PERFCT FOR SPRING

This is an ancient Roman recipe with multiple versions and similar to a Neapolitan pastierra, that have weathered the passing of time. Usually popular around Easter time but delicious especially in warm months. And a very romantic “dinner for two” anytime enjoyed with a nice glass of wine.

8 oz Spaghetti

½ C. Sugar
2 Eggs – lightly beaten
Pinch of Nutmeg
Salt – to taste
½ C. Ricotta – whole milk, drained
2/3 C. Walnuts – coarsely chopped
Cinnamon Powder – to taste
3 Tbsp. Rum or Sweet Sherry or Vin Santo

PREHEAT OVEN TO 325º

BUTTER AND FLOUR A CAKE PAN or

GLASS DEEP-DISH PIE PAN

This recipe has ancient origins and much like a pastierra popular in Naples.  This recipe, however, seems to be the one most popular in Rome, this day.

In a large pot of lightly salted boiling water, cook spaghetti only until al dente as it will cook a little more while in the oven.

Meanwhile, in a bowl large enough to hold and mix the spaghetti, add the ricotta and stir in the sugar with a pinch of salt. Stir until all well combined. Add the coarsely chopped waluts, enough of the liquid flavorings to suit your taste, a pinch of cinnamon and a pinch of nutmeg.

Add the drained spaghetti into the ricotta mixture, mix very well to incorporate all and then carefully pour into a buttered and floured cake pan or glass deep-dish pie pan. Smooth the top but do not mash down.

Bake in preheated oven for about 12-16 minutes.

NOTE: this also makes a great brunch dish.

BUON MANGIATA!