Side Pannel
Fresh Saffron Tagliatelle with Young Spring Vegetables
Fresh Saffron Tagliatelle with Young Spring Vegetables
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seasonal
Ingredients List
- ----------------------------SAFFRON TAGLIATELLE----------------------------
- Saffron stamens
- 280 g Plain flour
- 1 ts Salt
- 1 tb Extra virgin olive oil
- 1 Egg
- 4 Egg yolks
Directions
SPRING VEGETABLE SAUCE
30 g Pine kernels
3 Sprigs fresh rosemary
180 g Small courgettes
120 g Spring onions
60 g Mange tout
1 tb Olive oil
300 ml Double cream
120 g Small broad beans; shelled
-weight
120 g Asparagus tips
Salt and ground black pepper
Fresh chives; chopped
Chive flowers and rosemary
-to garnish
Prepare saffron tagliatelle. Put a pinch of saffron stamens in a small bowl
and add 3tbsp boiling water. Leave to cool, to infuse colour and flavour.
Strain through a fine sieve.
Place flour and salt in a food processor, add oil, egg and egg yolks. Start
motor and gradually add saffron infusion through feed tube. Stop processing
as soon as the dough holds together.
Turn dough onto a lightly floured work surface and knead until shiny and
smooth. Wrap in foil or plastic wrap and chill for at least one hour.
Cut dough in half and roll each piece very thinly. Cut into strips about
60cm long. Dry slightly then cut into tagliatelle. If you have a pasta
roller, roll dough to setting 6, then cut into tagliatelle. Dry strips on
rolling pings or a new broom handle.
Prepare spring vegetable sauce. Toast pine kernels until golden under a hot
grill or in a heavy dry frying pan. Chop rosemary. Slice courgettes. Trim
spring onions but leave whole. Top and tail mange tout. Bring a large pan
of salted water to the boil and add t tablespoon of olive oil. Place
rosemary and cream in a large pan. Bring to boil and reduce slightly. Add
broad beans and asparagus tips and cook for 30 seconds. Add spring onions,
courgette rings and mange tout. Cook for a further 30 seconds.
Stir in pine kernels. Add tagliatelle to pan of boiling water, return to
boil and cook for just thirty seconds. Drain, rinse and add to vegetables
and cream.
Season to taste and heat through. Serve immediately garnished with chopped
fresh chives, chive flowers and a sprig of rosemary.
30 g Pine kernels
3 Sprigs fresh rosemary
180 g Small courgettes
120 g Spring onions
60 g Mange tout
1 tb Olive oil
300 ml Double cream
120 g Small broad beans; shelled
-weight
120 g Asparagus tips
Salt and ground black pepper
Fresh chives; chopped
Chive flowers and rosemary
-to garnish
Prepare saffron tagliatelle. Put a pinch of saffron stamens in a small bowl
and add 3tbsp boiling water. Leave to cool, to infuse colour and flavour.
Strain through a fine sieve.
Place flour and salt in a food processor, add oil, egg and egg yolks. Start
motor and gradually add saffron infusion through feed tube. Stop processing
as soon as the dough holds together.
Turn dough onto a lightly floured work surface and knead until shiny and
smooth. Wrap in foil or plastic wrap and chill for at least one hour.
Cut dough in half and roll each piece very thinly. Cut into strips about
60cm long. Dry slightly then cut into tagliatelle. If you have a pasta
roller, roll dough to setting 6, then cut into tagliatelle. Dry strips on
rolling pings or a new broom handle.
Prepare spring vegetable sauce. Toast pine kernels until golden under a hot
grill or in a heavy dry frying pan. Chop rosemary. Slice courgettes. Trim
spring onions but leave whole. Top and tail mange tout. Bring a large pan
of salted water to the boil and add t tablespoon of olive oil. Place
rosemary and cream in a large pan. Bring to boil and reduce slightly. Add
broad beans and asparagus tips and cook for 30 seconds. Add spring onions,
courgette rings and mange tout. Cook for a further 30 seconds.
Stir in pine kernels. Add tagliatelle to pan of boiling water, return to
boil and cook for just thirty seconds. Drain, rinse and add to vegetables
and cream.
Season to taste and heat through. Serve immediately garnished with chopped
fresh chives, chive flowers and a sprig of rosemary.
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