Northern Italian chef Massimo Alajmo conjures up an extraordinary pasta creation: "Tagliatelle allo Zafferano".
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | l | Chicken stock |
| 200 | g | Rear triggered |
| 200 | g | Carrots, cleaned |
| 200 | g | Celery stalks, cleaned |
| 200 | g | Onion, halved |
| 150 | ml | Port wine |
| 150 | ml | Marsala |
| 200 | ml | White wine |
| 1 | Thyme sprig | |
| Salt | ||
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | g | Durum wheat semolina |
| 2 | Eggs | |
| 1/2 | g | Saffron powder |
| Water, possibly a little | ||
| Ingredients (4 servings) | ||
|---|---|---|
| 1/2 | g | Saffron threads |
| 50 | ml | Beef and chicken stock |
| 1 | pinch | Licorice powder |
| 100 | g | Butter in pieces |
| 1 | pinch | Salt |
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | l | Water |
| 40 | g | Salt |
| 25 | g | Parmigiano Reggiano |
| 1/2 | g | Licorice powder |
Preparation Beef and chicken soup:
Preparation of pasta:
Preparation of saffron and licorice butter:
Completion:
Tip:
The Falstaff wine recommendation
Masi Winery
Toar Valpolicella Classico Superiore DOC 2017
Deep ruby red with violet reflections. Ripe red fruit with a hint of vanilla on the nose. Dry on the palate, good acidity and soft tannins. Plums and cherries. Long finish, full-bodied and elegant.
masi.it
Recipe from the Falstaff cookbook "The best recipes in Italy".
