Macaroni with walnuts

Name: Macaroni with walnuts
Ingredients: 2000 ml water; 1 teaspoon salt; 1/8 teaspoon ground cinnamon; 200 g macaroni; 1000 ml cold water for rinsing; 1 tablespoon oil; 100 g ground walnuts; 50 g sugar; 1 sachet vanilla sugar (8 g); 1 teaspoon rum essence

Season - Macaroni with walnuts by Olivia J. - Recipia

Macaroni with walnuts is cooked in water with cinnamon, then tossed in a pan with walnuts and sugar. I leave the ground walnuts a little coarse, so you can feel them among the soft pasta. Prep: 5 minutes. Cook: 23 minutes. Total time: 28 minutes. Serves: 4. About 440 kcal and 10 g of protein per serving.

Ingredients

2000 ml water
1 teaspoon salt
1/8 teaspoon ground cinnamon
200 g macaroni
1000 ml cold water for rinsing
1 tablespoon oil
100 g ground walnuts
50 g sugar
1 sachet vanilla sugar (8 g)
1 teaspoon rum essence

Preparation

1. Bring 2000 ml of water to a boil with 1 teaspoon of salt and 1/8 teaspoon of ground cinnamon. Let it boil for about 10 minutes. 2. Add the macaroni and cook for 10 minutes, until soft but still holding its shape. Drain and rinse with 1000 ml of cold water. 3. Heat 1 tablespoon of oil in a pan. Add the ground walnuts, sugar and vanilla sugar, and stir over the heat for 2-3 minutes. 4. Take the pan off the heat, add the rum essence and drained macaroni, then stir until evenly distributed.

Notes

Store in a sealed container in the fridge for up to 3 days; when cold, the pasta clumps together and becomes firmer. Finely ground walnuts cling to the macaroni, while walnuts chopped with a knife leave larger pieces, so choose the texture you like. If the kernels taste bitter or smell rancid, don't use them, because the flavor comes through immediately in the dessert. Thick macaroni may need a little longer than thin macaroni, so start checking it before the cooking time is up. I time the cooking just before the meal, because the pasta firms up as it cools. I keep the mixture in the pan moving gently, especially after adding the sugar, which starts to melt on the bottom. Add the rum essence after taking the pan off the heat; for an alcohol-free version, use 1 teaspoon of alcohol-free rum flavoring. I serve it in a small bowl, with black tea. For a gluten-free version, replace the macaroni with 200 g of gluten-free pasta; the dish contains nuts.