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Рецепт Crispy Fried Noodle Cake
by Global Cookbook

Crispy Fried Noodle Cake
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Ингредиенты

  • 2 lb dry spaghetti - (1000grams)
  • 2 c. onions diced - (500ml)
  • 1/3 c. unsalted butter - (75ml)
  • 6 x larges Large eggs
  • 2 c. heavy cream - (500ml)
  • 1 lb grated mozzarella - (500grams)
  • 1/2 lb diced smoked ham - (250grams)
  • 2 c. flat leafed finely minced parsley - (500ml)
  • 1 Tbsp. salt - (15ml)
  • 1 Tbsp. pepper - (15ml)
  • 1/2 c. extra virgin olive oil - (125ml)
  • 1 1/2 tsp chopped garlic - (7.5ml)
  • 1/2 tsp balsamic vinegar - (2.5ml)
  • 4 x large tomatoes - peeled and minced coarsely
  • 1 c. clarified butter - (250ml)

Инструкции

  1. Preheat oven to 350 F - (180 C)
  2. Start cooking the pasta by inserting it in a large pot of boiling and salted water. Over high heat stir occasionally and test single spaghetti strands to see if they are "al dente"; which is to say when there is slight resistance and firmness in strands, then drain in strainer.
  3. Add in diced onions and the tsp. of butter in large frying pan and saute/fry over medium till contents become golden.
  4. Whisk Large eggs and cream in a large bowl. Introduce while stirring the mozzarella, ham, parsley, and season with salt & pepper. Amalgamate contents by tossing around the pasta and sauce thoroughly.
  5. Grease a medium spring-form along the interior with room temperature butter. Pour the pasta mix into the spring-form, that will then be set on a baking dish. Subsequently, position the baking dish in the middle of the oven, for approximately 1 hour and 15minutes time or possibly till the center of the top layer becomes hard when touched.
  6. Leave baking dish with pasta noodles to cold in oven for 30 min, and then transfer to refrigerator to refrigerateat least 3 and up to 24 hrs.
  7. Afterwards, pass a sharp knife around the pan in order to cleanly separate pasta cake from sides of the pan. Transfer on to a working surface and cut in 12 wedges. Place 4 wedges in a warm skillet with 4 Tbsp. of clarified butter. Saute/fry over medium to high heat, coating the wedges by rotating in melted butter. Continue till wedges are crisp and golden brown. Repeat technique with the remaining 8 wedges, cooking four per batch.
  8. For the sauce prepare 1/2 c. of extra virgin olive oil at medium to high heat, in a small skillet. Allow oil to get very warm but not start to smoke. Introduce 11/2 tsp. of minced garlic and saute/fry slightly. Then pour in balsamic vinegar, diced tomatoes, and season with salt & pepper.
  9. Stir occasionally and when mix starts to boil let cook for 2 min, then strain through a fine sieve, positioned over a bowl to catch liquids. Combine the liquid and half the tomatoes in a separate bowl. Spoon the sauce from the latter bowl onto a serving plate and top with a pasta cake. Garnish with some parsley.
  10. Serve and Enjoy!