Swiss fettuccine with saffron
Summary
Yield
Source Swiss cuisine
Prep time 5 minutes Recipes Lunch Dinner Main meal Light meal Switzerland Europe Easy
Description
Saffron is used to flavor food and to color it pale golden yellow. Turmeric is often suggested as a substitute for saffron. Although turmeric adds a similar pale yellow color, the flavor is completely different.
Ingredients
1⁄2 Pound pork (ground) 1⁄2 Teaspoon basil (dried sweet basil) 3 Cup chicken broth 2 1⁄2 Tablespoon cornstarch 1⁄2 Cup light cream 1⁄2 Teaspoon saffron (strands, loosely packed) 8 Ounce fettuccine 6 Tablespoon Parmesan cheese (grated) salt and pepper (to taste, white pepper is best)
Instructions
- Prepare fettuccine according to package instructions. Drain and keep warm.
- Brown pork in a large skillet, stirring constantly, then drain drain excess fat. Add chicken stock, lower heat and simmer gently for 10 minutes.
- Blend cornstarch and cream. Add this mixture to the simmering pork a little at a time, stirring continuously. The sauce will soon - about 1-2 minutes - become thick and creamy.
- Turn heat to lower and add saffron, stirring until blended. Let the sauce simmer, uncovered, until ready to serve.
- Distribute pasta among 4 serving bowls. Ladle saffron sauce over noodles, top with cheese, and serve.
Notes
Metric
225 g
ground pork
1/4 tsp
salt
1/4 tsp
white pepper
1/2 tsp
dried sweet basil
750 ml
chicken stock
60g
cornstarch
125 ml
light cream
1/2 tsp
saffron strands, loosely packed
225 g
fettucini
100 g
grated Parmesan cheese
Serving size: 1 serving is 1/4 of the original recipe.
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
593.12
Calories From Fat (52%)
307.98
% Daily Value
Total Fat 34.24g
53%
Saturated Fat 13.37g
67%
Cholesterol 64.17mg
21%
Sodium 778.81mg
32%
Potassium 388.53mg
11%
Carbohydrates 50.42g
17%
Dietary Fiber 1.52g
6%
Sugar 0.10g
Sugar Alcohols 0.00g
Net Carbohydrates 48.90g
Protein 20.43g
41%
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Summary
| Yield | |
|---|---|
| Source | Swiss cuisine |
| Prep time | 5 minutes |
| Recipes | Lunch Dinner Main meal Light meal Switzerland Europe Easy |
Description
Saffron is used to flavor food and to color it pale golden yellow. Turmeric is often suggested as a substitute for saffron. Although turmeric adds a similar pale yellow color, the flavor is completely different.
Ingredients
| 1⁄2 | Pound | pork (ground) |
| 1⁄2 | Teaspoon | basil (dried sweet basil) |
| 3 | Cup | chicken broth |
| 2 1⁄2 | Tablespoon | cornstarch |
| 1⁄2 | Cup | light cream |
| 1⁄2 | Teaspoon | saffron (strands, loosely packed) |
| 8 | Ounce | fettuccine |
| 6 | Tablespoon | Parmesan cheese (grated) |
| salt and pepper (to taste, white pepper is best) |
Instructions
- Prepare fettuccine according to package instructions. Drain and keep warm.
- Brown pork in a large skillet, stirring constantly, then drain drain excess fat. Add chicken stock, lower heat and simmer gently for 10 minutes.
- Blend cornstarch and cream. Add this mixture to the simmering pork a little at a time, stirring continuously. The sauce will soon - about 1-2 minutes - become thick and creamy.
- Turn heat to lower and add saffron, stirring until blended. Let the sauce simmer, uncovered, until ready to serve.
- Distribute pasta among 4 serving bowls. Ladle saffron sauce over noodles, top with cheese, and serve.
Notes
Serving size: 1 serving is 1/4 of the original recipe. Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. |
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