Saffron Tagliarini With Snails Sorrel Tomato Zucchini Recipes

SAFFRON TAGLIARINI WITH SNAILS, SORREL, TOMATO, ZUCCHINI

Steps:

• For the pasta:
• Combine ingredients in food processor or large mixer until dough ball forms.
• Rest mixed ingredients for half an hour to one hour in the fridge.
• Roll out through pasta machine to make thin, silky sheets then put through the machine at a tagliarini setting (or roll out by hand into a thin sheet and then cut noodles using a pizza cutter).
• Hang to dry over a broom handle; while still soft, curl into loose nests.
• For the sauce:.
• Clean and slice zucchini into strips.
• Halve the cherry tomatoes.
• Sauté strips of zucchini in olive oil with cherry tomatoes and crushed garlic over medium heat until vegetables soften.
• Add the snails and sorrel and season to taste, adding lemon zest and cooking till sorrel is softened and snails are heated through.
• Bring large pot of salted water to boil and add the pasta and cook for one to two minutes (or until al dente--if you are using freshly pasta, it will cook very quickly). Drain and toss with the snails and sorrel sauce.
• Serve immediately.

TAGLIARINI WITH MUSHROOMS, GARLIC AND SAGE

Steps:

• Bring a large pot of salted water to a boil.
• While the water is coming to a boil, heat two and a half tablespoons of the oil in a large, heavy skillet. Add the mushrooms and saute over high heat until they have wilted and have started to brown. Stir in the garlic and when it begins to color, reduce the heat to low.
• Add the pasta to the boiling water, stir in and cook it for two to three minutes. Drain it well, put it in a warm bowl and toss with the remaining half tablespoon of oil.
• Increase the heat under the skillet and stir in the sage and pepper flakes, season to taste with salt and pour over pasta. Toss well and serve with Parmesan cheese on side.

PASTA WITH ZUCCHINI, SHRIMP AND SAFFRON

Steps:

• Place the oil in a large skillet set over medium heat. Working in batches, brown the zucchini rounds in the hot oil until golden, about 2 to 3 minutes. Scoop the rounds out of the pan with a slotted spoon and drain them on paper towels. Repeat until all the zucchini is cooked.
• Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Meanwhile, combine the stock and saffron in a small saucepan and bring just to a boil. Set aside.
• Place the skillet in which the zucchini has cooked back over high heat. If there is less than 1 tablespoon of oil remaining in the pan, add a bit more. When the oil is very hot, add the shrimp and cook, stirring, until they are just cooked, about 2 minutes. Add the tomatoes and garlic and cook for an additional 2 to 3 minutes. Add the stock, basil and butter, and season to taste with salt and pepper.
• Drain the pasta and immediately add it to the pan with the sauce. Toss quickly over low heat until combined. Serve immediately with grated Parmesan on the side.

TAGLIARINI

Steps:

• 1. Saute onion, bell pepper and garlic in oil, add beef cook until beef is lightly browned. Add all ingredients except cheese. cook until noodles are done then add cheese, stir until cheese is mixed in. This can also be baked like a casserole.