This is an old Roman Jewish recipe: Giuliana Ascoli Vitali Norsa warns that those with weak livers had best avoid it, and indeed the ingredients would cause a dietician to raise an eyebrow. She suggests it be served for Purim; if you are hale, and don't care what the dietician says, you'll need:
Prep Time: 40 minutes
Cook Time: 40 minutes
Ingredients:
- 2 eggs
- Sufficient flour (about 2 cups)
- Rendered suet or goose fat
- Powdered cinnamon
Preparation:
Combine the flour and eggs to make pasta (see instructions if need be), and roll out the sheet as if you were making tagliatelle, but cut squares about an inch (2.5 cm) across instead.Cook them in broth; as they are done remove them with a strainer, and layer them in an ovenproof dish, seasoning them with rendered beef or goose fat and an abundance of powdered cinnamon. Don't stint on the fat or the squares will stick to each other, and when you have finished layering and sprinkling, put the dish in a preheated 400 F (200 C) oven until the top is nicely browned.
