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Pasta Marinata |
- 2 ounces
Semolina flour
- 2
eggs
(separated)
- Salt to
taste
- 2 ounces
melted butter
[1] (or olive oil),
- about 8
ounces water
The best to
check for blood is to break each
egg
individual into a cup, lest blood be found,
the egg in not kosher. |
- Does not
need a hechsher: flour, egg
- Need a
hechsher: butter, oil
- Do not
mix dairy and meat products. For Kosher
food and cooking you must separate meat
and dairy products and have separate meat
and dairy dishes.
[1]
Depending on the butter used, parve or
dairy. If dairy is used only dairy
and parve side dishes can be served with
the meal.
note:
Processed foods generally require a hechsher
/ kosher symbol - consult your Rabbi |
Mix the
following ingredients well together:
semonlina flour, the yolks of two eggs, a
little salt, and melted butter.
- Add the
water so as to form a liquid substance.
- At the
last add the whites of two eggs beaten up
to a snow.
This will
make a good paste for masking meat, fish,
vegetables, or sweets which are to be fried
in the Italian manner, but if for meat or
vegetables add a few drops of vinegar or a
little lemon juice. |
|
Marinata is
Italian for "marinade dough" is a batter
used when frying food.
Semolina is
the gritty coarse particles of wheat left
after the finer flour has passed through a
bolting machine, used for pasta. |
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Recipes --
Kosher Recipes --
Appetizers --
Kosher Batters |
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Kosher Cuisine can come from any culture and any part of the
world (Kosher Chinese food or Kosher American food) as long as
it follows the kosher laws. Consult your Rabbi if you have
questions. |
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Cooking Tips:
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