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Autumn is approaching and it's time for some soul food. After an adventurous summer full of colourful salads, BBQs and ice cream, we're now looking forward to warming ourselves up in the colder months with soups, stews and all kinds of creamy, cheesy dishes. Our homemade tagliatelle in a creamy veal, spinach and saffron sauce has a little bit of everything and tastes divine. Why not snuggle up on the sofa with a big bowl of this and even help yourself to seconds.
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
How it's done
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.
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.
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.
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.
|Tip:||Roll out the pasta dough using a pasta machine.|
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