This Roman-Jewish recipe can be served on its own as a side dish, or as a sandwich filling.
I’m not a picky eater, but there was something about zucchini. Every time it showed up in our kitchen I was dissatisfied.
Joelle Abramowitz is really not a winter vegetable kind of person. So all she can do is dream about the first squash of summer — and her zucchini-and-ricotta galette.
Imagine this: you’re at your local greenmarket vegetable stall picking out a beautiful green speckled summer zucchini. Standing next to you is a man choosing his summer bounty. You begin to discuss recipes, and he explains his approach to summer vegetables. “Keep it simple,” he says, and continues to describe his plans for the zucchini he just picked up, “I’m going to slice it thinly and drizzle with good quality vinegar”.
Any premeditated thought given to how and what we eat is, in my opinion, one form of modern day kashrut. The meaning of “kashrut” is “fit,” i.e., that which is fit to eat. I choose to interpret “fit” as providing nourishment for the purpose of sustenance, longevity and overall sense of well-being. Paying attention to what I eat is something that I do to make me “fit.” In addition to how and what we eat, attention is also given to when we eat certain foods — traditionally, we wait a minimum of six hours after eating meat and before eating dairy. Likewise, there are times of the year when certain foods or dishes are naturally more favored than others.
Sukkot encourages us each year to eat autumn harvest meals outside in a roughly constructed sukkah, covered with leafy fronds and decorated with the fruits of the harvest, with a view of the night sky.
I know we are in the season of fasts for many Jews but here is a simple (yet a bit time consuming) recipe that tastes great!
For batter: sift flour and salt into medium bowl. Add next 5 ingredients one at a time in order given, blending well and making sure batter is smooth. Cover and let stand at cool room temperature (do not refrigerate) for 2 hours.
Grate the zucchini coarsely. (A food processor works well.) Add the scallions, dill, cheese, paprika, flour and eggs.