Cassatelle are ricotta-filled turnovers common in the eastern part of Sicily, and Mario, Executive Chef of the Anna Tasca Lanza cooking school, attributes their origins to the Arab and Spanish flavors and techniques. The dough uses semolina flour and feels like fresh pasta. Wine in the dough provides both flavor (a bit of sweetness) and texture, helping with the formation of bubbles in the pasties as they fry; dry Marsala works well. The recipe calls for a pasta machine to help knead the dough and roll it out to a uniform thickness. Alternatively separate the dough into five pieces and roll each out into a 9-by-9 square before cutting out circles. These pastries are best fresh, but you can freeze the filled turnovers and then thaw and fry them up when you’re ready to eat.
You can either thank or blame Daniel Thompson for creating the bagel machine.
Thompson, who died this week at age 94, helped take the bagel mainstream with a contraption that could manufacture hundreds of bagels an hour. British-born, Thompson was himself the son of a Jewish baker.
Jewish, gluten-free-friendly lunch spot, Friedman’s, will replace New York’s “Polish Tea Room,” Cafe Edison.
When I was growing up, like many children, I looked forward to Sukkot. Every year there was a sense of anticipation swirling about the crisp air on the cusp of fall. And of all the Jewish holidays, it was the most delightfully sensory — a chance to sniff the citrusy etrog, rattle the lulav branches and spend mealtime outside in the sukkah, wrapped up in blankets.