Sunday, April 19, 2009

Mozzarella Matzoh Brie

Passover is over and we're back to consuming out usual amounts of chometz and trayf. But, in an ongoing effort to record our tasty culinary creations, I invite you to return your minds to Passover (just for a bit!) and allow me to share with you this delectable Mozzarella Matzoh Brie.

But first, a little background. For those of you who don't know, during Passover, observant Jews refrain from eating leavened foods (chometz). This applies not only to baked goods, but is also often applied to grains and beans (which grow when cooked in liquid). It also means you can't eat flour or anything cooked with flour, other than matzoh and matzoh meal. In other words, it's a holiday during which we certainly miss our pasta. Matzoh Brie is a great way to have a quick, filling meal with all that starch you've been craving. Though traditionally served for breakfast, I love making a savory version for an easy weeknight dinner.

I usually add whatever vegetables I have on-hand, but this time I was inspired by a traditional Italian dish, Mozzarella in Carrozza, and recombined the ingredients (minus the white bread that usually creates the crust) to make this Matzoh Brie. It was delicious!

And for video instructions on making Matzoh Brie, check out Mom's YouTube Clip. Enjoy!

Mozzarella Matzoh Brie

Break matzoh up into 2 or 3-inch pieces (as unevenly as you want) and soak in a large shallow pan filled with well-salted water. Soak for at least 5 minutes, then drain as well as you can in a colander, squeezing the matzoh pieces against the sides of the colander to get out as much water as possible. The better you squeeze out the matzoh, the more egg it will be able to soak up and the fluffier the matzoh brie will be.

While matzoh soaks, beat eggs with black pepper and ground mustard. Add soaked and drained matzoh pieces and mix well. Let sit at least another 5 minutes.

In a large skillet, heat 2 tablespoons olive oil over medium-low heat. Add garlic and saute 2 minutes. Add anchovies and cook, stirring, until anchovies have melted into the oil, another 2 minutes. Whisk in lemon juice and cook, stirring, another 2 minutes until all flavors are combined. Allow to cool slightly.

Add mozzarella, basil and garlic-anchovy mixture to matzoh-egg mixture and stir well. Add remaining 3 tablespoons olive oil to skillet and heat over medium-low heat. Add matzoh mixture and cook, without touching it, for 10 minutes. Using a spatula, cut matzoh brie into quarters and flip each quarter. This doesn't have to be perfectly even, so don't worry about it. Cook another 5 minutes. Raise heat to medium, flip matzoh brie again and cook an additional 5 minutes, until cooked through (but still fluffy!) and bottom is slightly browned (but not burnt). Serve, garnished with celery tops and lemon quarters. Enjoy!

Links to other matzoh brie noshes: