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Passover Recipes

Please note many of these recipes call for peas and other legumes that Ashekenazic custom does not permit for Passover.

The Recipes in this section were all mentioned in our special 3 generations of the Italian Passover Traditions.

Dayenu Soup

Another version from Ruthi Axelrod Pinto (originally of Milan)

For 4 people:
4 thick matzah
1 litre chicken broth
4 eggs

Bring the broth to the boil and add the broken up matzahs, cook for 5 minutes. Beat 4 egg yolks and 2 whole eggs with a fork in the soup tureen, ladle in the matzahs with their broth, continue to beat until the eggs cook.

The Dayenu is ready to serve, peas may be added previously cooked in oil and onion.

Another link for a recipe a dish that was mentioned by Stephano Guy, a Member of our community of Roman Jewish Heritage  Pizzarelle con Mielle.


Wed, 30 September 2020 12 Tishrei 5781