The glorious days that I get to enjoy them, I usually save 2 or 3 recipes I would like to make.
I also have hundreds of cooking magazines with sticky notes, cookbooks, pictures, Cd's, software,...napkins, papers, notes, clippings....out of control!
What should I cook first?? How can I get organize?
That time will come...
Giallo Zafferano, an Italian website that I love. I have try several of their recipes and they were all keepers. The original name of this recipe is: Tagliatelle mimosa
- flour, 300 gr
- 3 medium eggs
- 1 clove garlic
- 250 gr hake (or cod)
- 80 gr bread crumbs
- 50 gr grated Parmigiano Reggiano
- 1 packet saffron
- 2 cloves garlic
- 1/2 cup brandy
- 30 g butter
- 2 Tbs Olive oil
- 250 ml heavy cream
let it rest covered for at least half an hour in a cool place. Then roll out the pastry and ass it through the pasta machine. (or you can cut them by hand) or....just buy fresh pasta.
Meanwhile, remove any bones in fish, cut into pieces and chop it in a food processor. Pour into a bowl, add the garlic clove crushed , bread crumbs, Parmesan, egg, salt, pepper and saffron dissolved in a tablespoon of water; mix well. You will get a bright yellow mix. Form it into very small balls.
Put the oil, butter and two cloves of garlic in a pan and add the meatballs, sauté 2 minutes, then add the brandy, add the cream season with salt and pepper and then turn off the heat. Cook the noodles in salted water and then, once drained, mix them in a pan with the sauce . Sauté for a couple of minutes, then serve dividing the meatballs in the various dishes. Sprinkle with chopped parsley.