300g Pambac Cornetti Rigate, 200g fresh cottage cheese, 80g raisins, 1 pinch aniseed powder, 2 tbsp honey, 1 tsp ground cinnamon, 2 tbsp butter, 250ml liquid cream, ⅓ tsp rum essence, 1 vanilla pod, salt, 1 egg, redcurrants for garnish.
300g Pambac Cornetti Rigate, 200g fresh cottage cheese, 80g raisins, 1 pinch aniseed powder, 2 tbsp honey, 1 tsp ground cinnamon, 2 tbsp butter, 250ml liquid cream, ⅓ tsp rum essence, 1 vanilla pod, salt, 1 egg, redcurrants for garnish.
Preheat the oven to 180°C. Cook the pasta in salted water according to the packet instructions until almost done. Drain the pasta and place in a buttered baking dish. In a bowl, mix the cottage cheese with the raisins, honey, aniseed and cinnamon. Add the rum essence, seeds from the vanilla pod and egg, and mix well. Pour the cottage cheese and raisin mixture over the pasta in the baking dish. Spread the mixture over the pasta. In a separate bowl, mix the cream with a little salt and pour it evenly over the pasta. Sprinkle the butter pieces on top and bake in the oven for about 20-25 minutes, or until a golden brown crust forms on the surface. When done, remove the dish from the oven and let it rest for a few minutes before serving. Garnish with redcurrants, if desired. Enjoy!