INGREDIENTS:
Noodles
- 3 eggs,
- 2 tsp cornstarch
- 4 tsp milk
- 2 tsp oil
- 2 shallots, finely chopped
- 3oz (90gr) bacon, finely chopped
- 2 tsp olive oil
- 1 cup (8oz, 240ml) tomato sauce
- 1 tbs tomato paste
- 2 tbs white balsamic vinegar
- 1/2 tsp oregano
- 1/2 tsp basil
- freshly shaved Parmesan
INSTRUCTIONS:
Sauce:
- Heat olive oil in a small skillet. Add shallot,bacon and sauté until bacon is crisp.
- Add tomato sauce, tomato paste, vinegar and herbs, heat to simmering
- Keep warm until needed.
- Noodles:
- Put eggs in medium bowl and whisk well.
- Add cornstarch, a little at a time, sprinkling it across the eggs, and whisking well after each addition. 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 1/4″ strips.
- Divide strips in half and place on two plates. Spoon sauce over and garnish with shaved Parmesan.
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