Saffron Noodle Cake With Chatchouka
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Saffron Noodle Cake With Chatchouka
  Saffron    Noodles    Cakes  
Last updated 6/12/2012 1:21:06 AM. Recipe ID 53136. Report a problem with this recipe.
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      Title: Saffron noodle cake with chatchouka
 Categories: New import
      Yield: 4 Servings
      2 tb Olive oil
      2 pn Saffron threads
      8 oz Linguine or spaghettini,
           Cooked, drained, rinsed in
           Cold water and shaken dry
      2    Eggs, beaten
    1/2 c  Grated Parmesan or Asiago
    1/2 c  Finely chopped parsley
    1/4 c  Finely chopped basil or
           Salt and pepper
      2 tb Butter or olive oil (or a
           Mixture, divided use)
      2    To 3 ounces sliced fresh
           Mozzarella or other
           Soft cheese, such as fete
           Chalchouka (recipe follows)
  Warm the olive oil in large bowl, add the saffron. Set aside to steep
  for 15 minutes. Add the pasta, eggs, cheese and herbs and mix well.
  Season with salt and plenty of pepper. Heat half the butter or butter
  olive oil mixture in an 8 or 10-inch nonstick skillet. Add half the
  pasta, patting it down and evening it out with your hands. Lay the
  cheese slices on top. Add remaining pasta, also patting down. Cook
  over medium heat until golden on the bottom, about 5 minutes. Place a
  plate over the skillet and turn upside down to remove the pasta. Add
  remaining butter to skillet, slide the cake back in and cook until
  the second side is crisp and golden. Cut in wedges and serve with
  Chakchouka. Makes 4 servings.
  CHAKCHOUKA: Heat 1/4 cup olive oil in a skillet over medium heat. Add
  2 to 3 yellow onions, diced, and saute until softened. Add 2 pounds
  of coarsely chopped, seeded tomatoes, 4 coarsely chopped colored bell
  peppers, 2 tsps harissa (available at Middle Eastern stores and Whole
  Foods), 1 slicered garlic clove, 2 teaspoons paprika, and 1/2
  teaspoon salt; cook for several minutes, then add 1/2 cup water or
  tomato juice. continue cooking. stirring occastionally, until it
  thickens, and the peppers are tender, about 25 minutes. Add 1
  tablespoon chopped fresh basil.
  Serving: Calories 579 Fat 39g  Cholesterol 147 mg Sodium 915 mg
  Percent calories from fat 60%
  Dallas Morning News 9/25/96 Typos by Bobbie Beers

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Recipe ID 53136 (Apr 03, 2005)

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