Swiss fettuccine with saffron

This is a sample of the food served in the Swiss Italian cantons, where pasta is preferred to the all traditional fried potatoes.

Swiss fettuccine with saffron recipe

Saffron is used to flavor food and to color it pale golden yellow. Turmeric is often sugggested as a substitute for saffron. Although turmeric adds a similar pale yellow color, the flavor is completely different.

Ingredients

Procedure

1. Prepare fetuccini according to package instructions. Drain and keep warm.
2. Brown pork in a large skillet, stirring constantly, then drain drain excess fat. Add chicken stock, lower heat and simmer gently for 10 minutes.
3. Blend cornstarcha and cream. Add this mixture to the simmering pork a little at a time, stirring continously. The sauce will soon - about 1-2 minutes - become thick and creamy.
4. Turn heat to lowes and add saffron, stirring until blended. Let the sauce simmer, uncovered, until ready to serve.
5. Distribute pasta among 4 serving bowls. Ladle saffron sauce over noodles, top with cheese, and serve.
   

Recipe type

Dinner, Light meal, Main meal.