Dayenu: Passover Egg Soup

Benedetta Jasmine Guetta | Fri, 03/31/2023 - 01:25
Excerpted from Cooking alla Giudia by Benedetta Jasmine Guetta (Artisan Books). Copyright © 2022. Photographs by Ray Kachatorian.
Difficulty Level
Cooking Time
Approximately 25 minutes, not including homemade broth preparation

Recipe excerpted from Cooking alla Giudia by Benedetta Jasmine Guetta (Artisan Books). Copyright © 2022. Photograph by Ray Kachatorian (Dayenu is at bottom left).

Ahead of Passover, Italy Magazine contributor Eric Millman spoke with Benedetta Jasmine Guetta, the Milan-born author of Cooking alla Giudia: A Celebration of the Jewish Food of Italy, on everything from Italian seder staples to the differentiation of “Jewish-Italian food” from simply “Jewish food in Italy.” Read

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