Vegetable Fideuà (recipe by Carme Ruscalleda - Sant Pau restaurant)

A vegetable fideuà with intense flavor and smooth texture, accompanied by a Parmesan serum that enhances the aromatic nuances of the ingredients.

People and places mentioned: Carme RuscalledaSant Pau

main dish
pasta
vegetarian
Ingredients
Servings
6
Measurement units

Ingredients

  • 300 grs“claugel” noodles
  • 1 litreVichy water (sparkling)
  • 300 grsgreen beans
  • 2 carrots
  • 1/2 leeks
  • a bunch of spring garlic
  • 70 grsgrated parmesan
  • a few basil leaves
  • salt, pepper and oil
  • 1 roasted red pepper
Nutritional Information

Per serving

Calculated for 6 servings

Calories
294 kcal
Protein
8 g
Fat
6 g
Carbohydrates
51.4 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

  1. Bring one liter of Vichy water to a boil in a large pot over high heat.
  2. Cut the vegetables into very fine julienne to ensure even cooking.
  3. Brown the noodles in the pan without oil over medium heat for about 3-4 minutes, stirring constantly. Remove and set aside.
  4. Add a tablespoon of oil to the pan, heat over medium heat, and lightly sauté the vegetables for about 5 minutes until tender.
  5. Season the vegetables to taste with salt and pepper.
  6. Preheat the oven by using only the broiler at the highest temperature.
  7. Add the toasted noodles to the vegetables and then incorporate the boiling water, stirring well.
  8. Cook the noodles for the cooking time indicated on the package, considering the thickness of the noodles.
  9. Remove the pan from the heat and sprinkle the grated Parmesan evenly over the top.
  10. Broil in the oven for a moment, watching continuously, until the Parmesan is golden brown.
Original recipe
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    Vegetable Fideuà (recipe by Carme Ruscalleda - Sant Pau restaurant) | The Catalan Table