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Sweet Maccheroni

Sweet macaroni are a local specialty of the area of Todi/Orvieto prepared according to the traditional Umbrian cuisine, on the occasion of two major vigils, that of All Saints' Day and for Christmas. You eat them like a classic dish of pasta, but oil and cheese are replaced with honey and hazelnuts. It is a cake of ancient origin, maybe even Etruscan.

- 300 grams of flour
- water q.b.
- salt q.b.
- 100 grams of honey
- 200 grams of walnuts
- 100 grams of hazelnuts
- 100 grams of sugar
- breadcrumbs q.b.
- 100 grams of dark chocolate
- 40 grams of cocoa
- Cinnamon q.b.
- Nutmeg q.b.
- 1 lemon
- Butter q.b.
- 1 small glass of alchermes

Prepare the macaroni pasta mixing the flour with a pinch of salt and enough water until the mixture is compact. Roll out the dough and cut it into fettuccine. Toast in oven walnuts and hazelnuts, chop and mix chocolate pieces, cocoa, sugar, alchermes, lemon zest, 3 tablespoons of breadcrumbs, a pinch of cinnamon and nutmeg.
Then boil the pasta in salted water, drain and pour in layers in a greased rectangular baking dish. Alternate each layer with the mixture and a tablespoon of honey. Add butter on the surface and cook the macaroni cakes in the oven at 180 degrees for 10 minutes. Let cool and serve.
If you let them before serving in the fridge for at least a day, they will absorb the dressing better and be much more good.

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