Fettuccine With Shiitakes In A Saffron Cream Sauce Recipes

FETTUCCINE WITH SHIITAKES IN A SAFFRON CREAM SAUCE

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, bring the wine to a boil in a small saucepan and add the saffron. Remove from heat and let it infuse for 5 minutes.
• Add the pasta to the boiling water and cook for 12 minutes, or until the pasta is just done.
• While pasta is cooking, heat the oil and butter in a large frying pan over medium heat. Add the shallots, mushrooms, peppers (optional), salt and pepper. Cook until very lightly browned, about 5 minutes.
• Add the wine and saffron and boil for 2 mintues.
• Add the cream, bring to a boil, reduce heat and simmer until slightly thickened, about 2 minutes.
• If, like me, you reduced the volume of cream, the sauce may be runny. Make a slurry with a tablespoon of flour in two tablespoons water. Stir into the sauce and simmer until slightly thickened.
• Drain the pasta. Toss it with the sauce, parmesan and parsley. Serve immediately in large pasta bowls.

CHICKEN SCALLOPINE WITH SAFFRON CREAM SAUCE

Steps:

• Warm the olive oil in a large skillet over high heat. Season the chicken
• cutlets with salt and pepper. Cook the chicken until golden and cooked
• through, about 2 to 3 minutes per side. Transfer the chicken to serving
• plate and tent with foil to keep warm. Turn the heat to medium, add the
• shallot and the garlic and cook until tender, about 2 minutes.
• Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
• Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
• Sprinkle with parsley and serve immediately.

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.

FETTUCCINE WITH SHIITAKE MUSHROOM SAUCE

Steps:

• Place dried mushrooms in medium bowl. Add hot water and let soak until softened, about 30 minutes. Remove mushrooms from water, squeezing excess water back into bowl. Strain and reserve soaking liquid. Slice mushrooms, discarding stems.
• Heat oil in heavy large skillet over medium heat. Add bacon and cook until fat renders, stirring frequently, about 3 minutes. Pour off half of fat. Add shallots to bacon in skillet and sauté 1 minute. Add dried and fresh mushrooms and rosemary and sauté 3 minutes. Add stock and mushroom-soaking liquid. Boil until liquid is reduced to glaze, about 10 minutes. Add half and half and simmer until beginning to thicken, about 5 minutes. Remove from heat. (Can be prepared 3 days ahead. Cover and refrigerate.)
• Add pasta to large pot of boiling salted water. Cook until just tender but still firm to bite, stirring occasionally.
• Meanwhile, rewarm mushroom sauce over medium-low heat.
• Drain pasta. Add to sauce and stir until coated. Mix in 2/3 cup Parmesan. Season with salt and pepper. Transfer to plates. Sprinkle with parsley.

FETTUCCINE IN CREAM SAUCE

Steps:

• Drop fettuccine into boiling water with salt added. Cook to desired degree of tenderness, 4 to 5 minutes for fresh pasta and about 9 minutes for dried.
• Bring cream to simmer.
• Drain pasta immediately and return to kettle. Add pepper and butter and toss until butter is melted. Add cream and cheese and stir gently to blend.

FETTUCCINE WITH CREAMY TOMATO AND SAUSAGE SAUCE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices, sage and crushed red pepper. Simmer until sauce thickens, stirring occasionally, about 15 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.
• Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.