Tagliatelle with veal, spinach and saffron sauce
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 400 gwhite flour
- 4eggs
- 3 tbspolive oil
- a littlewhite flour
- 3 tbspbutter
- 1onion
- 350 gminced veal
- 250 gfrozen chopped spinach
- 40 ggrated Parmesan
- 2eggs
- ¾ tspsalt
- a littlepepper
- 5 dlsingle cream
- 1 parcelsaffron threads
- ½ tspsalt
- a littlepepper
- salted water
- a littlegrated Parmesan
Instructions
Step 1
Pasta doughStep 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.Step 3
TagliatelleStep 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.Step 5
SauceStep 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.Step 7
PastaStep 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.