Paula Shoyer, author of The Kosher Baker, discovered a dessert unlike any other she'd seen while on a recent trip to Rome. In the video below, Paula talks about spotting the blackened, lumpy wonder and her surprise after tasting it.
Pizza Ebraica, or Jewish dessert pizza, can be expensive if you buy all the ingredients just to make it. But as Paula suggests, it can be a super-thrifty way to use up the bits and scraps of dried fruit and nuts in your kitchen. Make it while spring-cleaning your pantry or for Passover (it's unleavened). Paula calls her version the ugliest dessert you will ever love. It's already dairy-free, but my variation also makes it vegan by using half a flax-seed egg instead of the egg white.
In the video, I mention my Stoup recipe, which is a way to use up most of your savory kitchen leftovers and scraps. The result varies, but this stew-soup most often resembles another Italian favorite: minestrone.
This weekend, I'm going to listen to the Rat Pack while I give my kitchen a good spring scrub, then enjoy an easy homemade dinner of Stoup and Pizza Ebraica. Organic food is affordable if you use every scrap!