Saffron? Not just rice, make some pasta with it | Chef Recipes | Reporter Gourmet S.r.l.
The Emilia-Romagna region triumphs with its variety of flavors and products in this dish where fresh egg pasta becomes the casket enclosing a filling of...
Ingredients
- 360 g smoked eel
- 150 g squacquerone cheese
- 12 g of lemon zest
- Fennel
- Tarragon
- 25o g remilled semolina
- 250 g flour
- 360 g fresh egg yolk
- 3 g salt
- 3 g extra-virgin olive oil
- Saffron to taste
- 200 g peeled potatoes
- Mussels to taste and their cooking water
- Butter and herbs for seasoning
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