Pasto allo Zafferano (Swiss Noodles With Saffron
"This recipe is from the canton of Ticino, the southernmost canton of Switzerland and the closest to Italy. Adapted from Cooking the Swiss Way. 1/4 teaspoon turmeric may be substituted for the saffron."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (335.7 g)
- Calories 499.9
- Total Fat - 21.2 g
- Saturated Fat - 10.3 g
- Cholesterol - 95.7 mg
- Sodium - 303 mg
- Total Carbohydrate - 56.6 g
- Dietary Fiber - 7.2 g
- Sugars - 0.1 g
- Protein - 21.4 g
- Calcium - 165.8 mg
- Iron - 1.6 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Cook pork in a large skillet over medium-high heat, stirring constantly and breaking meat up into small pieces.
Step 2
Drain excess fat and return meat to pan.
Step 3
Reduce heat to medium and add salt, pepper, basil, water, and bouillon cube. Simmer for 5 minutes.
Step 4
Stir cornstarch and cream together.
Step 5
Bring pork mixture to a boil. Slowly stir in cornstarch mixture. Continue to cook and stir until mixture becomes thick and creamy, about 1 minute.
Step 6
Reduce heat to low and add saffron, stirring until well blended.
Step 7
Simmer, uncovered, until ready to serve.
Step 8
Prepare fettuccine according to package directions. Drain well.
Step 9
Place noodles in 4 individual serving bowls.
Step 10
Ladle sauce over noodles and top with parsley and cheese.
Tips
No special items needed.
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