Tagli­atelle bake with ap­ples, al­mond and raisins

The Jewish Chronicle - - LIFE -

This fun dessert is tra­di­tional for Suc­cot in the Emilia Ro­magna re­gion in the North of Italy. In­spired from the recipe in La Cucina Ebraica in Italia by Juan Rundo, it re­flects Ashke­nazi in­flu­ence in Ital­ian Jewish cook­ing as the use of tagli­atelle com­bined with sweet ap­ples re­mind us of Ashke­nazi sweet kugels. It’s also a favourite with some for their pre-fast meal. 250g tagli­atelle

1 tbsp rock salt

3 large eggs, sep­a­rated 80g caster su­gar

½ tsp ground cin­na­mon

METHOD

aside for dec­o­ra­tion.

Fill a saucepan with wa­ter and bring to the boil. Add the rock salt and the tagli­atelle and cook un­cov­ered over medium heat, stir­ring oc­ca­sion­ally, for only 2-3 min­utes so it stays al dente as it will con­tinue cook­ing in the oven.

While the pasta is cook­ing, beat the egg yolks with the su­gar un­til fluffy, then add the cin­na­mon, crushed ap­ples and al­monds and the squeezed raisins. Mix well.

Drain the pasta and mix with the egg mix­ture. Stir well and set aside.

Whip the egg whites un­til stiff and fold it into the tagli­atelle mix. Trans­fer into the bak­ing tin. Scat­ter the sliced ap­ples over the top and scat­ter with the re­served al­monds and raisins.

Bake for about 30 min­utes un­til the top is crispy. Serve warm.

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