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Prep time
15 minutes
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Cook time
30 minutes
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Serves
6
Author Notes
Here is a rich dairy version of my mother's noodle kugel, a sweet eggy side or main dish. I have enriched it with ricotta and cream. Orange zest and cinnamon are the traditional flavors. I always add dried apricots and raisins; dried cherries go well too. —creamtea
Ingredients
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3 ounces
dried apricots, coarsely chopped, or dried sour cherries
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1/4 cup
light or dark raisins
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8 ounces
wide egg noodles
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4
large eggs
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1/2 cup
whole-milk ricotta cheese
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2 tablespoons
heavy cream
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1/4 cup
unsalted butter, melted and cooled
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1/2 cup
granulated sugar
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1 teaspoon
ground cinnamon
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1/2 teaspoon
vanilla extract
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grated zest of one orange
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1 pinch
salt
Directions
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Pre-heat oven to 350º and butter a 9-inch square glass baking dish.
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Fill a large pot with cold water and bring to the boil.
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Place dried fruits in a small heatproof bowl and remove a ladleful or two of the boiling water to the bowl of fruits to soften.
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Back to the kettle of boiling water: salt it well and add the egg noodles. Boil per package directions or until tender (about 9-10 minutes). Drain in a colander, rinse with cold water, and set aside.
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In a large bowl, combine eggs, ricotta, cream, butter, sugar, cinnamon, vanilla and zest. Add pinch of salt. Whisk briskly to combine.
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Drain fruits and add to egg mixture. Stir noodles in, and fold to combine well. Pour mixture into pan. Cover with foil and bake 20 minutes, then uncover and bake 20-40 minutes longer (keep an eye on it) to brown the top.
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