Chef Haim Cohen Celebrates International Pasta Day with Special Collaboration
Translated & summarized from Walla by baba
Chef Haim Cohen is celebrating International Pasta Day with a special event at his restaurant, "Yaffo Tel Aviv," from October 25-27. He is collaborating with several artisan bakers to create unique pasta dishes that blend bread and pasta traditions. Cohen also shared his recipe for a slow-cooked beef cheek ragu, a Sardinian-inspired dish served with pappardelle pasta.
The story in 5 lines · by baba
- Chef Haim Cohen is hosting a pasta event at "Yaffo Tel Aviv" from October 25-27.
- The event celebrates International Pasta Day with collaborations from artisan bakers.
- Special pasta dishes will fuse bread-making and pasta traditions.
- The menu includes items like spinach and ricotta gozlema and barley pici carbonara.
- Chef Cohen shared his recipe for a slow-cooked beef cheek ragu.
Chef Haim Cohen is joining the celebration of International Pasta Day, which falls in three days, by hosting a special pasta event at his restaurant, "Yaffo Tel Aviv." The event, running from October 25-27, will feature a collaboration with several artisan bakers and bakeries, including Adon Shifon, Ilana Dan, Keren and Itzik Kadosh, and the artisan bakery. Together, they will present a special menu of pasta dishes that fuse elements of bread-making and pasta. Offerings will include Kaufman and Cohen's spinach and ricotta gozlema for 86 shekels, Adon Shifon's barley pici carbonara for 92 shekels, Ilana Dan's Jerusalem artichoke anelotti for 94 shekels, and Keren and Itzik Kadosh's sweet verniki with berry filling for 64 shekels. Cohen also shared his recipe for a rich beef cheek ragu, inspired by Sardinian cuisine. The dish involves slow-cooking the meat for hours with onions, celery, and herbs until tender, then serving it with pappardelle pasta. The ragu recipe details a process of searing the meat, sautéing onions, slow-cooking with water and aromatics for 5.5 hours, finishing in a 160-degree oven, and then briefly processing the meat before combining it with al dente pasta.