This sounds weird – pasta for a pudding – but it works really well. Maybe it’s the Italian equivalent of chocolate bread and butter pudding
INGREDIENTS
- 1 tablespoon butter
- 5 ounces ricotta
- 3 large eggs, beaten
- 1 ½ cups sugar
- 2 ⅓ cups heavy cream
- 2 ⅓ cups whole milk
- 2 ounces bittersweet chocolate, cut into pieces
- 1 tablespoon plus 1 teaspoon cocoa powder
- ½ cup crème de cacao liqueur
- 2 teaspoons vanilla extract
- ⅛ teaspoon cinnamon
- 1 ½ pounds fresh chocolate fettuccine (see below)
- ⅔ cup shortbread or cinnamon cookie crumbs (optional)
Chocolate fettuccine
INGREDIENTS
- 4 egg
- 4tbsp cocoa
- Strong plain flour to make upto 400g with the cocoa
- Pinch of salt
Mix the flour and cocoa well and heap into the middle of the table. Make a well and add the eggs one by one. Think about breaking it into two piles, to keep it manageable.
Stir in the surrounding flour and bring it together an elastic dough. Don’t worry too much about bringing in all of the flour.
Work the dough until it’s smooth and elastic, then rest for 20 minutes.
Kneed the dough then run through a pasta machine or start to roll very very thin.
Cut into fettuccine strips.
PREPARATION
- Preheat the oven to 350 degrees. Butter a 13-by-9-by-2 1/2 -inch baking pan. In a large bowl, whisk together the ricotta, eggs, sugar, cream, milk, chocolate, cocoa powder, crème de cacao, vanilla and cinnamon until combined.
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, 2 to 3 minutes. Drain well and toss to combine with the mixture in the bowl. Pour into the greased baking pan. Top with cookie crumbs, if desired. Bake for 60 to 75 minutes, or until a knife inserted in the center of the pudding comes out clean. Cut into squares and serve warm.