SPECIAL SEAFOOD & SAFFRON PASTA
Mussels, scallops and king prawns make this shellfish supper for two a real treat - it works just as well with spaghetti or linguini
Provided by Cassie Best
Categories Main course
Time 50m
Number Of Ingredients 13
Steps:
- Bring a large pan of salted water to the boil and have a bowl of cold water to hand. Cut a small cross in the base of each tomato and add to the hot water, then after 15 secs, scoop out with a slotted spoon (but keep the water boiling for the pasta) and plunge into the cold water. Leave the tomatoes to cool for 30 secs, then remove. Use a small sharp knife to peel away the skin, starting at the base where you made the cross. Cut each tomato into quarters then cut out and discard the seeds and any membrane. Cut into small dice, then set aside.
- Add the pasta to the boiling water and cook for 2 mins less than it says on the pack. Meanwhile, heat the oil in a large frying pan (you'll need to use one with a lid) and add the garlic, sizzle for 2 mins until just starting to turn golden, then push to one side of the pan. Increase the heat and add the prawns and scallops, fry for 1-2 mins until the prawns are pink and the scallops are just turning golden, then scoop out of the pan and set aside on a plate. Add the mussels, white wine, saffron (with its soaking liquid) and some seasoning. Cover the pan with a lid and leave to steam for 3 mins until the mussels open (discard any which stay closed).
- Add the lemon zest and juice and the cream to the sauce and check the seasoning. Drain the pasta and add this too, along with the prawns, scallops and diced tomato. Toss everything together, and bubble for another 2 mins, or until the pasta has absorbed some of the sauce and is cooked through. Scatter with parsley and pine nuts and give everything a final toss together.
Nutrition Facts : Calories 758 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 1 milligram of sodium
SAFFRON WHITE WINE PASTA DOUGH
Saffron gives the pasta a Golden color and exotic fragrance. Matching it nice with seafood.Adapted from making artisan pasta by Aliza Green. A very good book! I made Capellini and it came out perfect.
Provided by Rita1652
Categories European
Time 48m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Crush saffron with dry hands. Soak saffron in the wine for 10 minutes.
- Place flour on large hard surface that has been floured. Mix in salt.
- Mix the egg then add the saffron wine stirring in to combine.
- .Make a well in center of the flour. Add a little of the egg mixture to the center using a fork to whisk the flour into egg mixture. Keep adding till all is absorbed.
- Knead with hands until fully incorporated. Dough will be sticky, so use some flour to be able to form into a ball. Flatten out a bit, cover with a damp towel to keep from drying. Or place a bowl over it.
- Rest for 30 minutes. Do NOT skip this step.
- Separate the dough into two pieces.
- Flour your work surface and start to roll out the dough, rolling from the middle, flipping it occasionally, and flouring it as necessary to keep it from sticking. To keep the sheet from breaking, once it has reached a certain size, roll it up around the rolling pin and then invert the rolling pin; you can, as you are unrolling the sheet, gently stretch it by holding the unrolled part firm and pulling gently away with the rolling pin. Keep on flipping and rolling till you have a sheet that's almost transparent -- as thin as a dime, or thinner, (the pasta will almost double in thickness while cooking).
- Now you can either use it to make crab filled ravioli or tortellini, for lasagna, or cut it into strips. Roll out the second piece and cut it as you did the first.
- Or.
- Use a hand operated pasta machine that clamps to your work surface, then you crank it through the rollers until it reaches the proper thinness that doesn't break up. Having a smooth, intact pasta. Cut pasta in ribbons or make whatever shape you prefer.
- Or if lucky enough to have a motorized machine pour in the egg mixture and flour and let the machine do the rest.
- Fresh pasta cooks in 3-5 minutes. be sure not to overcook.
HOMEMADE SAFFRON PASTA
Fragrant and colorful fresh egg pasta infused with saffron. Roll out in thin sheets with or without a pasta machine, then bake directly in a lasagna with bolognese or bechamel sauce, or make tagliatelle and serve with your favorite sauce.
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 4
Number Of Ingredients 5
Steps:
- Soak saffron threads in hot water for 30 minutes.
- Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt and saffron water. Gently beat eggs, saffron, and water using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball. Add more water, 1 tablespoon at a time, if dough is too stiff.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
- Roll out the dough with a pasta machine or with a rolling pin and cut into lasagna sheets or tagliatelle.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 54.8 g, Cholesterol 139.5 mg, Fat 5 g, Fiber 1.8 g, Protein 13.7 g, SaturatedFat 1.3 g, Sodium 93.4 mg, Sugar 0.5 g
MUSHROOM AND WHITE WINE PASTA SAUCE
I'm sure this is similar to other recipes BUT I just made it up in my head and it was wonderful. I'm new to this so you experienced cooks let me know what you think and how I can improve it.
Provided by PeachBear
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into bite size chunks.
- Put chicken into pan at med heat with butter and garlic. Cook until chicken is browned and liquid is reduced.
- In sauce pan combine cream of mushroom soup, mushrooms, water, and wine. Heat on medium to medium low until hot and smooth.
- Add 5 tbs of grated parmasian cheese to cream of mushroom soup mixture and stir constantly until sauce is thickened.
- Pour sauce into pan containing chicken, butter, and garlic.
- Stir until butter and sauce are combined.
- Serve over your favorite pasta.
Nutrition Facts : Calories 322.8, Fat 18.8, SaturatedFat 8.1, Cholesterol 60.1, Sodium 1109.2, Carbohydrate 13.7, Fiber 0.7, Sugar 3.4, Protein 20.4
HOMEMADE FETTUCCINI PASTA DOUGH
Make and share this Homemade Fettuccini Pasta Dough recipe from Food.com.
Provided by hollyberry117
Categories Healthy
Time 16m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, whisk the first six ingredients. On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Make a large well in the center. Pour egg mixture into the well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (the dough will be slightly sticky).
- Lightly dust work surface with flour: knead dough gently five times. Shape into a round and divide into six wedges - like a pie.
- Shape wedges into balls. Cover with plastic wrap and let rest for 30 minutes.
- Roll each ball into a 10x8 inches rectangle, dusting lightly with flour as you go.
- Roll up jelly-roll style.
- Cut into 1/4 in.-wide strips. Cook in boiling water 1-3 minutes, until al-dente.
Nutrition Facts : Calories 216.3, Fat 5, SaturatedFat 1.1, Cholesterol 89.7, Sodium 122.9, Carbohydrate 34.3, Fiber 1.4, Sugar 0.2, Protein 7.5
MUSSELS IN SAFFRON AND WHITE WINE BROTH
Categories Milk/Cream Quick & Easy Dinner Mussel Saffron White Wine Fat Free Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot, then add the garlic. Sauté until the garlic is fragrant, about 1 minute. Add the wine, half and half, and saffron; simmer for 5 minutes. Add the clam juice, scallions, tomato, and lemon juice, scallions, tomato, and lemon juice; simmer for 5 minutes.
- Add the mussels, cover, and stream until they are open, about 5-7 minutes. Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels. Discard any mussels that do not open. Divide the mussels into eight bowls; distribute the broth equally among the bowls, and top each with fresh chives.
PERFECT PASTA DOUGH
After not making pasta for 15 years, I have made it three times in the past week and this, my final attempt was the best and rolled perfectly for linguine. Posting so I remember the next time I make pasta......probably tomorrow! I used a mixer to assemble the ingredients, and a hand crank pasta machine to roll and cut the pasta.
Provided by Cook4_6
Categories Healthy
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the first 5 ingredients in a mixer using the paddle attachment (not dough hook).
- Gradually add the water (you may not need it all) until the dough begins to form a ball and is sticky.
- Remove and place on floured service; kneed for 4-5 minutes incorporating enough additional flour into the dough until the tackiness is gone.
- Allow to sit for 15-20 minutes.
- Cut into 6 pieces, and flatten (with roller or by hand) into a rectangular shape. Keep a dish towel over the other pieces to keep them from drying out.
- Run through the pasta machine at the widest setting 6-10 times until the dough is smooth. If one end is narrower than the other, fold the narrow end until the width evens a bit. To make linguine, I then begin narrowing the roller width step by step, sending the noodle though once on each setting, through the second thinnest setting. (Thinnest setting for spaghetti) Place on a lightly floured baking sheet and cover with another towel.
- Repeat with the remaining pieces, slightly flouring in between noodles as you stack them. If the noodles are longer than your baking sheet, cut them in half with a pastry cutter.
- Allow the noodles to sit for 10 minutes before cutting them. It usually takes me longer than 10 minutes to roll the noodles, so I flip the noodles over and start cutting the first one rolled.
- Your sheets of noodles should no longer be tacky, and should process through the cutter without sticking. If the noodles are still sticky, you may want to flour them a bit before putting them through your cutter.
- Place noodles through desired cutter and lay on baking sheet to dry for 10-20 minutes before cooking. Dust each batch with a tiny bit of flour and separate them with your fingers to ensure they don't clump.
- Place in boiling, salted water and cook until they float to the top; 5 minutes or until your desired tenderness.
Nutrition Facts : Calories 194.7, Fat 4.3, SaturatedFat 0.9, Cholesterol 62, Sodium 412.1, Carbohydrate 31.2, Fiber 1.4, Sugar 0.1, Protein 6.9
BUTTERY SAFFRON POTATOES
Make and share this Buttery Saffron Potatoes recipe from Food.com.
Provided by chia2160
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- crumble saffron into water.
- heat butter in a skillet, then brown potatoes in 1 layer, turning over after 5 minutes.
- add water, salt,& pepper and simmer at medium, uncovered for 5 minutes.
- reduce heat to low and simmer 15-20 minutes more until water is evaporated.
Nutrition Facts : Calories 276.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 115.3, Carbohydrate 39.7, Fiber 5, Sugar 1.8, Protein 4.7
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