As I prepare for my final interview for Teach For America, I am surprised at just how calm I am. It is certainly not because I’m overly confident that I will get this position, but I think it might be due to the honesty and inspiration with which I approach this interview. I really believe that if I’m granted this opportunity I will truly excel at it and make an impact on whichever group of students I am given. Certainly I teeter on the edge of idealism, but I like to think of it more as a great degree of inspiration instead.
My interview is Thursday and I am organizing myself a little more each day. Documents and regional preferences submitted, readings read and re-read, and lesson plan outlined…I may or may not be practicing my lesson in the shower each morning. By interview day I want to be comfortable and confident that I’ve prepared as much as possible and my best is all that I have to offer. It’s true, there is an element of luck to the process. I know that I’d be a great teacher, but can I get my interviewers to see that potential?
Tonight I was inspired to create a vegetarian dish that was satisfying without being too heavy. I’ll leave the heavy dishes to the holidays and Parisian cafes. I leave in exactly two weeks and it couldn’t come at a better time. My interview will be over, the chaos of the holidays ever-present, and I will be happily munching on a Pierre Hermé macaroon in one of the most beautiful cities on Earth.Words can’t express my excitement for this trip…or the macaroons, for that matter ;)
Try this recipe. I promise, you won’t be disappointed. The orecchiette and broccoli rabe combination is one of my favorites and the pan fried ricotta literally melts in your mouth.
Pan Fried Ricotta over Orecchiette with Broccoli Rabe
Pan Fried Ricotta adapted from RhodeyGirl’s Ricotta Fritters
1/2 bunch broccoli rabe washed and roughly chopped
3 cloves garlic, minced
red pepper flakes
1/2 box Orecchiette
1/2 c. ricotta cheese
1/3 c. plain bread crumbs
1 egg, whisked
1/4 c. flour
You will need 3 bowls: one for flour, one for egg, one for breadcrumbs. Add ingredients to each, set aside.
Using a teaspoon, scoop ricotta into a ball. Dip in flour, then egg, then breadcrumbs. Repeat until finished.
Heat about 3-4T oil over high heat (heavily coat bottom of pan). Carefully add ricotta balls and cook until brown, about 1 minute per side. Continue with the remainder of ricotta balls (adding oil to bottom of pan, if necessary). When finished, set on paper towel lined dish. Use to top pasta.
For broccoli rabe: heat oil over medium and add garlic, cooking until fragrant. Add broccoli rabe and saute until wilted. Add 2 dashes of red pepper flakes (more if you like it hot, less if you, well, don’t!). Turn off heat.
For pasta: Cook pasta according to package, drain, and toss with broccoli rabe mixture. Top with ricotta and serve.