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home > recipes > meat > passover scacchi
12 standard Matzos 1 cup olive oil 1 pound chopped ground beef (optional) salt and pepper to taste 1 1/2 pounds of onions thinly sliced 4 artichokes or 2 8 oz cans of artichoke hearts juice of 1 lemon 6 cloves of garlic, minced 3/4 tsp rosemary 2 lbs fresh spinach cooked 4-5 minutes then squeezed dry 1 pepperoncino (dried red chili, seeded and minced) nutmeg to taste 1 pound mushrooms 6 large eggs 1 cup beef broth or water 1. Cover the matzohs with water and let sit until wet and almost crumbling. 2. Warm 1 tbs of the olive oil and saute the beef until it is no longer red. Add salt and pepper, drain and set aside. 3. Saute the onions in 1/4 cup of olive oil. Drain and set aside. 4. Clean the artichokes, remove the chokes and cook for about 20 minutes in water with lemon. Then saute the artichokes in olive oil with 2 cloves of garlic, rosemary and salt to taste. Drain and set aside. If using canned hearts, cut in half. 5. Clean, stem, and cook the spinach 4-5 minutes in a small amount of water. Squeeze dry. Saute with 2 cloves of garlic, peperoncino, and nutmeg, to taste. 6. Saute the mushrooms in 1/4 cup olive oil and 2 more cloves of garlic. 7. Grease a 9 by 13 inch baking dish and cover the bottom with sauteed chopped beef (if using) Cover with a layer of 3 matzohs. Cover with onions. Layer 3 more matzohs on top, alternating with the artichokes, spinach, and mushrooms. 8. Beat together the eggs and 1/cup lemon juice and pour over the top of the dish. Add enough broth or water to moisten well. 9. Bake in a preheated 400 degree oven for about 30 minutes or until set and cooked through. Yields: 8-10 servings.

Passover Scacchi


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keyword: passover
keyword: scacchi
ethnicity: italian
recipes for meat
recipes by hsmall
Email Address:
(posted April 21, 2005)

12 standard Matzos
1 cup
olive oil
1 pound chopped
ground
beef (optional)
salt and pepper to taste
1 1/2 pounds of onions thinly sliced
4 artichokes or 2 8 oz cans of
artichoke hearts
juice of 1
lemon
6 cloves of
garlic, minced
3/4 tsp
rosemary
2 lbs fresh
spinach cooked 4-5 minutes then squeezed
dry
1 pepperoncino (dried red chili, seeded and minced)
nutmeg to taste
1 pound mushrooms
6 large
eggs
1 cup
beef broth or water

1. Cover the matzohs with water and let sit until wet and almost crumbling.
2. Warm 1 tbs of the
olive oil and saute the beef until it is no longer red. Add salt and pepper, drain and set aside.
3. Saute the onions in 1/4 cup of
olive oil. Drain and set aside.
4.
Clean the artichokes, remove the chokes and cook for about 20 minutes in water with lemon. Then saute the artichokes in
olive oil with 2 cloves of garlic, rosemary and salt to taste. Drain and set aside. If using canned hearts, cut in half.
5.
Clean, stem, and cook the spinach 4-5 minutes in a small amount of water. Squeeze
dry. Saute with 2 cloves of garlic, peperoncino, and nutmeg, to taste.
6. Saute the mushrooms in 1/4 cup
olive oil and 2 more cloves of garlic.
7.
Grease a 9 by 13 inch baking dish and cover the bottom with sauteed chopped beef (if using) Cover with a layer of 3 matzohs. Cover with onions. Layer 3 more matzohs on top, alternating with the artichokes, spinach, and mushrooms.
8.
Beat together the
eggs and 1/cup lemon juice and pour over the top of the dish. Add enough broth or water to moisten well.
9.
Bake in a preheated 400 degree oven for about 30 minutes or until set and cooked through.

Yields: 8-10 servings.


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