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Tagliatelle allo Zafferano |
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IngredientsServes 4-6
Several pinches of saffron threads
250ml (9 fl oz) dry white wine
350ml (12 fl oz) single or whipping cream
Salt and freshly ground black pepper
400g (14oz) egg tagliatelle
100-125g (4-4.5oz) prosciutto, cut or torn into strips
6-8 heaped tablespoons freshly grated Parmesan cheese
30-40g (1-1.5oz) butter, at room temperature
Preparation
Heat a heavy, ungreased frying pan and lightly toast the saffron, then pour in the wine and simmer until it has reduced to about 2-3 tablespoons. Add the cream, keeping aside several tablespoons to stir in at the end. Cook the sauce until it foams up and boils, then simmer to a bright yellow mixture, reducing by about a third or half. Season and set aside.
Meanwhile, cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain, reserving several tablespoons of the cooking liquid to toss into the pasta with the cream sauce. (Cream gets very thick as it combines with pasta and adding the cooking liquid helps to lighten the sauce.)
Stir the prosciutto into the sauce and gently heat through, then toss in the pasta, adding the reserved cooking liquid, and mix well. Stir in most of the Parmesan along with the butter and remaining spoonfuls of cream. Serve right away with the Parmesan on top.
Reproduced by kind permission of Marlena Spieler, from her book: Pasta, published by Headline ISBN: 07472 70279
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