Это предварительный просмотр рецепта "Saffron Roast Garlic Cavatelli And Marsala Brown Butter".

Рецепт Saffron Roast Garlic Cavatelli And Marsala Brown Butter
by Global Cookbook

Saffron Roast Garlic Cavatelli And Marsala Brown Butter
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • 1 1/2 c. Chicken stock
  • 1 pch Saffron
  • 10 x Cloves garlic
  • 1/4 c. Ricotta cheese
  • 6 c. Flour
  • 3 Tbsp. Extra virgin olive oil
  • 1/2 tsp Salt
  • 1/2 tsp Baking pwdr
  • 8 ounce Butter, whole
  • 1 Tbsp. Garlic, chopped
  • 1 Tbsp. Shallots, chopped
  • 2 ounce Marsala wine
  • 1/2 Tbsp. Basil, minced
  • 1/2 Tbsp. Parsley, minced
  • 1 x Lemon, juiced
  •     Kosher salt, to taste
  •     Cracked black pepper, to taste
  •     Romano cheese, for garnish

Инструкции

  1. For the saffron roast garlic cavatelli:In a small saucepan bring to a boil the chicken stock and saffron till the stock has a deep yellow color (about three min), remove from heat.
  2. In a food processor, using the plastic blade, add in the roasted garlic, ricotta cheese, flour, extra virgin olive oil, salt, and baking pwdr and pulse one or possibly two times.
  3. Then add in one half the warm saffron stock and begin to process and continue to add in warm stock till a dough is formed. (Note which it may not require half the stock.)
  4. When dough is ready, follow the instructions on the cavatelli maker box for processing pasta.
  5. Once cavatellis are made, poach in salted boiling water for two to three min.
  6. Cold pasta in cool water and drain and coat with a little extra virgin olive oil.
  7. For the marsala brown butter:In a medium saute/fry pan add in whole butter, heat and cook till butter is browned.
  8. Add garlic and shallots.
  9. Deglaze with marsala and season with basil, parsley, lemon juice, salt and cracked black pepper.
  10. Toss the brown butter with saffron roast garlic cavatelli, place in a serving bowl. Garnish top with shaved romano and serve.
  11. Yield: 4 servings