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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Catch of the Caribbean, with an Italian twist

By Mario Batali


Tuna and Ricotta Fritters




JewishWorldReview.com | This month, my family and I traveled to one of our favorite island escapes: the sweet little paradise known as St. John. The water sparkles and the sand warms your toes while the cocktails warm your stomach. Better yet is the fresh catch of the day. I'm frying up some fish with an Italian twist: Tuna and Ricotta Fritters.

This recipe is great for the kitchen novice because it involves the most basic technique in cooking. The rule for breading before frying is an essential one I use time and time again. "The Chew" viewers have heard me refer to it as "FEB" (meaning flour, egg, breadcrumbs). Simply dredge in that order, then hit the heat.

Place flour in a shallow bowl, lightly beat egg whites in another bowl, and finally put the breadcrumbs in a third bowl. In this case, I add parsley into my breadcrumbs, but regardless of the added ingredient, the order in which to dredge remains tried and true. Working in batches, dredge the tuna balls in the flour, then dip in the egg whites, letting the excess run off, and dredge in the breadcrumbs. It's as simple as FEB!

I'm not the biggest advocate of combining seafood and fruit, with the exception of an acidic citrus. So when I serve these fritters as more than just an antipasto, I accompany them with a fresh beet or tomato salad served raw with a simple dressing. Make my Tuna and Ricotta Fritters in the middle of this harsh winter and you'll be transported to warm weather bliss. A hint of Bob Marley on the side is highly recommended.





TUNA AND RICOTTA FRITTERS (Polpette di Tonno e Ricotta)

Serves: 6

Once you have fried these and they have cooled, you could reheat them in a light, simple tomato sauce and serve them with a little spaghetti -- kind of like a tuna meatball.

Excerpted from "Molto Italiano" (Ecco, 2005)


  • 2 pounds Russet potatoes

  • Two (6- to 7-ounce) cans Italian tuna packed in olive oil

  • 1 cup fresh ricotta, drained in a sieve lined with cheesecloth for an hour

  • 1 bunch marjoram, leaves only

  • Salt and freshly ground black pepper

  • 3 large eggs, separated

  • 3 cups extra-virgin olive oil, for deep-frying

  • 1 cup all-purpose flour

  • 1 cup fresh breadcrumbs

  • 2 tablespoons chopped Italian parsley

  • 1 tablespoon lemon zest




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In a large pot, bring 8 quarts of salted water to a boil. Add the potatoes and cook until easily pierced with the point of a paring knife, about 25 minutes; drain.

Peel the potatoes and, while they are still warm, pass through a food mill into a large bowl. Immediately add the tuna, ricotta, marjoram, and salt and pepper to taste. Add the egg yolks and mix well to combine. Using tablespoons, or your moistened hands, form the mixture into golf ball-sized balls and set on a baking sheet.

In a large saucepan, heat the olive oil over medium-high heat until it reaches 370 F. Meanwhile, place the flour in a shallow bowl. Lightly beat the egg whites in another bowl. Put the breadcrumbs and parsley in a third bowl. Working in batches, dredge the tuna balls in the flour, then dip in the egg whites, letting the excess run off, and dredge in the breadcrumbs. Carefully drop the balls into the hot oil and fry, turning occasionally, until golden brown on all sides, about 4 minutes. Using a slotted spoon, transfer to a plate lined with paper towels to drain. Sprinkle with lemon zest. Serve hot.

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(Mario Batali is the owner of Babbo, Lupa, Otto and other renowned restaurants. His latest book is "Molto Batali," published by Ecco.)






© 2013, MARIO BATALI. Distributed by Tribune Media Services Inc.

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