Ingredients
200g/7oz dried linguine
25g/1oz butter
10 eggs, lightly beaten
200g/7oz vanilla sugar
seeds from a vanilla pod, crushed
1 tsp Strega liqueur
100g/4oz cedro, or candied lemon peel, chopped
1 tsp ground cinnamon
100g/4oz glace cherries, halved
100g/4oz bitter, dark chocolate, broken into small cubes
Method
1. Preheat the oven to 150C/300F/Gas2.
2. Cook the pasta for 8 minutes or until slightly softer than al dente. Drain and allow to cool.
3. Beat together the butter, eggs, vanilla sugar, vanilla seeds and the Strega liqueur. Stir the cedro or candied lemon peel, cinnamon, cherries and the chocolate into the egg mixture. Add the pasta and mix well.
4. Pour the mixture into a well greased, large baking dish or flan tin. Bake for 30 minutes.
