Pesce

According to kosher law, Jews are forbidden to eat any fish that does not have scales—most swordfish, monkfish, ray, skate, turbot, shark, eel—as well as all shellfish. Despite this proscription, fish was always an important part of the Italian Jewish culinary repertoire. Because it is pareve, it could be served as a course in a meat-based meal and was often the centerpiece of a dairy meal. Many of the dishes used inexpensive fish like anchovies and sardines. Fish cakes and fish balls were thrifty ways to stretch the budget, and often the fish were combined with greens and other vegetables, with the fish acting as the flavor accent and the vegetables forming the bulk of the dish. Sole and mullet were used for special dinners. Tuna, when used, was mostly canned, but I did find a wonderful recipe for fresh tuna with peas.