Buttered egg noodles with artichokes, cèpes and saffron

Buttered egg noodles with artichokes, cèpes and saffron

By
From
Moorish
Serves
4
Photographer
Mark Roper

A delightfully simple supper dish of buttered egg noodles stirred through with artichokes, cèpes (also known as porcini mushrooms) and a savoury spice mix called taklia. Taklia is a kind of all-purpose mix found around the Middle East, which is commonly added at the end of cooking for an aromatic flavouring. It can also be thinned down with a little olive oil or enlivened with a touch of chilli and used as a condiment.

Ingredients

Quantity Ingredient
100ml extra virgin olive oil
2 purple onions, finely sliced
1 tablespoon Taklia
8-10 strands saffron, lightly toasted and crushed
8 preserved artichokes, halved
2 tomatoes, diced
100g fresh peas
1/2 Preserved lemons and limes, peel only, finely shredded
60ml vermouth or white wine
salt and freshly ground black pepper
50g see method for ingredients, soaked in 200 ml cold water for 10 minutes
1/2 lemon, juiced
400g fresh chinese egg noodles
a knob unsalted butter
baby herbs, to garnish (optional)

Method

  1. Heat the olive oil in a heavy-based pan, then add the onions and taklia and cook over a gentle heat until soft, about 5 minutes. Then add the saffron, artichokes, tomatoes, peas, preserved lemon and Vermouth and allow to bubble for a few minutes. Season with salt and pepper. Remove the cèpes from their soaking water and add them to the pan with a tablespoon of the liquid.
  2. Cook the egg noodles in boiling water (they only take a few seconds), drain well and tip into a large serving bowl. Stir through the butter. Pour on the braised vegetables and mix in well. Scatter on the baby herbs, if using, and serve straight away with warm crusty bread.
Tags:
Malouf
Greg
Lucy
Moorish
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