Mon mari loves sage.
I may have mentioned that in the past….
In recent weeks we’ve had Fried Gnocchi with Sage and Pecorino and Pasta with Sage and Parmesan. (The pasta recipe also has a story about the tavern I used to buy popsicles at when I was 5…. small town life and all that.)
Those were both side dishes.
I decided to do one more as a first course but I wanted it to be lighter.
The answer? Fake egg noodles.
Well…. the eggs are real but they’re not really noodles.
But they look and act like noodles.
It’s basically a very thin omelet rolled up and sliced.
I add a bit of flour for ‘body’. You could use cornstarch in place of the flour, or skip it.
You could double or triple the recipe and serve with a proper sauce for a main course if you are looking for low-carb options (other than spaghetti squash or zucchini noodles)
Egg “Noodles” with Bacon and Sage
Total time: 35 minutes
- 3 eggs,
- 2 tsp flour
- 3 tsp milk
- 2 tsp oil
- 1 medium shallot, chopped
- 2oz (60gr) bacon, chopped
- 8 – 12 sage leaves, roughly chopped
- 1 tbs olive oil
- 1oz (30gr) Parmesan or Pecorino Romano, freshly grated
- For the noodles: Put eggs in medium bowl and whisk well.
- Add flour, 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. Set aside.
- Heat remaining oil in skillet. Add shallots, bacon, sage and sauté until bacon is crisp. Set aside.
- Roll each omelet up like a cigar and slice into 1/3″ (1cm) strips.
- Divide strips in half and place in shallow bowls or plates.
- Divide sauce, add to noodles, toss lightly and serve.
Sunflower fields, which are so beautiful when they are blooming are so ugly for the weeks before the harvest.
The flower heads are full of ripening seeds – if the birds don’t eat them.
The seeds are smaller and a different shape than the salted-in-the-shell ones I used to love to munch on.
These will all be turned into cooking oil.
And that’s it for a bit. We’re off to the mountains so our dogs can visit their brother, Ghengis, and his new step-siblings: Baloo (10 months) and Mariana (3 months), two Leonberger puppies that are destined to be the parents of the next lot of dogs our friend breeds.
Oh, yes….. we’ll be spending some time with our friend, as well.
There is very limited and very expensive internet in that tiny village in the Pyrenees so I will be ‘out of area’ for about 5 days.
I believe I am looking forward to internet silence….. No Facebook, no Pinterest, no Twitter, no Trump.
On the other hand, there will be wine…. lots of wine.
And good food.