Saffron Fazzoletti with Sausage and Mushrooms |
Author: Ciao Chow Linda
- FOR THE PASTA:
- 2 cups flour
- 4 eggs
- 2 packages (glassine envelopes) of saffron
- 1 tablespoon hot water
- FOR THE SAUCE
- 1½ links of sweet Italian sausage (about ½ pound)
- 8-10 small portobello (or cremimi) mushrooms
- 1 shallot, minced
- 1 garlic cloves, minced
- ¼ olive oil
- fresh sage leaves
- fresh thyme leaves
- salt, pepper
- minced parsley
- a little pasta water
- parmesan cheese
- Dissolve the saffron in the hot water.
- Place the flour (keep ½ cup of the flour aside) and eggs and the watered down saffron into a food processor (or mix by hand if you have the strength).
- If the dough is too sticky, add the rest of the flour, a little at a time.
- When the mixture has turned into a ball, remove to a wooden board.
- Knead a bit more (keeping flour on the board) until the dough is smooth.
- Shape it into a ball (or two balls) and wrap in plastic wrap, or keep covered under a bowl.
- Let the dough rest for a half hour.
- When ready to shape the dough, roll it by hand to a thin consistency, or using a pasta machine, roll it to the smallest number on the setting.
- For the fazzoletti, cut into 4 inch squares.
- This recipe makes a lot of fazzoletti, but you can shape some of it into fettuccine, or pappardelle or other shapes and reserve for other meals.
- I used 12 fazzoletti for two people and it was plenty for a meal.
- If you're making it as a first course, you will want fewer fazzoletti for two people.
- Boil the fazzoletti in ample salted water and add to the sauce.
- FOR THE SAUCE;
- Add half the olive oil to a large saucepan.
- Heat to a medium heat, and add the sausage, crumbling it into pieces, and removing the casing.
- Wash the mushrooms and cut into quarters.
- Add the mushrooms to the sausage and when almost cooked, add the minced shallot and garlic.
- Add the fresh sage leaves and thyme leaves and let everything cook for about 10 minutes.
- Start cooking the fazzoletti in the boiling water.
- They should take only a few minutes to cook.
- Meanwhile, if the sauce looks too dry, add some of the pasta water.
- Drain the fazzoletti and add to the sauce.
- Don't worry if some of the water comes along with it.
- Gently stir the pasta into the sauce, letting it absorb the flavors, and reducing the water.
- Season with salt and pepper.
- When the water is nearly all gone, add the rest of the olive oil.
- Toss gently into a serving bowl, and sprinkle with grated parmesan cheese and minced parsley,
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2020/10/saffron-fazzoletti-with-sausage-and-mushrooms.html
3.5.3251