Tagliatelle with veal, spinach and saffron sauce

Tagliatelle with veal, spinach and saffron sauce

fooby.ch
Try Tagliatelle with veal, spinach and saffron sauce by FOOBY now. Or discover other delicious recipes from our category main dish.

Ingredients

400 g white flour
4 eggs
3 tbsp olive oil
a little white flour
3 tbsp butter
1 onion
350 g minced veal
250 g frozen chopped spinach
40 g grated Parmesan
2 eggs
¾ tsp salt
a little pepper
5 dl single cream
1 parcel saffron threads
½ tsp salt
a little pepper
salted water
a little grated Parmesan

Preparation Steps

  1. Pasta dough
  2. Empty the flour into a bowl. Add the eggs and oil, knead into a smooth dough using the dough hook on a food processor for approx. 10 mins. Shape into a ball, cover and leave to rest in the fridge for min. 2 hrs.
  3. Tagliatelle
  4. On a well-floured surface, roll out the dough in batches (approx. 20 x 35 cm) until translucent. Keep separating the dough from the work surface. Dust the pieces of dough with a little flour, roll up loosely, cut into strips approx. 1 cm wide.
  5. Sauce
  6. Heat the butter in a non-stick frying pan. Add the onion, sauté for approx. 5 mins., add the meat, cook for approx. 5 mins. until all the liquid has evaporated. Place the meat and onions in a bowl. Squeeze out the spinach, add to the meat along with the cheese and eggs, mix, season. Heat the cream in a pan. Add the saffron, season, simmer for approx. 3 mins. Allow the cream to cool slightly, add to the meat.
  7. Pasta
  8. Cook the tagliatelle in boiling salted water for approx. 2 mins., drain, add to the bowl containing the sauce, mix until the sauce thickens. Serve with parmesan.

Serves

  • 4 persons

Time

  • Preparation:
  • Total: