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Saffron pappardelle with anchovies and orange

ingredients

servings

4

Pappardelle, pasta

360 grams

Anchovies in oil

50 grams

Oranges

2 unit

Saffron in pistils

15 grams

Garlic

1 wedge

Extra virgin olive oil

to taste

Iodized salt

to taste

first courses from Italy

Saffron pappardelle with anchovies and orange

Saffron pappardelle with anchovies and orange

with gluten with fish source of C vitamins

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Saffron pappardelle with anchovies and orange

Cooking is experience, experience is also venturing: venture to make unusual combinations to put together seemingly conflicting ingredients together, and the more the flavors seem discordant longer match perfectly as this dish was born a bit by accident and result instead of big effect ..

Saffron pappardelle with anchovies and orange step 1

step 1

Prepare a pot with water to cook the pasta, picked up the juice from oranges and set aside.

Saffron pappardelle with anchovies and orange step 2

step 2

In a pan pour a wire dolio and fry one garlic clove, garlic is golden just pull it out and pour the anchovy fillets and blended with 4 tablespoons of orange juice.

Saffron pappardelle with anchovies and orange step 3

step 3

As soon as water will reach the right temperature pour the pasta and cook 4 or 5 minutes, take a ladle of cooking water, pour it into a cup and dissolve the saffron.

Saffron pappardelle with anchovies and orange step 4

step 4

After this time, drain the pasta, put it back in the pot over low heat and add saffron dissolved, stir gently and add the orange juice.

Saffron pappardelle with anchovies and orange step 5

step 5

Continue to cook the pappardelle for a few more minutes and add finally the sauce of anchovies, stir and mix all ingredients well, add salt if necessary.

Saffron pappardelle with anchovies and orange step 6

step 6

Serve decorated with orange zest and a few anchovy fillet.

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