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Saffron Noodle Cake With Chatchouka

Saffron Noodle Cake With Chatchouka recipe image
This unique dish transforms simple cooked pasta into a crispy, golden cake infused with the earthy aroma of saffron. The noodle cake acts as a perfect vehicle for the rich, spiced flavors of Chakchouka, a traditional Tunisian stew of eggs, tomatoes, and peppers. While the title suggests an Italian dessert, this is actually a hearty savory main course or substantial brunch item. The combination of the crisp pasta exterior and the soft, spicy stew creates a delightful contrast in textures. It is an impressive yet straightforward meal that bridges Mediterranean and North African culinary traditions, perfect for a weekend breakfast or a light dinner.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 328.3
Dietary: Vegan
Description
This unique dish transforms simple cooked pasta into a crispy, golden cake infused with the earthy aroma of saffron. The noodle cake acts as a perfect vehicle for the rich, spiced flavors of Chakchouka, a traditional Tunisian stew of eggs, tomatoes, and peppers. While the title suggests an Italian dessert, this is actually a hearty savory main course or substantial brunch item. The combination of the crisp pasta exterior and the soft, spicy stew creates a delightful contrast in textures.
Ingredients
  • 2 tablespoon Olive oil
  • 2 pinch Saffron threads
  • 8 ounce Linguine or spaghettini
  • 2 large Eggs
  • 1/2 cup Grated Parmesan or Asiago Cheese
  • 1/2 cup Finely chopped parsley
  • 1/4 cup Finely chopped basil or Marjoram
  • 2 tablespoon Butter or olive oil
  • 3 ounces Sliced fresh Mozzarella or soft cheese (such as feta)
  • 1 batch Chakchouka (see notes for recipe)
  • to taste Salt and pepper
Directions
  1. 1
    Cook the linguine or spaghettini in salted boiling water until al dente. Drain, rinse briefly in cold water to stop cooking, and shake dry thoroughly.
  2. 2
    In a large bowl, warm 2 tablespoons of olive oil slightly and add the saffron threads. Let the saffron steep in the warm oil for 15 minutes to release its color and flavor.
  3. 3
    Add the drained pasta to the saffron oil. Beat the eggs in a separate small bowl, then add them to the pasta along with the grated cheese, parsley, and basil (or marjoram).
  4. 4
    Mix everything well until the pasta is evenly coated. Season generously with salt and plenty of freshly ground black pepper.
  5. 5
    Heat half of the butter (or olive oil) in an 8 or 10-inch nonstick skillet over medium heat.
  6. 6
    Add half of the pasta mixture to the skillet. Press it down firmly and evenly with a spatula or your hands to form a compact layer.
  7. 7
    Arrange the sliced mozzarella (or feta) evenly over the top of the pasta layer.
  8. 8
    Add the remaining pasta mixture on top of the cheese. Press down gently to compact the cake again.
  9. 9
    Cook for about 5 minutes, or until the bottom is golden brown and crisp.
  10. 10
    Place a large plate over the skillet. Carefully invert the skillet onto the plate to release the first half of the cake.
  11. 11
    Add the remaining butter or oil to the skillet. Slide the cooked cake back into the skillet, uncooked side down.
  12. 12
    Cook for another 4-5 minutes until the second side is crisp and golden brown.
  13. 13
    Remove from heat. Let it rest for a minute, then cut into wedges. Serve warm alongside the prepared Chakchouka.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 328.3kcal
% Daily Value *
Total Fat 9.7g15%
Saturated Fat 1.5g8%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 50.0g17%
Dietary Fiber 3.6g15%
Sugars 1.0g
Protein 10.0g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

About Chakchouka: Chakchouka is a North African stew made with tomatoes, peppers, onions, garlic, and spices like cumin, paprika, and harissa, with eggs poached in the sauce. It serves as a flavorful accompaniment to the rich noodle cake. If you don't have a recipe, simply sauté chopped onions, peppers, and garlic, add diced tomatoes and spices, simmer until thickened, then stir in beaten eggs until just set.

Pasta Preparation: It is crucial to rinse the cooked pasta in cold water and shake it dry. Excess moisture will prevent the cake from getting crispy and may cause it to fall apart during flipping.

Flipping the Cake: If the cake seems fragile, you can cook it for an extra minute to ensure a strong crust forms before attempting the flip. Using a nonstick skillet is highly recommended for success.

Cheese Variations: While mozzarella provides a nice melt, feta or halloumi can add a saltier, firmer texture that pairs well with the spiced Chakchouka. For a vegan version, omit the eggs and cheese, or use plant-based alternatives.

Keywords: saffron, pasta, cake, chakchouka, shakshuka, savory, frittata, linguine, spaghettini, eggs, tomatoes, peppers, brunch, dinner, vegetarian, crispy, mediterranean, tunisian, olive oil, herbs
Read it online: https://www.chefs-mate.com/recipe/saffron-noodle-cake-with-chatchouka/