Sweet spaghetti flan is a simple but very tasty recipe and is prepared especially during the Easter season.
It is a recipe with ancient origins in south-central Italy and would seem to be a variation of the classic Neapolitan pastiera.
There are several variations of this preparation; we will use the one they prepare in Rome, which uses precisely Roman ricotta, walnuts and cinnamon.
- 8 oz of spaghetti
- 1/2 cup of ricotta cheese
- 1/2 cup of sugar
- 2/3 cup of walnut kernels
- 2 eggs
- cinnamon powder to taste
- 3 tbsp of rum
- salt to taste
Boil spaghetti in lightly salted water and drain.
In a bowl, mix the crumbled ricotta with the sugar, peeled and coarsely chopped walnuts, two whole beaten eggs, three tablespoons of rum and a pinch of cinnamon.
Stir the noodles into the ricotta mixture and pour the mixture into a buttered and floured cake pan.
Bake the flan in a hot oven for about 15 minutes.
ROMAN SWEET SPAGHETTI FLAN