Semolina Reginetti Kugel
When I asked my grandma for her kugel recipe for this dish, she told me it had never been written down because it was so easy: 1 container of cottage cheese, 1 container of sour cream, a few eggs, some sugar, and egg noodles. I bumped the quantity of eggs up to create a more custardy pudding that holds up better to the toothsome semolina Reginetti, making this Jewish classic even richer. Though sweet, it’s usually served as a savory side, but is also delicious as a dessert! - Chef Casey
INGREDIENTS
MAKES EIGHT - TEN SERVINGS
- 12 ounces Sfoglini Semolina Reginetti
- 1/2 cup unsalted butter
- 6 eggs
- 3/4 cup granulated sugar
- 1 teaspoon kosher salt
- 1 pound cottage cheese, whole fat
- 1 pound sour cream, whole fat
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon, plus more for dusting
DIRECTIONS
Preheat the oven to 350F.
Bring a large pot of salted water to a boil. Cook the Reginetti to al dente.
While the water for the pasta is coming to a boil, melt the butter in a microwave-safe bowl, and allow to cool slightly.
Grease a 9x13 baking dish.
Once the pasta is cooking, whisk the eggs in a large bowl. Add in the sugar and salt, and whisk vigorously to combine, until the sugar has dissolved. Whisk in the butter, cottage cheese, and sour cream, followed by the vanilla and cinnamon.
When the pasta has finished cooking, strain, and allow to cool for just a minute or so, before folding into the custard mixture.
Transfer pasta mixture to the greased baking dish, then bake for 50 minutes to an hour, until the custard has set. For an extra crispy top, switch to the broiler for the last minute or so until golden.
Remove from the oven and let set for 20 minutes, then dust with more cinnamon. Slice and serve.
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