Nudelauflauf

(Kippenberger family recipe)

For 6 people:
160 g Sliced Ham (1cm thick)
150 g Mountain cheese (some kind of Swiss cheese, strong and firm)
200 ml cream
300 ml milk
5 eggs
400 g Bucatoni

Cut the ham in pieces, grate the cheese, stir together cream, milk and
eggs, season with salt, pepper and nutmeg.

Cook the pasta al dente, drain, put into a pre-warmed bowl. Add ham and
cheese and egg-cream-milk-mixture, put into a buttered casserole dish.
Bake in preheated oven (180 degrees Celsius, gas 2-3) for 50 minutes.

Wednesday April 11, 6pm
Kippenberger, The Artist and His Families

J&L Books, the Goethe Institut, and Kadist invite you to celebrate the west coast release of the first English-language biography of German artist Martin Kippenberger. The evening will include works by Kippenberger, a screening of Jörg Kobel’s documentary Kippenberger the Film and a conversation with the author, Susanne Kippenberger, and J&L Books co-publisher Jason Fulford.
image: Martin Kippenberger, Venice 1996. Photograph courtesy Elfie Semotan

Wednesday April 11, 6pm

Kippenberger, The Artist and His Families


J&L Books, the Goethe Institut, and Kadist invite you to celebrate the west coast release of the first English-language biography of German artist Martin Kippenberger. The evening will include works by Kippenberger, a screening of J√∂rg Kobel’s documentary Kippenberger the Film and a conversation with the author, Susanne Kippenberger, and J&L Books co-publisher Jason Fulford.

image: Martin Kippenberger, Venice 1996. Photograph courtesy Elfie Semotan