I love this main dish, and almost everything else I’ve tried from Deborah Madison’s Vegetarian Cooking for Everyone. You can leave out the cheese if you’d like, or use a different cheese such as Fontina.
Saffron Noodle Cake with Cheese Center – from Deborah Madison’s Vegetarian Cooking for Everyone
- 2 TBS olive oil
- 2 pinches saffron threads
- 8 oz. whole grain linguine or spaghetti
- 2 eggs, lightly beaten
- 1/2 cup grated Parmigiano-Reggiano
- 1 bunch scallions, white and an inch of green, chopped
- 1/2 cup chopped parsley
- 1/2 cup chopped basil
- salt and freshly ground black pepper
- 2 TBS unsalted butter or olive oil
- 8 oz. fresh mozzarella, sliced
In a small microwave-safe bowl, combine the olive oil and saffron and heat on high for 30 seconds; set aside.
Cook the pasta in boiling salted water until al dente; drain, rinse in cold water and shake excess water off.
In a large bowl combine pasta, saffron oil, eggs, Parmigiano, scallions, parsley and basil, salt and pepper to taste…tossing everything with your hands is the easiest way.
Heat a 10-inch skillet over medium heat and melt 1 TBS of the butter, swirling it around the sides of the pan.
Pour half of the pasta mixture in the pan, flatten it out, then layer the cheese evenly
and pour the remaining pasta on top. Smooth out the top. Cook for about 5 minutes.
Use a spatula to loosen the edge around the rim of the pan, then place a plate on top of the pan and carefully flip the pan and plate over so the noodle cake comes out.
Melt the remaining 1 TBS butter, swirl again, then slide the cake back into the pan to cook for another 5 minutes.
Slice and serve with the Mustard-Glazed Carrots and don’t forget to steam the broccoli!