The Rest of Passover

Preparing the ceremonial foods and Seder dinners for Passover is truly labor-intensive, so for family meals on the other days during Passover, I try to come up with easy yet interesting dishes. This menu, which draws on the flavors of northern Italy, is typical of the quick and easy meals I enjoy serving during Passover.

I often visit Italy in the spring, and I always enjoy seeing how many ways Italians serve fresh asparagus. One of my favorites is steamed asparagus topped with a fried egg, so that the yolk serves as the sauce. Matzo gnocchi, a Tuscan Jewish specialty served with fresh tomato sauce, makes a great main course.

For a quick dessert, combine orange juice with sliced bananas and strawberries to make a cold fruit soup. Serve it in shallow soup bowls with macaroons or Passover sponge cake.

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Zeidler’s newest cookbook is “The 30-Minute Kosher Cook” (William Morrow, 1999).

MENU

Steamed Asparagus With Eggs

Matzo Gnocchi With Fresh Tomato Sauce

Cold Fruit Soup With Macaroons

Steamed Asparagus With Eggs

Active Work and Total Preparation Time: 10 minutes * Vegetarian

36 asparagus spears

1/4 cup olive oil

6 eggs

Salt

Freshly ground black pepper

* Break off or trim tough ends of asparagus spears. Steam asparagus in large pot over simmering water until crisp-tender, about 5 minutes. Remove asparagus from pot and place 6 stalks on each of 6 heated plates.

* Heat olive oil in large nonstick skillet, and fry eggs sunnyside up. Carefully remove eggs with spatula and place over asparagus. Season with salt and pepper to taste.

6 servings. Each serving: 173 calories; 114 mg sodium; 212 mg cholesterol; 14 grams fat; 4 grams carbohydrates; 9 grams protein; 0.72 gram fiber.

Matzo Gnocchi With Fresh Tomato Sauce

Active Work Time: 15 minutes * Total Preparation Time: 20 minutes * Vegetarian

GNOCCHI

3 eggs, separated

8 1/2 cups water

Salt

Pinch freshly ground black pepper

1 to 1 1/2 cups matzo meal

* Beat egg yolks, 1/2 cup water, 1/2 teaspoon salt and pepper to taste with fork in small bowl. Set aside.

* Beat egg whites in large bowl until stiff peaks form; do not over-beat. Gently fold yolk mixture alternately with matzo meal into egg whites until well blended. Use only enough matzo meal to make light, firm dough. Cover and let rest 5 minutes.

* Bring remaining 8 cups water to boil with salt to taste. Spoon dough into pastry bag with 1/2-inch round opening. Hold pastry bag over simmering water and squeeze out dough in 1-inch lengths, cutting each piece off at tip of tube with sharp knife. Cover and simmer 5 minutes; do not remove cover during cooking time.

* Carefully remove gnocchi from water with slotted spoon and add to Fresh Tomato Sauce. Serve immediately.

FRESH TOMATO SAUCE

1/4 cup olive oil

1 onion, diced fine

4 tomatoes, finely diced

1 tablespoon sugar

6 basil leaves, minced

Salt, pepper

* Heat olive oil in skillet over high heat. When hot, add onion and saute until softened, about 2 minutes. Add tomatoes and sugar and saute 2 to 3 minutes. Add basil and salt and pepper to taste, and mix well. Keep warm.

4 to 6 servings. Each of 6 servings: 234 calories; 285 mg sodium; 106 mg cholesterol; 12 grams fat; 38 grams carbohydrates; 6 grams protein; 0.69 gram fiber.

INGREDIENTS

Pantry

Eggs

Matzo meal

Olive oil

Onion

Pepper

Salt

Sugar

Shopping List

36 asparagus spears

4 tomatoes

1 bunch basil

1 quart orange juice

4 bananas

1 pint strawberries

1 dozen macaroons

Game Plan

30 minutes before: Make gnocchi dough.

25 minutes before: Trim asparagus and steam.

20 minutes before: Make tomato sauce. Begin boiling water for gnocchi.

15 minutes before: Squeeze gnocchi dough into simmering water and cook.

7 minutes before: Fry eggs.

5 minutes before: Toss gnocchi in tomato sauce.