VCE--Saffron Noodle Cake

[Guest guest]

* Exported from MasterCook *

 

Saffron Noodle Cake

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : VCE -- Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

2 pinches saffron threads

8 ounces saffron pasta (linguine or spaghettini)

salt and freshly milled pepper

2 eggs -- beaten

1/2 cup freshly grated Parmesan or Asiago

1 bunch scallions -- including an inch of the greens, finely

sliced

1/2 cup finely chopped parsley

1/3 cup chopped basil or marjoram

2 tablespoons butter, olive oil, or mixture of butter

and oil

 

Warm the oil in a small metal measuring cup, add the saffron, and set aside.

Cook the pasta in plenty of boiling salted water until al dente, then drain.

Rinse under cold water and shake dry. Combine it with the saffron oil, eggs,

cheese, scallions, and herbs and mix well -- your hands will be the best tool.

Season with salt and plenty of pepper.

 

Heat half the butter in an 8 or 10-inch nonstick skillet. Add the pasta, pat it

down, and even the edges. Cook over medium heat until golden on the bottom,

about 5 minutes. Turn the cake out onto a plate, add the remaining butter to

the pan, slide the cake back in, and cook until the second side is crisp and

golden. Cut into wedges and serve.

 

VARIATIONS:

 

Saffron Noodle Cake with Cheese Center: Add just half the noodles to the

skillet, then cover with a layer of fresh mozzarella, provolone, or Fontina,

leaving a 1/2-inch margin around the edge. Cover with the rest of the noodles

and finish cooking. When you slice the cake, there will be a thin, succulent

layer of cheese in the center.

 

Saffron Noodle Cake with Pepper Filling: Spread 2 cups Peperonata (page 404)

over the bottom layer of noodles, then cover with the remainder.

 

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 413 Calories; 20g Fat (43.1% calories

from fat); 15g Protein; 44g Carbohydrate; 2g Dietary Fiber; 101mg Cholesterol;

223mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 3 Fat.

 

Serving Ideas : Accompany with the Cherry Tomato and Olive Relish and crumbled

goat cheese; Garlic Mayonnaise and roasted peppers; or serve with garlickly

braised greens and any spring or summer vegetable ragout.

 

NOTES : This enormously versatile and attractive dish goes well with spring and

summer vegetables. The eggs bind the cake and give it more substance, but

vegans can omit them. You can make saffron pasta or buy dried saffron linguine.

If you use the latter, omit the saffron from the recipe.

Nutr. Assoc. : 0 0 4363 4826 0 1034 0 3394 3332 986