As promised Friday, we’re back with our second recipe from the IJN’s High Holiday Foods Supplement, this one from “diva” Susie Fishbein, a kosher cook who could arguably be credited with introduced the styles and flavors of mainstream magazine cookery to the Jewish kitchen. In this pasta recipe, which from beginning to end takes about 15 minutes to prepare, Fishbein combines essentially two ingredients to create a flavorful simple supper. And as you can see from our photo collage above, the dish really does turn out as advertised!
If you’re looking to balance your Rosh Hashana menu with some lighter fare, why not opt for a dairy meal featuring Fishbein’s pasta?
Orecchiette with Broccoli Rabe
- 1 bunch broccoli rabe, about 1 lb.
- 4 tbsp. olive oil, divided
- 1 16-oz. box orecchiette pasta
- 6 cloves fresh garlic, thinly sliced, then chopped
- 1/4 tsp. red pepper flakes (we used spicy paprika)
- 1/4 tsp. fine sea salt
- grated parmesan cheese, if using for dairy
Cook pasta in salted water according to package directions until al dente
While the pasta is cooking, trim off the bottom 4-6 inches from the broccoli rabe and discard, leaving the stems and florets. Chop into 2-inch pieces.
Heat 2 tbsp. olive oil in a large skillet over medium heat. Add the broccoli rabe and stir. Cover the pan and cook for 2 minutes. Uncover pan and add the garlic, red pepper flakes, and salt. Stir; shake the pan to keep the garlic from burning. Add remaining 2 tbsp. olive oil. Re-cover the pan and cook for 6 minutes longer.
Toss with the pasta. For dairy meals, sprinkle with grated Parmesan.
Fishbein's other recipes in the IJN are Spicy Fish Hot Pot, Fall Harvest Silver Tip Roast and Chocolate Peanut Butter Molten Cakes, a recipe we're sure to try sometime very soon!
For the full High Holiday Foods section, contact Carol at (303) 861-2234 or firstname.lastname@example.org.