Best 4 Pappardelle In Saffron Cream Recipes

SAFFRON CREAM SCONES

Steps:

• Combine the heavy cream and saffron in a small saucepan. Bring to a bare simmer over medium heat, then remove from the heat and transfer to a bowl; let stand, stirring often, 10 minutes. Transfer to the refrigerator and let cool, stirring occasionally, about 20 minutes; stir in the vanilla. Combine the raisins and sherry in a small bowl and microwave 45 seconds; set aside.
• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Whisk the flour, granulated sugar, baking powder and salt in a large bowl. Work in the butter with your fingers until the mixture looks like coarse meal. Add the raisin mixture, then add the saffron cream, reserving 1 tablespoon (with a few of the threads) for brushing. Mix with a wooden spoon to make a soft dough.
• Turn the dough out onto the prepared baking sheet and form into a 7-inch round, about 3/4 inch thick. Cut into 8 wedges and pull them about 1 inch apart. Brush with the reserved saffron cream and sprinkle with the coarse sugar.
• Bake until the scones are puffed and golden brown around the edges, 14 to 16 minutes. Transfer to a rack and let cool slightly. Serve with butter.

PAPPARDELLE WITH ASPARAGUS AND LEMON

Steps:

• Snap off the tough ends of the asparagus and cut each stalk into 3 to 4 pieces, slicing on the diagonal. Cook the asparagus in a pot of lightly salted, boiling water for 2 minutes, or until tender but still firm. Immediately place in a bowl of ice water, or under cold running water. After asparagus cool, drain, cover with plastic wrap and set aside. Cook pasta in a large pot of boiling salted water until al dente (barely tender), about 10 to 12 minutes. While the pasta is cooking, combine lemon juice and white wine in a small non-stick skillet and cook over medium-high heat until reduced to 2 to 3 tablespoons. Add salt and cream and reduce to about 2/3 cup. Remove from heat and stir in one tablespoon of the lemon zest. Cover to keep warm until the pasta is cooked. When pasta is cooked, drain and return it to the cooking pot. Add asparagus pieces, lemon cream sauce and minced parsley. Toss gently to combine. Transfer to a warm serving platter or plates. Garnish with remaining tablespoon of lemon zest and serve.

PAPPARDELLE AND SHIITAKE MUSHROOMS IN SAFFRON CREAM SAUCE

Steps:

• Place a large stock pot (8-quart or larger) of lightly salted water over high heat, to bring to a boil for the pasta. In a large nonstick or well-seasoned saute pan over medium heat, heat 1 tablespoon olive oil and add mushroom slices. Saute until mushrooms are limp, about 2 minutes. Remove from pan with a slotted spoon, and set aside in a bowl.
• Add diced tomato to the pan. Saute until heated through, about 1 minute. Remove with a slotted spoon, and place in a bowl.
• Add 1/2 tablespoon of the remaining oil to the pan. Add yellow peppers, and saute until limp, about 3 minutes. Remove to a bowl. Add garlic to the pan and saute lightly; do not brown. Remove to bowl of peppers. Place pappardelle in pot of boiling water, and cook until al dente, about 8 minutes.
• While pasta is cooking, add remaining 1/2 tablespoon oil to the saute pan. Increase heat to medium-high, and add shrimp. Saute until shrimp are pink but not fully cooked, about 2 minutes. Remove with a slotted spoon, and place in a bowl.
• Reduce heat under pan to medium, and add wine, fish stock or clam broth, chicken stock and any juices collected in the bowls of mushrooms, tomatoes, peppers and shrimp. Stir well with a wooden spoon, scraping the bottom of the pan. Add the cream and saffron, and bring to a simmer. Cook, stirring, until sauce thickens and turns yellow from the saffron, about 3 minutes. Add the reserved vegetables and shrimp. Heat through, and add salt and pepper to taste. Add butter, if desired, and stir gently until it has melted. Add chives, reduce heat to very low, and cover pan.
• Drain pasta well, and transfer to a warm serving bowl. Add saffron cream sauce, and toss gently to mix well. Serve immediately.

SAFFRON PAPPARDELLE

Steps:

• Put the saffron threads, sun dried tomatoes and thyme into a bowl with 1/4 cup boiling hot water. Soak for 30 minutes.
• Wash the shrimp and carefully remove and discard the shells, but leave the heads and tails intact. Pull the head from each squid and discard the quill. Cut the tentacles from the head and rinse under cold water. Pull off and discard the outer skin and cut the flesh into 1/4 inch rings. Cut the monkfish into 1" cubes. Set aside.
• Put the garlic, onions and fennel into a pan with the wine. Cover and simmer for 5 minutes until tender. Stir occassionally.
• Stir in the monkfish and the saffron mixture. Cover and cook 3 more mins, then stir in the shrimp and the squid. Cover and cook gently (do not overcook) for 1- 2 minutes.
• Meanwhile, cook the pasta in a large saucepan of boiling, salted water according to the instructions until just under el dente. Drain throughly.
• Divide the pasta among four serving dishes and top with the sauce, sprinkle with parsley and serve immediately.