Tagliatelle bake with apples, almond and raisins
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
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.