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Recipes

Baked Italian matzah cubes

An Italian Passover dish traditional in the Emilia Romagna region

April 7, 2016 11:24
07042016 IMG 0189

BySilvia Nacamulli, Silvia Nacamulli

1 min read

The zuppa imperiale di Pesach, (little baked matzah cubes) is an Italian Passover dish traditional in the Emilia Romagna region. It is inspired by the Italian - non-Passover version - typically made with semolina, butter and parmesan, mixed with egg and nutmeg. The mixture is flattened on an oven tray, baked, cooled and diced into small cubes, which are cooked in a meat broth.

Italians often serve the dish for Christmas and throughout the winter months. The Jews of the region changed it to conform to kashrut - using matzah meal instead of semolina and extra virgin olive oil - and adopted it for Passover celebrations. I add these matzah cubes to a chicken and beef broth, but you can add it to a vegetable broth if preferred. They can be prepared well in advance and keep covered in the fridge until ready to cook.

Serves: 6
Preparation: 20 minutes
Cooking: 40 minutes

Ingredients