Egg "Noodles" with Tomato/Prosciutto Sauce
Total time: 35 minutes
I found the idea for this in Tuscany The Beautiful, Cookbook. I was a little skeptical about how easy they would be to handle (the first one tore - I was too quick), but they were a breeze to make, stood up to the sauce very well and were delicious! I used 4 eggs, I think 3 is better for a first course; thus the strange measurements.
Ingredients:
- Noodles
- 3 eggs, 195gr, 6.9oz
- 2 1/4 tsp flour, 6.8gr, 2.4oz
- 4 1/2 tsp milk, 22.5gr, .8oz
- 2 tsp oil, 9gr, .32oz
- Sauce
- 1/4 medium onion, about 1/4 cup, 50gr, 1.7oz
- 2 thin slices Prosciutto, (1 - 2oz, 50gr) Serrano, Bayonne, 60gr, 2.1oz
- 2 tsp olive oil, 9gr, .32oz
- 1 cup tomato sauce, 225gr, 8oz
- 1/2 tsp oregano
- 1/2 tsp basil
- Garnish, optional
- freshly shaved Parmesan
- a few olives
Instructions:
- Sauce: Finely chop the onion.
- Roughly chop the Prosciutto.
- Open tomato sauce.
- Heat olive oil in a small skillet. Add onion and ham and sauté until onion is transparent.
- Add tomato sauce and herbs, reduce heat and simmer for 15 minutes, uncovered. Stir occasionally. It should be chunky and thick.
- Noodles: Put eggs in medium bowl and whisk well.
- Add flour, a little at a time, sprinkling it across the eggs, and whisking well after each addition. (Even better, have someone else add it while you whisk constantly) Try to avoid lumps.
- Add the milk and whisk well.
- Heat the oil in a medium nonstick skillet or omelet pan, 7 - 8" (20cm) in diameter, over medium heat.
- Add 1/3rd of the egg mixture, tilting pan to cover well. Let cook, undisturbed for 1 - 2 minutes, until cooked through and top is dry. With a spatula, carefully turn and cook on the other side for 30 seconds. Remove to a plate. Do not keep warm.
- Repeat twice more.
- When eggs are done, and cooled slightly, roll each up like a cigar and slice 1/2" (1.25cm) strips. Egg Noodles!
- Divide strips in half. Place half in a bowl, spoon over 1/2 of the sauce and toss lightly. Arrange on a plate. Repeat with other half of strips.
- Garnish with shaved Parmesan and olives, if you have it, and serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
