Matzah
Continued from Page 4
to simmer on low for 25 minutes,
or until the carrots are tender.

9. Add the remaining sea salt
and black pepper to taste.

10. Simmer for 5 more min-
utes In the blender:
1. Puree the soup in batches
to achieve a creamy, smooth con-
sistency. 2. Adjust the seasonings to
taste. 3. Serve hot, garnished with
fresh mint
Serves 4 to 6
DRUNK TUSCAN
TUNA STEAKS
PAREVE 1. Heat the oil in a large skillet
over a medium-high flame.

2. Add the minced onion and
the whole cloves of garlic.

3. Dredge the tuna steaks in
potato starch and sprinkle with
salt and pepper.

4. Once the garlic cloves are
golden, discard them and add the
tuna steaks into the skillet with
the minced onion and parsley.

5. Allow to cook for a couple
of minutes on each side. Add the
wine and cook for about 15 more
minutes, turning once.

6. Serve accompanied by its
thick wine sauce and some more
fresh parsley.

Serves 4
GRILLED EGGPLANT AND
ROASTED PEPPER SALAD
WITH PRESERVED LEMON
PAREVE 4
tuna steaks, about ½
pound each
3 tbsps. extra-virgin olive
oil 2-3 tbsps. potato starch
3 garlic cloves, peeled and
slightly pressed
1 medium onion, very
finely chopped
1-2 tbsps. finely chopped
fresh parsley
1 cup Chianti
Salt and pepper
1 14-oz. container Sabra
Grilled Eggplant
1 roasted red pepper, diced
1 roasted yellow pepper,
diced ¼ cup sliced black olives
2-3 slices preserved lemon,
chopped 1 tsp. kosher salt
3 cloves garlic, thinly sliced
¼ cup chopped parsley,
loosely packed
See Matzah, Page 8
6 APRIL
APRIL 7, 7, 2016
2016 JEWISH EXPONENT
JEWISHEXPONENT.COM



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