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When intrepid chef and author Aliza Green traveled to Italy to research her book, Making Artisan Pasta, she also delved into the long and delicious connection between Jews and pasta. Among the intriguing recipes she discovered is this one which dates from the Renaissance and is traditionally served on Shabbat Beshallach, when the Torah portion is read in which Pharaoh’s war charioteers drown in the Red Sea. Reminiscent of a crusty kugel, you can sprinkle it with pepper, sugar and cinnamon before serving. Read Aliza’s article about Jews and pasta

1 pound fresh egg fettuccine, homemade or purchased
2 to 3 tablespoons chicken fat, goose fat, or duck fat
1/2 cup chopped or sliced skin-on almonds
1/2 cup raisins
1/4 cup pine nuts
1 cup juices from a roast of meat, or rich beef or chicken stock
1 to 2 cups small cubes of cooked meat such as beef salami, beef sausage, pickled tongue, smoked turkey thigh, prosciutto d’oca (goose prosciutto), goose salami, or duck confit
Salt and pepper to taste

Bring a large pot of salted water to the boil. Add the fettuccine and cook until not completely done, 2 to 3 minutes. Drain well and mix using two forks with 2 tablespoons of the fat. Separately, heat the remaining fat and add the almonds, raisins, and pine nuts. Cook together a few minutes or until the nuts are lightly browned then add the meat juices and cooked meat.

In a 9- to 10-inch cake pan, make a layer of half the fettuccine, ladle the sauce over top, and cover with the remaining fettuccine   Bake at 350° for 1 hour or until the fettuccine are golden brown with a crunchy crust. Invert onto a large plate, then re-invert so the crunchy surface is on top. Cool slightly, cut into portions, and serve. Serves 6 to 8.


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