12923 Angel Hair Pasta Fideo and Three-Cheese Flan Serves 8 Wed Aug 06 08:11:00 -0700 2008 Wed Jul 08 12:25:20 -0700 2009 Licensed http://www.chow.com/recipes/12923 Wed, 08 Jul 2009 19:25:20 GMT This substantial tart has a custard that is baked with layers of thin fideo noodles. Fideo is dry pasta arranged in coils. The very thin noodles, similar to fine vermicelli or capellini, are commonly sold in Latin American markets as well as American supermarkets. In Spain and Central America the noodles are first blanched to soften before using, while in Mexico they are fried first. The tart uses farmer's, Muenster, and Parmesan cheeses, which are close substitutes for the native cheeses of the area.

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  • Sauté the onions, garlic, and chile in the butter until the onions are translucent. Add the tomato paste, adjust seasonings, and reserve.
  • Beat the butter until smooth, then add the cheeses, one at a time. Continue beating. Add the egg yolks and mix until the mixture is light and fluffy. Taste and adjust the seasoning with salt and pepper.
  • Gently stir in the pasta and mix well.
  • Beat the egg whites to form stiff peaks then fold them into the pasta mixture. Transfer to a 9-inch [23-cm] greased cake pan lined with parchment.
  • Bake the flan at 350°F [175°C] for 30 to 40 minutes, or until the top is golden brown and the interior is set. Use paper towels to blot any standing butter from the surface of the baked flan after it is removed from the oven.
  • Cut the flan into 8 wedges. Place 1 wedge on a plate and top with stripes of tomato sauce, applied with a squeeze bottle.
    • ]]>     http://www.chow.com Arthur L. Meyer 53 Starter 54 8 ounces [225 g] onions, minced

    ]]>     74 2 garlic cloves, minced

    ]]>     58 1 serrano chile, minced

    ]]>     1 tablespoon [15 mL] butter

    ]]>     109 1 small can tomato paste

    ]]>     305 Salt and pepper to taste

    ]]>     8 ounces [225 g] butter

    ]]>     2 ounces [55 g] farmer's cheese, grated

    ]]>     2 ounces [55 g] Muenster cheese, grated

    ]]>     2 ounces [55 g] Parmesan cheese, grated

    ]]>     3 eggs, separated

    ]]>     305 Salt and pepper to taste

    ]]>     8 ounces [225 g] angel hair pasta (fideo), cooked al dente and rinsed in cold water

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