"Recipes from the Chef's Kitchen"

Show 405

Glenn Walden

ATI Career Institue
703 821-8570


Saffron Pasta II
(servings 10)
Ingredients:
1) 4 ounces water
2) 1 pinch salt
3) 1/2 tsp. saffron
4) 4 each large eggs
5) 3 1/4 cups all-purpose flour

Preparation:
1) Place, water, salt and saffron in a sauce pan.
2) Bring to a boil.
3) Reduce by 1/2.
4) Cool to room temperature.
5) Add cooked saffron water to eggs and whisk to blend completely.
6) Place flour in a bowl. Form a well.
7) Add egg mixture to well.
8) Using a fork, stir egg into flour until the dough comes together.
9) Knead dough 3 minutes.
10) Wrap dough in plastic and let rest 10 minutes.
11) Roll out dough to desired thickness using pasta maker.
12) Cut to desired size.

Notes:
1) Spinach paste can be substituted for saffron water - use 2
     ounces pureed spinach.
2) Red pepper paste can be substituted for saffron water - use
     2 ounces pureedpimiento or roasted red pepper.


Shrimp Saute with Saffron Pasta
(servings 2)
Ingredients:
1)  2 tbs. olive oil
2)  12 ounces shrimp - peeled and de-veined
3)  1 tbs. minced shallot
4)  1 tbs. minced garlic
5)  2 ounces white wine
6)  2 tbs. fresh basil - chiffonade
7)  1/2 cup tomato - concasse
8)  8 ounces saffron pasta - cooked
9)  2 tsp. seasoned salt
10)2 ounces grated parmesan cheese
11)2 each basil sprigs

Preparation:
1) Heat a saute pan.
2) Add olive oil and heat.
3) Place shrimp in hot oil and cook until pink, toss to
     cook the other side.
4) Add shallots and garlic, cook until the aroma developes.
5) Deglaze pan with wine.
6) Add fresh basil and tomato concasse.
7) Add cooked pasta to the saute pan, toss to heat.
8) Adjust seasoning to taste.
9) Arrange pasta on a dinner plate with shrimp around.
10)Finish with fresh grated parmesan cheese and flesh basil
      sprig.


Good Eating!!!