Romanian cheese pasta pudding

Name: Romanian cheese pasta pudding
Ingredients: 400 g spiral pasta; 2000 ml water; 1 tablespoon salt; 4 eggs; 200 g sugar; 70 ml oil; 1 teaspoon rum essence; 1 teaspoon vanilla essence; zest of 1 lemon; 1 kg unsalted telemea

Pasta/Pizza - Romanian cheese pasta pudding by Rodica N. - Recipia

Romanian cheese pasta pudding brings together al dente spiral pasta, unsalted telemea and eggs in a sweet mixture that browns in the oven. The sugar and flavorings give it a dessert-like feel, while the middle stays soft, with pieces of cheese among the spirals. I prefer the telemea in small pieces, not mashed into a paste. Preparation: 20 minutes. Cooking: 59-69 minutes. Total time: 79-89 minutes. Serves: 8. Approximately 700 kcal and 32 g protein per serving.

Ingredients

400 g spiral pasta
2000 ml water
1 tablespoon salt
4 eggs
200 g sugar
70 ml oil
1 teaspoon rum essence
1 teaspoon vanilla essence
zest of 1 lemon
1 kg unsalted telemea

Preparation

1. Bring 2000 ml of water to a boil with 1 tablespoon of salt. Add the pasta and cook for 9 minutes, until al dente; drain well. 2. Heat the oven to 180°C. Beat the eggs with the sugar, then mix in the oil, rum essence, vanilla essence and lemon zest. 3. Crumble the telemea by hand and stir it into the egg mixture. 4. Add the drained pasta to the bowl with the cheese and eggs and mix. Pour everything into an ovenproof dish and bake for 50-60 minutes, until set and lightly browned on top. 5. Serve the pudding warm or cold.

Notes

Unsalted telemea keeps the flavor in the sweet-and-salty range; if it is wet, leave it to drain before crumbling so it does not release liquid into the dish. For a gluten-free version, replace the pasta with 400 g of gluten-free pasta and follow the cooking time on the package, since it varies from one type to another. In its usual form, the dish contains gluten, dairy and eggs. If the cheese tastes salty, do not add salt to the egg mixture; the salt in the pasta water is enough. I put it cold on a plate with a little jam, while warm you can serve it with a chocolate topping. It keeps covered in the refrigerator for up to 3 days.