Papardelle with saffron for candlelight dinner – a detailed recipe cooking. 
The photodishes: Anna Williams Time: 25 min. Difficulty: Easy Portions: 2 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 115 gr. papardelle pasta
- 1 tbsp. l (15 gr.) Unsalted butter
- 1/2 small shallots, chopped
- A pinch of saffron
- 2/3 Art. fat cream
- Salt and freshly ground pepper
- 1/4 tsp lemon juice
- 1/4 tsp vanilla extract
- 2 tbsp. l grated parmesan, plus more to serve
- 2 tbsp. l chopped chives
- 1/2 tsp grated lemon peel
Recipes with similar ingredients: papardelle pasta, saffron, cheese parmesan cream
Recipe preparation:
- Boil the paste in boiling salted water as indicated in instructions without covering. Drain, leave 1/4 tbsp. for sauce.
- At this time, melt the butter in a frying pan on medium the fire. Sauté shallots and saffron, stirring occasionally, until soft onion, about 2 minutes
- Pour in cream, season 1/4 tsp. salt and ground pepper, increase the temperature, and boil the sauce until thick, about 2 minutes. Introduce lemon juice and vanilla extract. Add paste, liquid. from cooking and parmesan; mix.
- Serve the creamy papardella pasta with lemon zest, the remaining chives and cheese.
