The Shabbat that falls in the middle of the 9 days before Tisha B’av is always one filled with meat since the other 8 days are meat free, it’s the time to get our fill. This week we are going Italian with traditional Roman, Italian food. This meat filled menu will literally jump into your belly.
Start the meal with a cold beef tartare served with a simple arugula salad and/or a few vegetable salads, like our Italian Tomato Salad.
ROMAN SALTIMBOCCA and ITALIAN MASHED POTATOES
The traditional Roman recipe for Saltimbocca (literally “jump in your mouth”) uses bresaola, a type of “kosher prosciutto” made from a lean cut of beef cured in spices and salt and left to hang for a month. Unless you can find kosher bresaola or goose “prosciutto” near you, go ahead and use salami.
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Char your green beans and serve with almonds, for an extra kick use the harissa.
Make a creme brûlée with creamy coconut milk and you won’t notice the difference from its dairy counterpart.
Tamar, this looks lovely! All the colors and textures blow me away! A stunning meal all the way around!
The ones here are a salami I found at Rockland Kosher in Monsey, they have tons of different flavors and come already sliced like these or not. I am sure many other kosher butchers offer various types of cured meats and they are maybe $8 for a package, so not cheap, but not too bad. IF you have the money, you can find amazing kosher Charcuterie at Prime Butcher Baker in NYC – and they ship – http://www.primebutcherbaker.com/charcuterie/. If anyone gets some of that I hope they invite me over.
what are the meats on the antipasto platter.. and where can you find those items (kosher)?
This is such a great menu. I’ve never done an antipasti, so colorful and nicely presented
This menu is really festive. I love the London Broil. It looks so crispy and complicated but the recipe is actually very simple. Also, I’ve never made non dairy creme brulee, so that will be part of my plan maybe for the holidays!