Saffron Spaghetti Cooked Risotto-style

• 份量: 4 servings
• 准备时间: 5 minutes
• 总时间: 15 minutes

配料

350 g spaghetti (¾ pound)

½ liter vegetable broth (2 cups)

½ teaspoon saffron (threads or 1 sachet of saffron)

30 g unsulted butter (¼ stick)

2 tablespoon olive oil (extra virgin)

1 onion (small, finely chopped)

black pepper (freshly ground)

50 g Parmigiano Reggiano (~½ cup, grated + more to serve)

步骤

make the broth

first prepare a vegetable broth with carrots, onions, celery, potatoes and various flavorings. You can also prepare the broth 1 or 2 days in advance and store it in the refrigerator. When it's ready, put the broth on low heat and let it simmer while you wait to use it.

Chop the onion finely and set aside.

Bring plenty of water to a boil to cook the pasta and add salt. Dip the spaghetti without breaking them up. Cook them for 2 minutes, no more! The spaghetti should be soft enough to bend, but still uncooked.

Meanwhile, in a large pan sauté the onion in extra virgin olive oil and butter over low heat for a couple of minutes.

When the onion is translucent, drain the still uncooked spaghetti and put them in the pan with the onion. Stir and allow the spaghetti to take on flavor.

Then turn the heat up to medium and add broth.

Cook the spaghetti in the broth over medium heat for 5 minutes.

Taste the pasta often to figure out the degree of cooking! This is the hardest part. Be careful not to overcook the pasta. Better to add the broth a little at a time and taste.

When it's about 2 minutes to the end of cooking time, dissolve the saffron in some of the broth, about ¼ cup.

Add the saffron and stir. Raise the heat to high and finish cooking.

Turn off the heat. Add grated Parmigiano cheese and plenty of freshly ground black pepper and stir.

Saffron spaghetti cooked risotto-style are ready. Serve them immediately hot and creamy with an additional sprinkling of Parmigiano and freshly ground black pepper. Buon appetito!

营养

• 每份大小: 100 g
• 卡路里: 453 kcal
• 总脂肪: 12 g
• 饱和脂肪: 3 g
• 不饱和脂肪: 7 g
• 胆固醇: 9 mg
• 钠: 703 mg
• 总碳水化合物: 70 g
• 膳食纤维: 3 g
• 总糖: 5 g
• 蛋白质: 16 g