It's Not Your Turn!

For reasons known only to the editor, the March issue of Food & Wine is All Italian Month.  Excuse me?  March is Irish Month!  The Italians can have September for their Feast of San Gennaro! 

Appointing Mario Batali as Guest Editor is not doing any big favor to the Irish.   Everything in this issue whether food or wine is slanted to the Italians.  Not that there's anything wrong with Italians!  It's just that ... St. Patrick's Day?  You know?

In an attempt to curry favor with non-Italians, the Easter feast is lamb which might appeal to Greeks.  Matzoh Ball Soup, a Jewish classic, has been turned into an Italian "Matzoh Balls in Brodo (broth.)"

Still, this version does sound tasty.

MATZOH BALLS IN BRODO

1 large egg
2 T fresh ricotta cheese
2 T freshly-grated Parmigian-Reggiano cheese, plus more for garnish
1 T olive oil
pinch of sea salt
pinch of freshly-ground pepper
1/4 cup matzoh meal
6 cups vegetable or low-sodium broth
2 garlic cloves, lightlly crushed
1 small carrot, thinly sliced
tarragon leaves for garnish and I'd add "optionalo"

Whisk the egg in a bowl, add the cheeses, oil and pinches of salt and pepper.  Then stir in the matzoh flour and let it all sit for 10 minutes at room temperature.  When they've "rested" make 1-teas. sized balls.

In a big enough saucepan bring the broth to boil and add the garlic.  Gently put in the matzoh balls, cover the pan and let simmer over moderate heat for 30 minutes.  Then add the carrot, cover and let simmer until the carrot is tender.  Should take about 10 minutes.  Ladle into bowls and garnish with more cheese and the tarragon leaves, if used.