Name: Vegetable Fideuà (recipe by Carme Ruscalleda - Sant Pau restaurant)
Yield: 4 servings
Ingredients: 300 g 160 grs claugel noodles; 1 litre 500 ml Vichy water (sparkling water); 300 g green beans; 1 carrots; 0.5 leeks; tender broad beans; 70 g 50 grs grated Parmesan cheese; 2 or three basil leaves; salt - pepper - oil; 1 roasted red pepper; Bring Vichy water to a boil; Cut the vegetables into a very fine julienne; Brown the noodles in the straw without oil. Remove and set aside; Add a little oil and lightly sauté the vegetables; Salt and pepper to taste; Preheat the oven (ONLY BROILER) to the maximum temperature; Add the noodles and then the boiling water; Cook the noodles for the cooking time indicated on the package (according to the thickness); Remove the paella from the heat and pour over the grated Parmesan; Gratinate a moment in the oven (watchful)

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.

Ingredients

Servings:

Ingredients

300 g160 grs claugel noodles
1 litre 500 ml Vichy water (sparkling water)
300 ggreen beans
1 carrots
0.5 leeks
tender broad beans
70 g50 grs grated Parmesan cheese
2 or three basil leaves
salt - pepper - oil
1 roasted red pepper
Bring Vichy water to a boil
Cut the vegetables into a very fine julienne
Brown the noodles in the straw without oil. Remove and set aside
Add a little oil and lightly sauté the vegetables
Salt and pepper to taste
Preheat the oven (ONLY BROILER) to the maximum temperature
Add the noodles and then the boiling water
Cook the noodles for the cooking time indicated on the package (according to the thickness)
Remove the paella from the heat and pour over the grated Parmesan
Gratinate a moment in the oven (watchful)

Nutritional Information

Per Serving (Approx.)

Calories

453 kcal

Protein

21 g

Fat

11 g

Carbohydrates

81 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

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

Recommendations & Tricks

Before starting to cook, soak the claugel noodles in Vichy water for a few minutes. This will help them absorb flavor and prevent them from sticking together during cooking.
When cooking green beans, lightly boil them in salted water until al dente, then quickly cool them in a bowl of ice water to maintain their vibrant color and crisp texture.
To add a creamier and richer touch to the dish, you can add a bit of Parmesan whey to your fideuà just before serving, carefully incorporating it to enhance the flavors without overwhelming the dish.