Tagliatelle with veal, spinach and saffron sauce
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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
- Pasta dough
- 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.
- Tagliatelle
- 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.
- Sauce
- 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.
- Pasta
- 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: