Ingredients
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@bettybossi.ch
Saffron sauce
Spaghetti
To serve
How it's done
Saffron sauce
Heat butter in a pan. Add the onion and garlic, sauté for approx. 3 mins. Pour in the wine and cream, add the saffron, bring to the boil. Reduce the heat, simmer for approx. 5 mins., season.
Spaghetti
Cook the spaghetti in boiling salted water until just al dente. Drain the spaghetti, retaining approx. 50 ml of the cooking water. Return the spaghetti to the pan, pour in the cooking water and sauce, mix, heat through.
To serve
Plate up the spaghetti with the salmon and cheese.
| Tip: | Garnish the spaghetti with microgreens. |
|---|---|
| Tip: | For the vegetarian version, leave out the salmon and serve with extra cheese instead. |
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