Be sure to use best-quality pasta in your dessert recipes, such as this fusilli from Pastificio Marella
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Updated February 2009
Page 9: Romanian Sweet Pasta And Sweet Ricotta & Fusilli
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On The Menu
Romanian Sweet Pasta
This classic recipe is a baked noodle pudding with raisins, ground walnuts, cinnamon, cloves and maple syrup. It comes from The Lowfat Jewish Vegetarian Cookbook: Healthy Traditions From Around the World, by Debra Wasserman (The Vegetarian Resource Group, copyright 1994).
- 1 pound eggless pasta
- 12 cups water
- 1 cup maple syrup
- 1/2 cup ground walnuts, or 1/3 cup ground poppy seeds
- 1/2 teaspoon lemon rind, minced
- 1-½ cup raisins
- 1/2 teaspoon powdered cloves
- 1 teaspoon cinnamon
- Cook pasta in boiling water until done. Drain.
- Heat maple syrup and walnuts or poppy seeds in a large pot over medium heat for 2 minutes. Add lemon rind, raisins, clove powder and cinnamon. Continue cooking for 3 more minutes.
- Add cooked pasta. Mix well and serve warm.
- You can also pour the mixture into a baking dish and bake at 350°F for 20 minutes before serving.
Sweet Ricotta & Fusilli
The Italian version of Grandma's noodle kugel, with curly fusilli instead of flat noodles; from The New Pasta Cookbook, by Joanne Glynn.
- 1/2 pound fusilli pasta
- 3/4 cup ricotta cheese
- Pinch of salt
- 1 tablespoon sugar
- 1/4 teaspoon vanilla
- 1/4 teaspoon lemon rind, grated
- 1/4 teaspoon cinnamon
- Milk, heated
- Lemon rind for garnish
- Cook fusilli until al dente.
- In a bowl, blend ricotta, pinch of salt, sugar, vanilla, lemon rind and cinnamon.
- Add just enough hot milk to make a smooth sauce. Taste for seasoning. Drain fusilli and toss through ricotta sauce.
- Serve immediately, decorated with lemon rind and sprinkled with cinnamon.
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