Saffron Noodle Cake With Chatchouka

On January 12, 1723, I made a solemn dedication of myself to God, and wrote it down; giving up myself, and all that I had to God; to be for the future, in no respect, my own; to act as one that had no right to be himself, in any respect. And solemnly vowed to take God for my whole portion and felicity; looking on nothing else, as any part of my happiness, nor acting as if it were; and His law for the constant rule of my obedience: engaging to fight against the world, the flesh and the devil, to the end of my life.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		New import	4	Servings

INGREDIENTS

2	T	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	T	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

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.

A Message from our Provider:

“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 346 Calories From Fat: 220 Total Fat: 24.9g Cholesterol: 144mg Sodium: 825.1mg Potassium: 266.1mg Carbohydrates: 5.1g Fiber: 1.9g Sugar: <1g Protein: 25.9g