Subject: Sweet Spaghetti Pie
From: Unicorn (unicorn@indenial.com)
Date: Sat Jan 19 2002 - 02:42:20 EST
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F O O D F U N N Y
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I know I have published this one before, but it's too good to pass up.
Thanks to reader Kasey Kennedy for sending it this time.
Descartes was sitting in a restaurant. His waiter approached him and
asked "Would you like another drink, Mr. Descartes?" to which he
replied "I think not." Immediately Descartes disappeared.
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T O D A Y ' S R E C I P E
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Pasta for dessert? Why not. Its versatility lends itself to sweet as
well as savory preparation, as this recipe illustrates.
Sweet Spaghetti Pie
8 oz (225 g) thin spaghetti, broken into 2-inch (5 cm) pieces
3 eggs, lightly beaten
1/2 cup (125 ml) sugar
Juice and grated zest of 1 orange
1/4 cup (60 ml) sultanas (golden raisins) or raisins
1 Tbs (15 ml) freshly grated Parmesan cheese
A generous grating of fresh nutmeg
2 Tbs (30 ml) butter, melted
Cook the spaghetti in boiling salted water until tender. Drain and
rinse under cold water. Combine the remaining ingredients except for
the butter in a mixing bowl. Add the cooked spaghetti and toss to
combine thoroughly. Transfer the spaghetti mixture to a lightly
greased baking dish and drizzle with the melted butter. Bake in a
preheated 350F (180C) oven until golden, about 45 minutes. Serve warm
or at room temperature. Serves 4 to 6.
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