Shai Dublero is the chef of the Piazza restaurant-bar in Tel Aviv.
Piazza offers an authentic Italian experience, including rustic décor, a
pizza oven and a relaxed atmosphere. Dublero imports ingredients from
Italy and combines them with fresh local produce. He offers his versions
of classic Italian dishes that are perfect for a light spring meal with
Makes 2-3 servings
Garganelli with asparagus and broccoli
is short pasta. You can use another type of short pasta for this recipe
or use short egg pasta, rigatoni or spaghetti.
This is a fresh, seasonal spring main dish that is quick, easy and very tasty.
✔ 500 gr. dry pasta
✔ 10 asparagus spears, blanched (place for 1 minute in boiling water and then in ice cold water to stop cooking)
✔ 1 cup blanched broccoli florets (see directions for blanching asparagus)
✔ 2 Tbsp. almond shavings
✔ 1 tsp. minced garlic
✔ ½ cup white wine
✔ ⅓ cup vegetable stock or pasta cooking water
✔ 1 bunch fresh oregano
✔ ⅓ cup dry salty cheese, grated
✔ ½ cup olive oil
✔ Salt and pepper
5 liters of water with a little salt and cook pasta according to
instructions. Save some of the water if you do not have vegetable stock.
heat olive oil in a large nonstick pan and sauté the garlic and almonds
until slightly seared. Add oregano, broccoli and asparagus and sauté
for no more than 1-2 minutes.
It is important to keep the
vegetables a little crisp, so do not overcook them. Remove from pan and
set aside. Pour white wine into the pan and reduce while scraping the
bottom of the pan with a wooden spoon to get all the flavors.
the stock or water and cook until liquid is reduced to a third. Season
with salt and pepper. Add cooked pasta and vegetables, mix, add cheese
and mix again. Taste and correct seasoning. Remove from heat.
before serving, sprinkle with chopped fresh oregano. You may also add
fresh parsley, green onion and drizzle with a little more olive oil.Pizza spinaci
Makes 5 small pizzas
For the dough:
✔ 20 gr. fresh yeast
✔ 1 cup
✔ 2 tsp. sugar
✔ 400 gr. flour
✔ 1 tsp. salt
✔ 3 Tbsp. olive oil
✔ 50 gr. butter
✔ 1 onion, chopped
✔ 1 clove garlic, minced
✔ 1 cup
dry white wine
✔ 2 cartons cooking cream
✔ 100 gr. spinach leaves, chopped and
✔ 1 Tbsp. ground Parmesan cheese
✔ 100 gr. mozzarella, grated
✔ 5 eggs
(one for each pizza)
✔ Pinch nutmeg
✔ Salt and pepper
To make the dough: Crumble
yeast into the flour, add oil, sugar and salt. Gradually add water while
kneading until dough forms.
Continue kneading until dough is
Place dough in a greased bowl, cover with a damp towel and let
rise until double in volume.
Remove from bowl, punch the air out, knead
briefly and return to bowl for 30 more minutes.
Again remove from bowl
and knead to get air out, return to bowl, cover and refrigerate for 1
Meanwhile, prepare the topping: Sauté onion in butter until
transparent. Add the minced garlic and sauté 1 more minute.
Add the white
wine and cook until reduced to ⅓. Add the cream. Bring to gentle boil, lower
heat and simmer for 2 minutes. Add the spinach, nutmeg and Parmesan, mix, season
with salt and pepper to taste and remove from heat.
Heat oven to 220
When dough is ready, remove from the refrigerator and divide
into 5 equal balls, approximately 200 gr. each. Roll each ball into a round
pizza. Place pizza rounds on a lined baking sheet.
Divide the topping
between the pizzas, leaving the edges without sauce. Sprinkle the mozzarella
cheese on the sauce and break an egg on each pizza. Eggs are
The pizza is also good without the egg.
If the oven is
not large enough to hold all the pizzas at once, put toppings and eggs on the
ones you will bake immediately and repeat later.
Bake 12-15 minutes,
until cheese is melted and crust is baked.Eggplant vegetable lasagna
Makes 1 30x40 cm. baking sheet
✔ 4 or 5 small-medium eggplants
✔ 500 gr. ricotta
✔ 3 or 4 cloves garlic, chopped
✔ ½ cup grated Parmesan
✔ 250 gr.
✔ ½ cup feta cheese, crumbled
✔ 1½ tsp. salt
✔ 1 tsp. black
✔ About 30 lasagna leaves White sauce
✔ 1 liter milk
✔ 100 gr. butter
✔ 1 tsp. salt
✔ 1 tsp. grated nutmeg Heat oven to 200
Slice eggplants lengthwise and place on a baking sheet. Sprinkle
with kosher or coarse salt and leave for 30 minutes to sweat.
prepare white sauce: Melt butter in a pot and add the flour. Mix and cook for 1
minute. Add the milk gradually while whisking until the sauce is
Season with salt, pepper and nutmeg. Cook while mixing, until the
consistency is that of yogurt. Set aside.
Pat dry the eggplant slices and
brush with olive oil. Bake the eggplant in the pre-heated oven for 15-20
minutes, until golden.
In a bowl, mix together the ricotta and feta
cheeses. Add garlic and season with salt and pepper.
When eggplant slices
are cooled, remove from the baking sheet.
Brush a clean baking sheet with
First layer: Spread a little white sauce on the bottom of the
baking pan. Cover with 1 layer of lasagna, then a layer of eggplant slices,
sprinkle mozzarella and Parmesan.
Second layer: Place a layer of lasagna,
spread white sauce, then a thick layer of the ricotta and feta cheeses and
sprinkle with Parmesan and mozzarella.
Third layer: Lasagna, white sauce,
eggplant and sprinkle with Parmesan and mozzarella.
Lasagna, white sauce and sprinkle with Parmesan and mozzarella.
baking sheet with plastic foil and then aluminum foil. Bake in a preheated oven
for 30 minutes covered.
Remove both the foils and bake 15 more minutes
until cheeses are nicely browned.
Recipes and photos courtesy of Piazza Bar
and Restaurant, 99 Dizengoff Street, Tel Aviv.
(03) 527-4488. Not kosher.
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