Creamy Saffron Pasta

How was your first week of Déconfinement? Mine was a bit strange, even though, we are allowed to go out but I don't feel comforatble. On Saturday, I woke up and made coconut cookies. Then I hit up the farmer’s market to buy some veggies.

Shopping is not easy like before. It takes me so much time to clean my shopping bag and it is frostrating. That's why i decided to make a creamy, comfy bowl of pasta to bring smile on our faces.

It’s an italian recipe, and became one of my favorites after my first bite in Rome. It requires minimal prep, and the ingredients are so flavorful, it tastes positively gourmet.




Ingredients:


1 shallot

250 gr linguine

2 tbsp butter

1/3 cup white wine

1 cup milk or cream

A pinch of saffron * 1/2 cup Parmesan cheese

Salt and black pepper


Method:

Bring a large pan of water to a boil, salt it generously and add the pasta.


Meanwhile, peel and chop the shallot.


Melt the butter in a medium skillet over medium-low heat.


Add the shallot and cook for 2 minutes until they start to soften. * Turn the heat up and add the wine, let it bubble and evaporate until it has reduced by at least half.


Turn the heat down to medium then add the milk or the cream.


Use a pestle and mortar to grind some of the saffron. Add this to the sauce with some salt & pepper.


Allow the sauce to simmer until slightly thickened and the saffron color has permeated the cream.


Remove 1 cup of the pasta cooking water, then drain the pasta and transfer it to the skillet with the sauce.



Add the 1/4 cup of the cooking water and the parmesan cheese.


Let it cook for 3 minutes and serve it immediately.


Add more parmesan if you desired.

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