A very good recipe from ” MEzcla ” by Ixta Belfrage.
Ingredients
- 6 large eggs
- 2 tablespoons milk or water
- 1 tbsp olive oil plus more for frying
- 1/4 teaspoon Fine salt
- For charred red pepper sauce:
- 3 red romano or red bell peppers
- 1 small clove of garlic finely grated/crushed
- 1/2 cup double cream plus 1 tablespoon
- 2 tablespoons olive oil plus more for serving
- 1 lemon 1 1/2 teaspoons finely grated zest and 1/4 tbsps juice
- 50 g finely grated parmesan plus more for serving
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon tomato paste or red pepper paste if you can find it
- 1/3 teaspoon Fine salt
- About 50 twists freshly ground black pepper
- 2 tablespoons olive oil plus more for serving
- 1 teaspoon lemon: 1/2 teaspoons finely grated zest and 1/4juice
- 1/2 cup plus 1 tablespoon finely grated Parmesan plus more for serving
- 1/4 teaspoon finely grated nutmeg
- 1 teaspoon tomato paste or red pepper paste if you can find it
- 1/3 teaspoon Fine salt
- about 50 twists of freshly ground black pepper
Servings:
Instructions
- Preheat oven to the highest grill setting. Arrange peppers on a rack set over a baking sheet
- .Grill on the top rack of the oven until soft and blackened in patches, 7 to 8 minutes, then turn the peppers and broil for another 4 to 8 minutes, or until that side is soft and blackened in patches, too. Keep an eye on them — they may be ready sooner if your grill runs hot. Set aside and let cool.
- Put all the ingredients for the noodles into a medium bowl and whisk until fully combined. Pour into a spouted measuring cup.Heat a large 12-inch nonstick frying pan (see note) over medium-high heat. Once hot, grease the pan with 1 teaspoon of oil and turn the heat down to medium-low.
- Pour a quarter (or less, if your pan is small) of the egg mixture into the pan and immediately swirl the pan so the egg covers the surface evenly — it should be about as thin as a crepe. cook for about 1 minute 15 seconds, or until the top of the omelet is no longer wet or sticky.
- Remove the pan from the heat and use a spatula to help you roll up the omelet, then slide the roll onto a cutting board. Continue in the same way with the remaining mixture, until you have four long rolls.
- Remove the stems and seeds from the peppers, then transfer the peppers (including the skin and any liquid) to a blender. Add all the remaining sauce ingredients and blitz until smooth.
- Line up the omelet rolls. With a sharp knife, slice them crosswise at 3/4-inch intervals. Use your hands to carefully separate and unravel the noodles.
- Return the frying pan to medium heat with the sauce. Warm for 1 to 2 minutes, then remove from the heat and add the noodles. Carefully toss so the noodles are coated in sauce, being careful no
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