Venezuelan Noodle Tortilla Recipe |
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In this Venezuelan version of the Spanish omelette eggs, noodles and cheese are combined and when set it is put under the grill to give crisp, brown finish. Juicy and piquant caponata makes a splendid accompaniment.
Lunch or Supper:- Serves 4
Overall Timing:- 45 minutes
Equipment:- Saucepan, bowl (8 inch), frying pan
Freezing :- Not recommended
Ingredients:- 12 oz. noodles 12 oz. salt 3 oz. butter 4 oz. Ricotta 3 eggs ¼ teaspoon ground allspice 2 tablespoons chopped parsley
Method:- 1. Cook the noodles in a saucepan of boiling salted water for about 5 minutes till al dente. Drain thoroughly and put into a warm bowl.
2. Stir in 2 oz. of the butter and the sieved Ricotta. Lightly beat the eggs and stir into the noodles with salt, allspice and chopped parsley.
3. Preheat the grill. Melt the remaining butter in a frying pan. Add the mixture and smooth the top. Cook over a moderate heat for 5 minutes till lightly set. Put the pan under the grill to brown the top.
4. Turn tortilla on to a warmed serving plate and serve immediately with caponata, a Sicilian ratatouille.
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