Recipe: Crispy Fried Noodle Cake

Crispy Fried Noodle Cake

2 lb dried spaghetti - (1000grams)
2 cup onions diced - (500ml)
1/3 cup unsalted butter - (75ml)
6 larges eggs
2 cup heavy cream - (500ml)
1 lb grated mozzarella - (500grams)
1/2 lb diced smoked ham - (250grams)
2 cup flat leafed finely chopped parsley - (500ml)
1 tbsp salt - (15ml)
1 tbsp pepper - (15ml)
1/2 cup olive oil - (125ml)
1 1/2 tsp minced garlic - (7.5ml)
1/2 tsp balsamic vinegar - (2.5ml)
4 large tomatoes - peeled and chopped coarsely
1 cup clarified butter - (250ml)

Preheat oven to 350 F (180 C).

Start cooking the pasta by inserting it in a large pot of boiling and salted water. Over high heat stir occasionally and test single spaghetti strands to see if they are "al dente"; that is to say when there is slight resistance and firmness in strands, then drain in strainer.

Add diced onions and the teaspoon of butter in large frying pan and saute over medium until contents become golden brown.

Whisk eggs and cream in a large bowl. Introduce while stirring the mozzarella, ham, parsley, and season with salt & pepper. Amalgamate contents by tossing around the pasta and sauce thoroughly.

Grease a medium spring-form along the interior with room temperature butter. Pour the pasta mixture into the spring-form, which will then be set on a baking dish.

Subsequently, position the baking dish in the middle of the oven, for approximately 1 hour and 15minutes time or until the center of the top layer becomes firm when touched.

Leave baking dish with pasta noodles to cool in oven for 30 minutes, and then transfer to refrigerator to chill at least 3 and up to 24 hours.

Afterwards, pass a sharp knife around the pan in order to cleanly separate pasta cake from sides of the pan. Transfer on to a working surface and cut in 12 wedges.

Place 4 wedges in a hot skillet with 4 tablespoons of clarified butter. Saute over medium to high heat, coating the wedges by rotating in melted butter. Continue until wedges are crisp and golden. Repeat technique with the remaining 8 wedges, cooking four per batch.

For the sauce prepare 1/2 cup of olive oil at medium to high heat, in a small skillet. Allow oil to get very hot but not start to smoke. Introduce 1 1/2 teaspoon of chopped garlic and saute slightly. Then pour in balsamic vinegar, diced tomatoes, and season with salt & pepper.

Stir occasionally and when mixture starts to boil let cook for 2 minutes, then strain through a fine sieve, positioned over a bowl to catch liquids. Combine the liquid and half the tomatoes in a separate bowl. Spoon the sauce from the latter bowl onto a serving plate and top with a pasta cake. Garnish with some parsley.