A simple dessert type of pasta dish, usually made for children in Romania, this will strike many Romanians close to home when hearing about it, especially if they're from the Western part of the country (Ardeal). While not so popular nowadays, the recipe is indeed traditional, coming from a time when people had to make due with humbler ingredients and smaller amounts of sweet treats.
The crunchiness of the toasted breadcrumbs, coating the spaghetti evenly, and the hint of cinnamon make this a delicious treat which is fast and easy to throw together.
Recipe source: here.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Aloo Hing Ki Sath (Potatoes with asafetida) (Indian) (vegan).
Five years ago: Es Pokat (Indonesian avocado shake).
Six years ago: Milk and poppy seed muffins.
Seven years ago: Brie, potato and thyme pizza.
Eight years ago: Potato salad with pesto and mozzarella and Egg, avocado and bacon breakfast spicy bagels.
Ingredients (serves 2):
- 200 g spaghetti
- 100 g finely ground breadcrumbs
- 50 g sugar
- 2 tablespoons neutral-taste vegetable oil (I used walnut)
- 1 teaspoon ground cinnamon or to taste
Boil the pasta according to package instructions. While the pasta boils, heat the oil in a deep pan and add the breadcrumbs, sugar and cinnamon to it. Stir and fry, scraping the bottom often, until all the breadcrumbs are toasted and golden.
When the pasta is done, drain it well and add it to the pan. Mix and toss until all the spaghetti is evenly coated in sweet breadcrumbs. It's done, dig in! :)
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