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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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