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Name: Saffron Noodle Cake with Chatchouka
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 Eggs beaten; Cheese; 2 pn Saffron threads; 1/2 c Grated Parmesan or Asiago; 1/4 c Finely chopped basil or; Marjoram; 1/2 c Finely chopped parsley; Cooked, drained, rinsed in; 2 To 3 ounces sliced fresh; Cold water and shaken dry; 2 tb Butter or olive oil (or a; Mozzarella or other; Soft cheese, such as fete; 2 tb olive oil; Salt and pepper; Mixture, divided use); Chalchouka (recipe follows); 8 oz Linguine or spaghettini,

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INGREDIENTS

2 Eggs ; beaten
Cheese
2 pn Saffron threads
1/2 c Grated Parmesan or Asiago
1/4 c Finely chopped basil or
Marjoram
1/2 c Finely chopped parsley
Cooked, drained, rinsed in
2 To 3 ounces sliced fresh
Cold water and shaken dry
2 tb Butter or olive oil (or a
Mozzarella or other
Soft cheese, such as fete
2 tb olive oil
Salt and pepper
Mixture, divided use)
Chalchouka (recipe follows)
8 oz Linguine or spaghettini,

Servings

INSTRUCTIONS

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 Posted to MM-Recipes Digest V4 #033 by BobbieB1@aol.com on Jan 31, 1997.

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Saffron Noodle Cake with Chatchouka

2 Eggs beaten
 Cheese
2 pn Saffron threads
1/2 c Grated Parmesan or Asiago
1/4 c Finely chopped basil or
 Marjoram
1/2 c Finely chopped parsley
 Cooked, drained, rinsed in
2 To 3 ounces sliced fresh
 Cold water and shaken dry
2 tb Butter or olive oil (or a
 Mozzarella or other
 Soft cheese, such as fete
2 tb olive oil
 Salt and pepper
 Mixture, divided use)
 Chalchouka (recipe follows)
8 oz Linguine or spaghettini,

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  Posted to MM-Recipes Digest V4 #033 by BobbieB1@aol.com on Jan 31, 1997.

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Nutrition

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Serving Size: 1 Serving (191g)
Recipe Makes: 4 Servings

Calories: 197
Calories from Fat: 128 (65%)

Amt Per Serving		% DV

	Total Fat 14.2g	19 %
	Saturated Fat 4.1g	21 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 1.9g
Cholesterol 528.8mg		163 %
Sodium 218.1mg		8 %
Potassium 209.8mg		6 %
Total Carbohydrate 1.5g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 1.2g
Protein 16g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 197

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