tag:blogger.com,1999:blog-6055089135193839815.post2618471523816719837..comments2023-09-20T03:27:34.468-07:00Comments on La Buona Cucina: Nana's Matzo BreiAnn Minardhttp://www.blogger.com/profile/11739781777387956094noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6055089135193839815.post-8061319109693036352011-03-31T08:14:55.873-07:002011-03-31T08:14:55.873-07:00In schmaltz? Sounds very interesting, will try. Di...In schmaltz? Sounds very interesting, will try. Did you just save the fat from a chicken or did you buy it?Ann Minardhttps://www.blogger.com/profile/11739781777387956094noreply@blogger.comtag:blogger.com,1999:blog-6055089135193839815.post-13888617373300527842011-03-31T08:02:40.208-07:002011-03-31T08:02:40.208-07:00I LOVE matzo brei. There is something so good abo...I LOVE matzo brei. There is something so good about something so simple. Matzos are available pretty much year-round in my area because the Jewish population is huge, but when I was growing up I remember my Italian family loving to buy boxes of them at Passover time as a changeup for snacking. I always loved eating them topped with butter. I made this for dinner last year for my Jewish huband and he loved the way it brought him back to childhood.<br /><br />I sometimes make matzo balls this time of year so whenever I make a whole chicken, I reserve the fat and freeze it. Frying your matzo brei in schmaltz just takes it right over the top! You must try it!The Short (dis)Order Cookhttps://www.blogger.com/profile/05510572788683143569noreply@blogger.com