The Rest of Passover

Preparing the ceremonial foods and Seder dinners for Passover is truly labor-intensive, so for family meals on the other days during Passover, I try to come up with easy yet interesting dishes. This menu, which draws on the flavors of northern Italy, is typical of the quick and easy meals I enjoy serving during Passover.

I often visit Italy in the spring, and I always enjoy seeing how many ways Italians serve fresh asparagus. One of my favorites is steamed asparagus topped with a fried egg, so that the yolk serves as the sauce. Matzo gnocchi, a Tuscan Jewish specialty served with fresh tomato sauce, makes a great main course.

For a quick dessert, combine orange juice with sliced bananas and strawberries to make a cold fruit soup. Serve it in shallow soup bowls with macaroons or Passover sponge cake.

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Zeidler’s newest cookbook is “The 30-Minute Kosher Cook� (William Morrow, 1999).

MENU

Steamed Asparagus With Eggs

Matzo Gnocchi With Fresh Tomato Sauce

Cold Fruit Soup With Macaroons

Steamed Asparagus With Eggs

Active Work and Total Preparation Time: 10 minutes * Vegetarian

36 asparagus spears

1/4 cup olive oil

6 eggs

Salt

Freshly ground black pepper

* Break off or trim tough ends of asparagus spears. Steam asparagus in large pot over simmering water until crisp-tender, about 5 minutes. Remove asparagus from pot and place 6 stalks on each of 6 heated plates.

* Heat olive oil in large nonstick skillet, and fry eggs sunnyside up. Carefully remove eggs with spatula and place over asparagus. Season with salt and pepper to taste.

6 servings. Each serving: 173 calories; 114 mg sodium; 212 mg cholesterol; 14 grams fat; 4 grams carbohydrates; 9 grams protein; 0.72 gram fiber.

Matzo Gnocchi With Fresh Tomato Sauce

Active Work Time: 15 minutes * Total Preparation Time: 20 minutes * Vegetarian

GNOCCHI

3 eggs, separated

8 1/2 cups water

Salt

Pinch freshly ground black pepper

1 to 1 1/2 cups matzo meal

* Beat egg yolks, 1/2 cup water, 1/2 teaspoon salt and pepper to taste with fork in small bowl. Set aside.

* Beat egg whites in large bowl until stiff peaks form; do not over-beat. Gently fold yolk mixture alternately with matzo meal into egg whites until well blended. Use only enough matzo meal to make light, firm dough. Cover and let rest 5 minutes.

* Bring remaining 8 cups water to boil with salt to taste. Spoon dough into pastry bag with 1/2-inch round opening. Hold pastry bag over simmering water and squeeze out dough in 1-inch lengths, cutting each piece off at tip of tube with sharp knife. Cover and simmer 5 minutes; do not remove cover during cooking time.

* Carefully remove gnocchi from water with slotted spoon and add to Fresh Tomato Sauce. Serve immediately.

FRESH TOMATO SAUCE

1/4 cup olive oil

1 onion, diced fine

4 tomatoes, finely diced

1 tablespoon sugar

6 basil leaves, minced

Salt, pepper

* Heat olive oil in skillet over high heat. When hot, add onion and saute until softened, about 2 minutes. Add tomatoes and sugar and saute 2 to 3 minutes. Add basil and salt and pepper to taste, and mix well. Keep warm.

4 to 6 servings. Each of 6 servings: 234 calories; 285 mg sodium; 106 mg cholesterol; 12 grams fat; 38 grams carbohydrates; 6 grams protein; 0.69 gram fiber.

INGREDIENTS

Pantry

Eggs

Matzo meal

Olive oil

Onion

Pepper

Salt

Sugar

Shopping List

36 asparagus spears

4 tomatoes

1 bunch basil

1 quart orange juice

4 bananas

1 pint strawberries

1 dozen macaroons

Game Plan

30 minutes before: Make gnocchi dough.

25 minutes before: Trim asparagus and steam.

20 minutes before: Make tomato sauce. Begin boiling water for gnocchi.

15 minutes before: Squeeze gnocchi dough into simmering water and cook.

7 minutes before: Fry eggs.

5 minutes before: Toss gnocchi in tomato sauce.