Pairs well with Saffron Spatzle with Grana Padano Cream
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Saffron Spatzle with Grana Padano Cream
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A delicate and elegant Italian dish combining saffron-infused spatzle pasta with a creamy Grana Padano cheese sauce, garnished with toasted hazelnuts, chives, and thyme. This dish unites flavors inspired by Milan and Cortina.
00:15:00 total
Serves 4
medium
Main Various
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Ingredients
- 00 flour - 250 g (sifted)
- eggs - 3 (medium size)
- water - 150 g (room temperature, with dissolved saffron)
- salt - watch the video to see (to taste)
- nutmeg - watch the video to see (to taste)
- saffron - 2 sachets (2 sachets dissolved in water)
- Grana Padano cheese - 300 g (grated)
- fresh cream - 225 g (liquid, for the cream sauce)
- black pepper - watch the video to see (to taste)
- thyme - to taste (fresh, for garnish and flavor)
- hazelnuts - to taste (toasted, for garnish)
- chives - to taste (fresh, finely chopped for garnish)
Instructions
- Prepare the spatzle dough: In a bowl, sift the flour and combine with the eggs. Season with salt and nutmeg. Dissolve the saffron in water and add to the dough mixture. Mix until smooth and free of lumps.
- Make the Grana Padano cream: Heat the fresh cream over low heat. Gradually add the grated Grana Padano cheese while stirring continuously until a creamy sauce forms. Season with black pepper to taste.
- Cook the spatzle: Using a spatzle hob or similar tool, press the dough directly into boiling water. When the spatzle float to the surface, remove them with a slotted spoon.
- Combine spatzle with cream: Transfer the cooked spatzle into the pan with the Grana Padano cream sauce and stir well to coat evenly.
- Plate and garnish: Serve the creamy saffron spatzle on plates. Garnish generously with toasted hazelnuts, finely chopped chives, and thinly sliced fresh thyme.
