Crispy Noodle Cake Recipe 
Italian Recipes from Razzle Dazzle Recipes


Crispy Noodle Cake

For the noodle cake:
2 pounds dried spaghetti
2 cups chopped onions
1/2 stick (1/4 cup) unsalted butter
6 large eggs
2 cups heavy cream
1/2 pound provolone, grated
1/2 pound whole-milk mozzarella, grated
1/2 pound smoked ham, diced
2 cups freshly chopped parsley leaves (preferably flat-leaf)
1 Tablespoon salt
1 Tablespoon pepper

For the sauce:
1/2 cup olive oil
1/2 teaspoon minced garlic
4 large tomatoes, peeled and chopped coarse

3/4 cup clarified butter

Make the noodle cake: Preheat the oven to 350*F. In a large kettle of boiling salted water cook the spaghetti until it is al dente and drain it well. In a heavy skillet saute the onion in the butter over moderately high heat, stirring, until it is golden. In a large bowl whisk together the eggs and the cream, add the provolone, the mozzarella, the ham, the parsley, the salt, the pepper, the sauteed onion, and the spaghetti, and toss the mixture until it is combined well. Transfer the mixture to a well-greased 9-inch springform pan, put the pan on a baking sheet, and bake the noodle cake in the middle of the oven for 1 hour and 15 minutes, or until the top is just firm to the touch at the center. Let the cake cool in the pan on a rack for 30 minutes and chill it for at least 3 hours or overnight.

Make the sauce: In a skillet heat the oil over moderately high heat until it is hot but not smoking and add the garlic, the tomatoes, and salt and pepper to taste. Bring the mixture to a boil, stirring, and boil it, stirring, for 2 minutes. Strain the mixture through a fine sieve set over a bowl, transfer the tomatoes in the sieve and half the strained liquid, discarding the remaining liquid, to the skillet, cleaned, and keep the sauce warm, covered. Run a sharp knife around the side of the noodle cake, remove the side of the pan, and run the knife along the bottom of the cake. Cut the cake into 12 wedges. In a skillet heat 4 tablespoons of the clarified butter over moderately high heat and in it saute 4 wedges of the cake, turning them, until they are golden brown and crisp. Cook the remaining 8 wedges in 2 batches in the remaining 8 tablespoons clarified butter in the same manner. Serve the noodle cake with the sauce.

Serves 12

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