300 g. fresh spaghetti or 225 g. dried spaghetti
2 tbsp. butter
3 tbsp. sugar
1/3 cup mixed candied pee
1/3 cup raisins
1/4 cup almonds
1/4 cup chopped dried figs or dates
3 tbs. glazed cherries, chopped
3 tbsp. all-purpose flour
1/2 tsp. cinnamon
2 eggs, beaten
Procedure:
1. Cook pasta in boiling salted water until al dente. Drain, rinse under cold water and
drain again. Transfer to a bowl.
2. Preheat oven to 350 degrees Fahrenheit (180C).
3. Melt butter in a small saucepan. Add sugar and heat, stirring, until sugar dissolves.]
Leave to cool.
4. In a large bowl, combine peel, raisings, almonds, figs, glace, cherries, flour, and
cinnamon. Mix well, then stir in pasta and add butter-sugar mixture and eggs.
Toss to coat.
5. Transfer mixture to a greased 8-inch(20cm) pie plate and level it out. Bake until
set and golden on top, about 35 minutes. If the top browns too much, cover loosely
with foil. When done, remove from oven and let stand for 20 minues before turning
out of pie plate.
