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8
servingsComplex
By Jayne Cohen
Published 2000
Jewish cuisine is full of make-believe. Many dishes are kosher analogues of foods Jews around the world found enticing. Italian Jews devised chazirello, breast of veal redolent of rosemary and garlic to mimic roasted piglets, and silken prosciutto d’oca, “ham” fashioned from goose, a delicacy relished today as much by