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Noodle Kugel, Apple-Almond-Raisin (Dolce di Tagliatelle) (D/P, TNT)
Source: "Cucina Ebraica Flavors of the Italian Jewish Kitchen," by Joyce Goldstein
Serves: 4

7 to 8 ounces fresh tagliatelle or fettuccine
3 eggs, separated
1/3 cup sugar
1/2 cup almonds
1/2 cup raisins, plumped in hot water and drained
2 apples, peeled, cored, and grated
1/2 teaspoon ground cinnamon
Heavy cream for serving (optional)

Preheat an oven to 350°F. Oil 9" springform pan.

Bring a large pot of water to a boil, add the pasta, stir well, and cook until al dente.

Meanwhile, in a bowl, beat the egg whites until stiff peaks form. Drain the noodles and place in a bowl. Add the egg yolks, sugar, almonds, raisins, apples, and cinnamon. Mix well. Fold the whites into the noodle mixture, then pour into the prepared pan.

Bake until golden and just set, about 40 minutes. Remove from the oven and place on a rack to cool a bit. Release the pan sides and slide the pudding onto a serving platter. Serve warm. Pass a pitcher of cream at the table.

Poster's Notes:
I have in my cookbook collection "Cucina Ebraica Flavors of the Italian Jewish Kitchen," by Joyce Goldstein. It is a very interesting cookbook that tells the saga of the Italian Jews through their food.

Posted by Steve and Marilyn Kerman

Nutritional Info Per Serving: N/A