If sweet noodle kugel isn’t your thing, here’s one you’re sure to like. Cheesy and savory with pillowy, inviting papardelle noodles, it’s an impressive dish for a dairy holiday lunch, break-fast meal or brunch.
Spinach Ricotta Kugel
About the Author
Amy Brandwein is the chef and owner of Centrolina, a combined seasonal Italian restaurant and market that opened in CityCenterDC in spring 2015. Throughout her career, Chef Brandwein has earned many accolades, including recognition as a 2017 James Beard Foundation Award finalist for Best Chef: Mid-Atlantic. Other prominent honors include RAMMY Award nominations for Chef of the Year in 2016 and 2017, New Restaurant of the Year in 2016 and Rising Culinary Star in 2007.
Matzah Brei with Apple Marmellata and Greek Yogurt
Matzah brei is a Passover classic. Here, however, it gets a twist of Italian sophistication with the addition of a luxurious and smooth twice-cooked apple marmellata. You’ll be spreading the marmellata on a lot more than just matzah brei, I promise.
Matzah Sfogliatelle with Lamb Ragù
Pasta is usually out during Passover—not so with this recipe, which is made of matzah meal and matzah cake flour. Topped with a rich and flavorful lamb ragù, it makes for a Passover dish that tastes like anything but.
