Vermicelli pasta with Saffron
calories: medium
category: first course
cost: high
difficulty: easy
preparation time: 20
Ingredients
Vermicelli 400 gr.
Grated Parmesan cheese 50 gr.
Cooked ham 100 gr.
Liquid cream a glass
Eggs two raw yolks and one hard-boiled
Saffron 1 small packet
Parsley a sprig
Salt to taste
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Grated Parmesan cheese 50 gr.
Cooked ham 100 gr.
Liquid cream a glass
Eggs two raw yolks and one hard-boiled
Saffron 1 small packet
Parsley a sprig
Salt to taste
See our
Wine Tips
for your meals
Preparation Boil the pasta. Heat the cream and add the diced, cooked ham. Dilute the saffron in a little water and add. Bring to the boil. Remove it from the fire and add the two raw egg yolks, stirring energetically.
Drain the pasta, season it with the creamy mixture. Dice the parsley finely and spray it over. Pass the hard-boiled yolk through the sieve. Stir in and serve. The Chef's tips Orvieto is a 12 to 12.5 dry white wine with a strong fragrance to be served at 10 to 12°C Curiosity Saffron is one of the most expensive spices there are in existence at the present time and is used with parsimony, however a little goes a long way to add fragrance and taste to this recipe.
Drain the pasta, season it with the creamy mixture. Dice the parsley finely and spray it over. Pass the hard-boiled yolk through the sieve. Stir in and serve.
