Grazia's Mediterranean Lasagna

Lost tribes and hidden Jews returning to the fold offer delicious old and new recipes.

Special To The Jewish Week

Throughout history, entire communities of Jews became "lost" through forced conversions or gradual assimilation. However, in many cases their descendants passed down (more or less secretly) special rules, rituals, names or, most deliciously, recipes, that distinguished them from the surrounding populations.

½ lb egg lasagna
2 lb tomatoes
¾ lb fresh mozzarella, sliced
1 lb eggplant, sliced
1 clove garlic
About 20 leaves basil
1 tbsp oregano
3 tbsp black pitted olives
Salt and pepper to taste
5 tbsp extra-virgin olive oil

Italian Summer Salad


Protein-packed, light, and full of Italian flavor, this pasta salad is a summer time-saver.

Special To The Jewish Week

It’s summer, and it’s time for a kitchen make-under. Why sweat for hours over the stovetop when you could be done in a few minutes and enjoy your food outside?

For example: now is the time to experiment with chilled one-course meals, like pasta salads. Add vegetables and some type of protein, and you’re good to go. Enjoy on a bench in a shady spot right by your office, or pack them into the trunk and head to the beach. They keep well in the refrigerator for days, and always taste more grown-up than a simple sandwich.

1 package pasta (penne, rigatoni or sedanini)
1 pound fresh tomatoes
2 cans oil-packed tuna, drained and broken into chunks
2 tbsp mix of freshly minced parsley, basil and majorane,
1 tbsp capers, drained
1 handful pepper-stuffed green olives, sliced
1 handful pitted black olives, sliced
5 tbsp extra-virgin olive oil
salt and pepper to taste
a touch of ground chili, if desired
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