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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
Cheese
1/2 c Finely chopped parsley
1/4 c Finely chopped basil or
Marjoram
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
Yields
4 Servings
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