Aquaviva Mina de Pesach

Chef Walter Potenza, who hosts many Seder dinners at his Aquaviva, 286 Atwells Avenue, Providence, Rhode Island, shares a recipe that would be useful to others hosting Seders.

He said this is a Sephardic layered savory pie, and every Sephardi in Italy makes a different one depending on the area.

6 tablespoons extra virgin olive oil
2 cups white onions, minced
2 garlic cloves, minced
1 pound white domestic mushrooms
6 leaves white Swiss chard or fresh spinach, julienned
1 pound fresh turkey, thinly sliced, or coarsely chopped, poached
Salt and black pepper to taste
1 cup fresh parsley, chopped
4 eggs, lightly beaten Pinch of fresh thyme, finely chopped
6 matzohs, soaked in 1 cup chicken broth plus extra
8 asparagus spears, cut round
2 hard boiled eggs, shell removed, cubed

Heat oven to 375 degrees F.

In a large skillet heat olive oil for 3 minutes. Saute onion and garlic until soft and translucent about 5 minutes.

Add the mushrooms, cook for 3 minutes, then cover with fresh Swiss chard. Blend well, and allow the chard and the mushrooms to release some of the water. This process will take approximately 10 minutes. Transfer to a mixing bowl.

Poach turkey in one cup of chicken broth for 4 minutes. Strain, reserve broth and allow to cool while adding the turkey, parsley and eggs to the vegetable mixture.

Season with salt and pepper to taste.

Combine well. In a separate bowl mix the pre-cut hard boiled eggs and asparagus together and lightly season with salt and a pinch of fresh thyme. Reserve for later use.

Brush olive oil on a 14-inch terra cotta oven pot or a baking dish.

Dip two of the matzohs into the cooled stock until well moistened but not falling apart. (The leftover stock can be now brought to a boil, thickened with a teaspoon of potato starch and blended with the turkey vegetable mixture. This will allow the mixture to bind together well.)

Lay squeezed matzoh on the baking dish, breaking pieces to fit comfortably. Spoon half of the turkey mixture on the top, spread evenly, then top with another moistened matzoh, and repeat the process until all ingredients have been used.

Brush the remaining olive oil over the matzoh, then top with the asparagus-egg and thyme mixture.

Spread evenly on top of Mina and bake for 15-20 minutes until the top is rich in appearance and crispy. Cool for 10 minutes and serve accompanied by a fresh salad.

Serves 6 to 8.