CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy, Grains |
Fusion |
|
1 |
Servings |
INGREDIENTS
|
|
Saffron stamens |
280 |
g |
Plain flour |
1 |
t |
Salt |
1 |
T |
Extra virgin olive oil |
1 |
|
Egg |
4 |
|
Egg yolks |
30 |
g |
Pine kernels |
3 |
|
Sprigs fresh rosemary |
180 |
g |
Small courgettes |
120 |
g |
Spring onions |
60 |
g |
Mange tout |
1 |
T |
Olive oil |
300 |
|
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 |
INSTRUCTIONS
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. Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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