INGREDIENTS

INSTRUCTIONS

One by one, break the eggs into a small bowl, then slide them into a large
mixing bowl. Add 1/2 cup cold water, the salt, and pepper. Whisk together
until evenly blended, then stir in the grated cheese and the crushed
biscuits. Brush a 10-inch nonstick skillet with a little clarified butter
and place it over medium heat. Pour 1/2 cup of the well-stirred egg mixture
into the pan and immediately swirl it to coat the base of the pan evenly.
Cook until the mixture has set, about 1 1/2 minutes. Using a long, wide,
spatula, turn the omelet to the other side to cook for a few seconds more.
Slide the omelet out onto a plate and continue making omelets in the same
way until you have used all the mixture. You should have about 4 omelets
stacked on top of each other. Cover and keep warm. Blanch, peel, core and
seed all the tomatoes, placing all the seeds in a strainer set over a bowl.
Coarsely chop 6 of the tomatoes and set them aside. Cut the remaining 3
tomatoes in half lengthwise and puree them in a blender or a food
processor. Press the seeds in the strainer to extract as much juice as
possible. Discard the seeds and set the juice aside separately. In a large
heavy casserole that can be brought to the table, heat the olive oil over
low heat and add the onion. Cook, stirring, for about 7 minutes, or until
translucent, then stir in the garlic, paprika, cayenne pepper, bay leaf,
fennel, and salt and cook for 2 minutes more, or until the garlic releases
its aroma. Add the grated carrot and the juice from the tomato seeds,
increase the heat to medium-high and cook until all of the liquid has
evaporated, about 8 minutes. Add the chopped tomatoes and cook for 10
minutes, stirring occasionally, until the sauce is chunky and thick, then
add the pureed tomatoes and cook just until heated through. Remove from the
heat. Stack 2 of the omelets, roll them up tightly, and cut crosswise into
1/4-inch wide noodles, keeping them rolled up. Repeat with the other 2
omelets. Arrange the rolls of noodles in overlapping circles on top of the
tomato sauce and scatter the chopped basil over the top. To serve, toss the
noodles gently with the tomato sauce and transfer to individual plates.
This recipe yields 6 servings.
Comments: To clarify butter, melt 1 cup butter in a heavy saucepan over
medium heat. Simmer until the butter foams, then skim and discard the white
froth that forms at the top. Carefully pour the remaining butter through a
double thickness of damp cheesecloth, leaving the white sediment at the
bottom of the pan. This will yield 3/4 cup clarified butter.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6228 broadcast 03-20-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-20-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Tired of empty promises? God’s word never fails!”