Vegetable Noodle Bowl
This vegetable noodle bowl features our fresh angel hair pasta, a mixture of your favorite vegetables, and strips of traditional egg scrippelle. You can make your own vegetable broth or use a full-flavored store bought broth.
For 4 Person(s)
To make scrippelle:
|2 large Eggs|
|2 tbsp. Mixed Fresh Herbs (basil, thyme, parsley), chopped|
|2 tbsp. Pecorino Romano Cheese, grated|
|2 tsp. Olive Oil|
|1 lb. Talluto's Egg Capellini|
|2 Quarts Roasted Vegetable Broth|
|1 cup Baby Bella or White Button Mushrooms|
|1 cup Baby Spinach Leaves|
|1/2 cup Grape Tomatoes, sliced|
|1/2 cup Frozen Peas|
Vegetable Noodle Bowl Directions
Crack the eggs into a small bowl. Season with a pinch of salt and black pepper.
Add the grated pecorino Romano cheese and chopped fresh herbs. Beat the eggs well with all of these other ingredients.
Heat some of the olive oil in a medium non-stick skillet over medium heat.
Add about 3 Tbsp of the egg mixture into the heated pan and swirl the egg around in the pan to make a very thin crepe-like omelet.
Allow the egg to set and brown slightly on one side.
Using a rubber spatula, flip the scrippelle over in the pan to allow it to brown slightly on the other side.
Remove the scrippelle from the pan and set it aside.
Continue to make scrippelle using the remaining egg mixture.
Roll the scrippelle up and cut them into strips for the soup.
Heat the vegetable broth to a low simmer. Keep it at a low boil. It is important that it is extremely hot when pouring it into the serving bowls.
Cook the capellini in boiling salted water according to the instructions on the package, about 1 minute.
Once the pasta is cooked, portion it out into the serving bowls.
Begin to layer the vegetable in the bowl on top of the noodles.
Top the noodles and vegetables with strips of scrippelle.
Pour the very hot broth into the serving bowls to cover the noodles.