Vegetal Fideuà adapted by Forki from Carme Ruscalleda's recipe - Sant Pau restaurant

Preparation

1. Bring the Vichy water to a boil in a large pot over high heat until it reaches the boiling point.
2. Cut the vegetables into very fine julienne strips, ensuring they are of uniform size to guarantee even cooking.
3. Toast the noodles in a pan without oil for about 3-4 minutes until they take on a light golden color. Remove them from the heat and set aside in a bowl.
4. Add a little oil to the same pan and lightly sauté the vegetables for about 5 minutes, until they begin to soften.
5. Season the vegetables to taste with salt and freshly ground black pepper.
6. Add the toasted noodles and then pour the boiling water into the pan with the vegetables and noodles.
7. Cook the noodles for the cooking time indicated on the package (depending on the thickness), stirring occasionally to prevent sticking.
8. Turn on the oven's broiler to the maximum temperature and preheat it for about 5 minutes.
9. Remove the pan from the heat and evenly sprinkle the grated Parmesan over the noodles.
10. Broil in the oven for 2-3 minutes, closely monitoring to avoid burning, until the Parmesan is golden and bubbling.