Tagliatelle with artichokes and saffron sauce

Tagliatelle with artichokes and saffron sauce

Total: 40 Min. | Active: 40 Min.
vegetarian
Nutritional value / people: 773 kcal
, Fat: 25 g
, Carbohydrate: 106 g
, Protein: 34 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Saffron sauce

2tbsp butter
2tbsp white flour
4dl milk
1dl vegetable bouillon
2sachets saffron (approx. 125 mg)
¼tsp salt
a little pepper
40g grated Parmesan

Tagliatelle

6 artichokes
600g fresh pasta (e.g. tagliatelle)
salted water, boiling
1dl cream
½bunch flat-leaf parsley, finely chopped
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How it's done

Saffron sauce

Heat the butter in a pan. Add the flour, cook briefly; the flour must not take on any colour. Pour in the milk and stock all at once, bring to the boil while stirring, reduce the heat. Stir in the saffron, season, simmer over a medium heat for approx. 10 mins., stirring occasionally until the sauce is thick and creamy. Stir in the parmesan, set aside the sauce.

Tagliatelle

Remove the bottom 3-4 rows of leaves from the artichokes and trim the remaining tips by approx. half, remove the fuzzy centres, cut into six pieces. Cook the artichokes in boiling salted water for approx. 2 mins., add the tagliatelle and cook for approx. 2 mins., drain and set aside approx. 100 ml of the cooking water. Place the tagliatelle, artichokes and reserved cooking water in the same pan, add the cream along with the sauce, mix well. Sprinkle with parsley.

Good to know
Tip: Brush the cut sides of the artichokes with lemon juice to help prevent them discolouring.

How-tos

Peeling artichokes

Peeling artichokes

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