TAGLIOLINI WITH SAFFRON
Edward first tasted this dish in a very good restaurant called Trattoria Antico Fattore, in Florence. It is very exotic and super easy. The quality of the pasta will make a difference in this dish.
Italian Family Dining
by Edward & Eugenia Giobbi
Serves 4
Ingredients
• 2 cups chicken stock
• 1/2 teaspoon saffron
• 3/4 pound imported cut pasta, such as tagliolini, farfalle, or penne
• 1 teaspoon unsalted butter
• 1 teaspoon all-purpose flour
• Freshly ground black pepper
• 4 tablespoons grated Parmesan cheese
1 teaspoon grated lemon zest, for garnish
• 4 teaspoons finely chopped flat-leaf parsley, for garnish
Directions
Bring the stock to a boil in a medium skillet over high heat. Add the saffron. Cover and boil for about 5 minutes, until the saffron dissolves. Set the broth aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until it is almost al dente. Drain and set aside.
Mash the butter and flour together between your fingers until they are a smooth paste. Return the saffron broth to the stove and bring to a low boil over medium-low heat. Add the butter/flour mixture in a couple of small pinches, whisking all the time, and cook until the sauce is about the thickness of light cream, about 5 minutes. The broth must boil about 3 minutes in order to cook out the raw taste of the flour. If the sauce gets too thick, add some more warm chicken stock. Add pepper to taste.
Add the drained pasta to the broth and cook, mixing often, until the pasta is al dente, about 3 minutes. Add the grated cheese and mix well. Garnish each plate with a pinch of lemon zest and parsley. Serve immediately.
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