Swiss fettuccine with saffron
Saffron is used to flavor food and to color it pale golden yellow. Turmeric is often suggested as a substitute for saffron. Although turmeric adds a similar pale yellow color, the flavor is completely different.
Ingredients
1⁄2 pound pork (ground)
1⁄2 teaspoon basil (dried sweet basil)
3 cups broth (chicken broth)
2 1⁄2 tablespoons cornstarch
1⁄2 cup cream (light cream)
1⁄2 teaspoon saffron (strands, loosely packed)
6 tablespoons cheese (grated Parmesan)
seasoning (salt and peppr to taste, white pepper is best)
8 ounces pasta (fettuccine)
Instructions
- Prepare fettuccine according to package instructions. Drain and keep warm.
- Brown pork in a large skillet, stirring constantly, then drain drain excess fat. Add chicken stock, lower heat and simmer gently for 10 minutes.
- Blend cornstarch and cream. Add this mixture to the simmering pork a little at a time, stirring continuously. The sauce will soon - about 1-2 minutes - become thick and creamy.
- Turn heat to lower and add saffron, stirring until blended. Let the sauce simmer, uncovered, until ready to serve.
- Distribute pasta among 4 serving bowls. Ladle saffron sauce over noodles, sprinkle some basil and top with cheese.
- Serve warm.
Total time
25 minutes
Cooking time
15 minutes
Preparation time
10 minutes
Yield
4 servings
Source
This is a sample of the food served in the Swiss Italian cantons, where pasta is preferred to the all traditional fried potatoes.
easy, comfort
pasta, main meal, dinner
Swiss food recipes
Food in Europe
Food in Europe