Wow, the pizza chiena looks just like my family's. So funny given that we are from different parts of italy.
I've never seen tarrale in the lumpy circle shapes piled together the way you have them. For some reason, my sister got all the tarrale this year before I even made it home for easter, so I am having a craving... but i think you make them sweet, where my zia makes them with olive oil, fennel seeds and lots of cracked red pepper.
Wow, your pizza chiena looks just like my family's. Which is funny since we are from different parts of italy. My zia cut back this year and only used about 18 eggs (in fairness, she makes 2 huge pans).
For some reason, I missed out on the tarrale this year (my sis got them all before I even got to Jersey). I'd ask you for your recipe, but I think your family makes them sweet, while mine is savory (with olive oil, fennel seeds and tons of black pepper; crunchy and addictive!)
Only 18 eggs? That's *very* restrained--that one that I made for just the 3 of us has two dozen in the filling! (I hear that my mother's session involved 13 dozen.) And I think our recipe came from Naples, along with my grandfather, which would explain the similarity.
Yes, ours are sweet, so probably wouldn't satisfy your craving, although if you really want it the recipe is up here among last year's Easter posts. Very naughty of your sister not to save some for you!
Well, I hear a lot of rhapsodizing about matzoh brei--I might have to try it out one of these days. Hope the Passover tummy bug has departed from your house!
8 comments:
Happy Easter, Nancy! Hope it was a good one! :)
Thanks Celia! Same to you!
Wow, the pizza chiena looks just like my family's. So funny given that we are from different parts of italy.
I've never seen tarrale in the lumpy circle shapes piled together the way you have them. For some reason, my sister got all the tarrale this year before I even made it home for easter, so I am having a craving... but i think you make them sweet, where my zia makes them with olive oil, fennel seeds and lots of cracked red pepper.
Wow, your pizza chiena looks just like my family's. Which is funny since we are from different parts of italy. My zia cut back this year and only used about 18 eggs (in fairness, she makes 2 huge pans).
For some reason, I missed out on the tarrale this year (my sis got them all before I even got to Jersey). I'd ask you for your recipe, but I think your family makes them sweet, while mine is savory (with olive oil, fennel seeds and tons of black pepper; crunchy and addictive!)
Only 18 eggs? That's *very* restrained--that one that I made for just the 3 of us has two dozen in the filling! (I hear that my mother's session involved 13 dozen.) And I think our recipe came from Naples, along with my grandfather, which would explain the similarity.
Yes, ours are sweet, so probably wouldn't satisfy your craving, although if you really want it the recipe is up here among last year's Easter posts. Very naughty of your sister not to save some for you!
PS One of these years we'll have to do a sweet/savory tarrale exchange! They hold up pretty well in the mail....
There is no way a matzah recipe can compete. Matzah lasagna? Umm, no.
Hope you had a delicious Easter.
Well, I hear a lot of rhapsodizing about matzoh brei--I might have to try it out one of these days. Hope the Passover tummy bug has departed from your house!
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