Pasta Frittata with Broccoli Rabe, Basil, and Pine Nuts

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Jews and Romans historically and spectacularly had their conflicts. But later, Jews also had centuries of fairly peaceful existence in Italy—even adopting and contributing to Italian cuisine. The holiday of Lag Ba’omer prompts my reflection on all that and a brand new Jewish-Italian recipe for a beautiful and savory pasta frittata with Italian broccoli rabe (also called rapini), basil, and pine nuts (plus the tangy and salty ricotta salata). Read my article, “A Frittata That’s Fit for a Picnic,” and find my recipe at Tablet Magazine.

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