pressure. Many people with high blood pressure often drink tea prepared from the flowers of red artichoke every day to lower blood pressure.

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Nutritional Value and Effects of Artichoke with Health

Artichoke is beneficial for health food, dishes made from artichoke is also quite a lot of users. Artichoke also works in the health protection, cooling the body and especially the plants also helps us to fight, prevent certain diseases such as cancer, liver function recovery.
 
 
  • What You Should Know About Artichoke
– Artichoke leaves have a bitter taste, has diuretic effects and is used to treat dropsy and rheumatism. In addition to the use of the roman empire the inflorescence and leaves to eat, the artichoke is also used as drugs through urine, bile, curing liver failure, acute and chronic nephritis, swelling of the joints. The artichoke slice stems and roots, dried, uses such as leaves.
 
– Artichoke contains minerals such as manganese, phosphorus, vitamins: A, B1, B2, C, offering ...
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