I brought 3 cookbooks with me to Belgium. The first, Deborah Madison's Vegetarian Cooking for Everyone, next a binder full of my favorites, and last The Belgian Cookbook edited by Mrs. Brian Luck (thank you Secret Santa!). Slowly, the kitchen is getting set up. We have one pot, a cutting board, a big chef's knife and a smaller pairing knife, some flatware that has made its way into our place, and plates. We ate out a lot at first, which is a wonderful way to try the new places, but I missed cooking. My suitcases came here with 4 gallon-size ziplock bags of spices and herbs. It made for some good smelling clothes!
I was surprised at how simple, yet marvelous, this recipe is. I wanted to share. It comes straightout of Madison's cookbook (but you should buy it or check it out from the library).
2 T olive oil
2 pinches saffron threads
8 oz spaghetti or linguine
salt and pepper
2 eggs, beaten
1/2 cup parmesan, shredded
1 bunch green onions (about 4 medium sized ones with an 1" of the greens)
1/2 cup parsley, chopped
1/3 cup basil, chopped
2 T butter
- Heat up the olive oil in a pan. Pour it out into a stainless steel measuring cup or teacup. Add the saffron threads and allow it to infuse.
- Cook the pasta according to package directions, and drain noodles and set aside. You should rinse the pasta with cold water so it won't be a huge sticky lump.
- Combine the eggs through basil, the infused saffron olive oil, and the spaghetti in a medium mixing bowl. Season with salt and pepper to taste. Meanwhile heat up half the butter in an 8" or 10" skillet over medium heat (I made this in a 6" saucepan), once hot, add in the noodle mixture and pat down until flat. Cook for 8-10 minutes over medium heat.
- Once golden on one side, slide the noodle cake onto a plate or cutting board, add in the remaining butter to the skillet, and slide the uncooked side of the noodle cake onto the skillet. Cook for 8-10 minutes over medium heat. Once done, slide onto a serving platter and cut into wedges. You can serve with some salad or cooked green veggies.