Sun-Dried Tomato Noodle Pudding
I'm a big pasta fan & always on the lookout for new and interesting recipes. This one caught my attention. Sounds like a tomato-noodle souffle. Thinking it might be a nice accompaniment to salmon with roasted asparagus.
SUN-DRIED TOMATO NOODLE PUDDING
8 servings
1 cup Sun-dried tomatoes
2 cups Whipping cream
2 cups Milk
4 oz Egg noodles
2 tablespoons Olive oil, any kind
8 Eggs
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
½ lb Grated Cheddar cheese
½ lb Mozzarella cheese
If the dried tomatoes are packed in oil, drain them and pat them dry on paper towels. If dried tomatoes are not packed in oil, combine them with 1 cup of cream and let stand to soften for 30 minutes. Drain tomatoes, saving cream for later. Roughly chop dried tomatoes and place in a medium mixing bowl.
Meanwhile, bring a pot of water to a boil on the stove over high heat, add the egg noodles and cook 4 minutes, keeping them al dente. Drain, place in mixing bowl with tomatoes and toss with 1 tablespoon olive oil.
Grease an 8-by-10-inch baking dish with remaining olive oil. Preheat oven to 325F. In another bowl, combine eggs, reserved cream and remaining 1 cup milk, salt and pepper and beat well. Add the Cheddar and mozzarella cheeses to the noodles and mix. Add the cream mixture and pour into baking dish.
Cover baking dish with aluminum foil and place in a larger pan filled with boiling water and place in oven until the pudding is set, about 35 minutes. The pudding is done when it has puffed slightly and a knife inserted in the center comes out clean. Remove from water bath and let rest for 5 minutes before serving.
I'm a big pasta fan & always on the lookout for new and interesting recipes. This one caught my attention. Sounds like a tomato-noodle souffle. Thinking it might be a nice accompaniment to salmon with roasted asparagus.
SUN-DRIED TOMATO NOODLE PUDDING
8 servings
1 cup Sun-dried tomatoes
2 cups Whipping cream
2 cups Milk
4 oz Egg noodles
2 tablespoons Olive oil, any kind
8 Eggs
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
½ lb Grated Cheddar cheese
½ lb Mozzarella cheese
If the dried tomatoes are packed in oil, drain them and pat them dry on paper towels. If dried tomatoes are not packed in oil, combine them with 1 cup of cream and let stand to soften for 30 minutes. Drain tomatoes, saving cream for later. Roughly chop dried tomatoes and place in a medium mixing bowl.
Meanwhile, bring a pot of water to a boil on the stove over high heat, add the egg noodles and cook 4 minutes, keeping them al dente. Drain, place in mixing bowl with tomatoes and toss with 1 tablespoon olive oil.
Grease an 8-by-10-inch baking dish with remaining olive oil. Preheat oven to 325F. In another bowl, combine eggs, reserved cream and remaining 1 cup milk, salt and pepper and beat well. Add the Cheddar and mozzarella cheeses to the noodles and mix. Add the cream mixture and pour into baking dish.
Cover baking dish with aluminum foil and place in a larger pan filled with boiling water and place in oven until the pudding is set, about 35 minutes. The pudding is done when it has puffed slightly and a knife inserted in the center comes out clean. Remove from water bath and let rest for 5 minutes before serving.
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