By the Quilted Giraffe Restaurant in NY
10Â squares matza
4Â Â Â tablespoons margarine
1Â Â Â red pepper, finely chopped
1Â Â Â cucumber, finely diced
2 to 3 teaspoons capers (optional)
1Â Â Â bunch chives, finely chopped
Salt and pepper to taste
Run a rolling pin over the matza to break it up into small pieces no larger then ¼ inch, about the size of matza farfel.
Cook in a dry sauté pan or slightly toast in a 300° oven for 10 minutes.
Heat the margarine in a saucepan and add peppers and cucumber. Cook for 1 minute over medium heat.
Turn off the heat and add capers and chives.
Toss in a mixing bowl with the toasted matza. Add salt and pepper to taste. Serve at room temperature or slightly warm surrounding a brisket.
Yield : 6 servings (M) or (P)
