Pasta Salvi

pasta salvi

 

 

 

Many years ago, there was a restaurant I used to go to for lunch a lot.  They had this deep fried pasta dish that I ordered often.  Well, the restaurant has been closed for quite some time but the other day, the recipe surfaced so I thought I would share it.

 

 

 

You will need:

  • 8 oz egg noodles prepared according to package directions and drained
  • 6 tbsp butter
  • 3 tbsp chopped green onions
  • 6 tbsp flour
  • 1/4 tsp salt
  • 1/2 tsp white pepper
  • 2 C milk
  • 1/2 C parmesan cheese (grated)
  • 1 egg, beaten
  • Flour for dredging
  • 2 eggs beaten with 2 tbsp water
  • fine dry breadcrumbs
  • oil for frying

 

bubbly

 

 

While preparing the noodles, melt the butter in a saucepan.  Add the onions and saute until softened.  Add the flour, salt and pepper stirring often.  Cook until everything is well mixed.  Slowly stir in the milk.  Continue to cook over medium heat,  stirring until the mixture is thick and bubbling.

 

 

 

 

IMG_2465

 

 

 

Add the parmesan cheese to the mixture until melted.  Then “temper” the beaten egg by adding a few tablespoons of the warm mixture to the eggs, one tablespoon at a time.  If you skip this step and put the beaten egg directly into the warm mixture, you will probably end up with scrambled egg.

 

 

 

 

 

 

 

pasta and sauce

 

 

 

Add the tempered egg back into the mixture and bring to the boiling point.  Add the resulting sauce to the drained noodles, mixing thoroughly.  Grease a 9 x 9 pan and Pour the noddle mixture into a greased 9 x 9 casserole.

 

 

 

 

IMG_2480

 

 

 

Cover the casserole with foil and press mixture into it to pack the noodles.  Chill until set, several hours or overnight.

 

 

 

 

 

cut pasta

 

 

Once set, cut into squares.

 

 

 

 

 

 

floureggcrumbs

 

 

Place flour, egg/water mixture and breadcrumbs in separate shallow bowls.

 

 

fried pasta

 

 

 

Preheat fryer or oil to 375º.  Coat each square with flour, then egg/water mixture, then breadcrumbs.  Fry until golden brown, about 2 or 3 minutes.  This is pretty good, but I’m thinking about kicking up the seasoning the next time I try it and maybe even adding diced pepperoni.  What do you think?  Ciao for now!

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