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Chef Saul Bolton's Italian-Style Kugel | Great Performances


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Chef Saul Bolton’s Italian-Style Kugel
Recipes and Food
by Chef Saul Bolton, Culinary Director of Brooklyn Museum and Norm's (opening in May 2016)


1   lb       Dried high quality pasta

4             Eggs

2  cups   Sheeps milk ricotta

1   cup      Parmesan, grated

1   cup      Milk

1   Tbsp    Honey, high-quality

1   cup       Pine nuts or almonds, toasted

½  cup      Zante currants

6                Shallots, sliced

3  Tbsp      Olive oil

1   cup        Parsley, fresh, whole leaves

1                 Lemon, zest and juice

¼   tsp        Cinnamon, ground

1    cup        Castelvetrano green olives, pitted ad quartered

2   Tbsp      Marjoram leaves, fresh

1    tsp         Chili flakes


Cook pasta in well-salted boiling water until just al dente. Drain pasta and rinse under a cold tap. Shake off excess water and set aside.

Combine the rest of the ingredients in a medium-sized bowl. Mix well with a wooden spoon. Taste for seasoning. Add kosher salt and fresh black pepper to taste.

Add the pasta to the ricotta mix and combine gently, but thoroughly. Taste for seasoning, keeping in mind the addition of pasta to the ricotta mix will necessitate the need for more seasoning. Use your best judgment.

Transfer the kugel mixture to a casserole dish that comfortably fits the kugel mix. The kugel mixture should mound nicely over the top of the dish, like a grassy knoll. Sprinkle the rest of the nuts over the top and bake for 30 minutes at 350° F, until the top is nicely browned.

Interesting, but not helpful—one cannot use a “noodle” kugel on Passover—prohibition against using “leavening”

By Paula Michtom on 2017 04 04

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