For 4 portions

Dough:

30 pcs saffron
1 tsp salt
400 g semolina
200 g water

100 g romanesco
50 g baby carrots, parsnip
50 g parmesan
50 g butter
200 ml chicken stock (or vegetable)
50 g edible flowers
salt and pepper

First, let’s make the dough. Dissolve the salt in 200 g of warm water and add 10 pcs of saffron. It’s the best, if you do it ahead, because the taste of saffron releases gradually. Add semolina to a bowl and make a well in the middle. Pour in the water and prepare a little bit sticky dough. You have to really work it through. I used a robot, it’s not really the traditional way, but definitely the easiest. Wrap the dough in a foil and let it rest for 20 minutes, preferably in the fridge.

Roll out the dough until flat and divide into smaller pieces. Roll these out to long strips: I used a chopping board, as it was sliding a bit on the kitchen counter. Cut the strips into 1,5 cm bits and shape them nicely on a gnocchi ridger. Just flatten the dough downwards with your thumb, it will turn over and you will get cute little rolls. It might take a while, before you’re happy with the shapes, but it doesn’t have to be perfect, come on, it’s handmade! Sprinkle the pasta generously with flour and cook in salty water for about 10 to 12 minutes.

Dissolve the remaining saffron in the chicken stock, add grated parmesan and butter. You will get a nice emulsion: you just need to add the pasta and season to taste. Make sure there is enough liquid, you can even pour in some water in which you cooked the pasta.

Heat up the veggies on some butter with a bit of sugar and salt, just that it is al dente. Finally, decorate with parmesan shavings and edible flowers. Voila! Enjoy 🙂

The post Malloreddus pasta with saffron, parmesan and edible flowers appeared first on Oh My Chef.

For 2 portions

150 g vialone nano rice
half a teaspoon of saffron
500 ml chicken broth
1 onion
150 g green asparagus
80 ml white dry wine
30 g butter
30 g parmesan cheese
salt and pepper
mizuna leaves to garnish

Heat the broth and add saffron to it: in the hot liquid, its colour and flavour will release and become strong. Cut the onions gently and sweat them down in some butter and olive oil. Add rice and sweat off. Pour in the wine and let the alcohol evaporate. Then gradually add the broth with saffron: it is important to stir a lot to make the starch release from the rice.

When the rice is al dente (which takes about 12 minutes), you can either finish it or spread it in the thinnest layer to cool down and use later. This way, it will last for two days, make sure you cover it with foil.

Add the blanched cut asparagus before completing, sprinkle with Parmesan and the rest of the butter. Season to taste. Finally shave the cheese, add the raw asparagus heads and the fresh leaves on the top. Enjoy your meal!

The post Saffron risotto with green asparagus appeared first on Oh My Chef.