Tagliolini with Mushrooms, Saffron and Parmesan Cream

Mains
Pasta

Easy Level:

Slightly less easy

Cook Time:

45 Mins

Servings:

5

For the month of September, we’re partnering with DBS on the DBS “Live Your Dream” initiative to introduce you 3 home-grown chefs!
First up, meet Chef William Bai from Buona Terra, who brings us his homemade recipe of Tagliolini Al Pioppini (AKA Tagliolini with Mixed Mushrooms Saffron and Parmesan Cream) It’s a lovely dish to cook for your loved ones on a weekend date or for an atas family feast in the comfort of home. The recipe is good for up to 5 people, and is a fun way to learn how to make your own pasta. If you don’t have your own pasta maker, you can buy them off the shelf and do the sauce too, which makes it so easy to prepare. Remember to stir and toss the pasta until the sauce thickens!
“To cook with my heart and to learn in earnest.” This dedication that Chef William has towards cooking and the love of food is an admirable one. Watch the full video and hear from Chef William how being an aspiring chef is like in Singapore! (http://go.dbs.com/lydwilliam) You can also support local talents like Chef William in the DBS “Live Your Dream” culinary competition at SAVOUR festivals: go.dbs.com/liveyourdream

Steps

1

Boil saffron stamens with ½ cup water for the flavour and colour.
Boil saffron stamens with ½ cup water for the flavour and colour.
Mark as completed

2

Mix semolina flour, plain flour, fresh egg yolk
Mix semolina flour, plain flour, fresh egg yolk
Mark as completed

3

Add in 1/2 cup saffron water a little at a time until the dough is smooth.
Add in 1/2 cup saffron water a little at a time until the dough is smooth.
Mark as completed

4

Once dough is ready, cover and allow to rest it in chiller to set for at least 1 hour before use.
Once dough is ready, cover and allow to rest it in chiller to set for at least 1 hour before use.
Mark as completed

5

Roll dough out using a pasta machine until 0.1cm thickness.
Roll dough out using a pasta machine until 0.1cm thickness.
Mark as completed

6

Cut into stands of pasta
Cut into stands of pasta
Mark as completed

7

Place Milk, Cream, Parmesan & Saffron into a mixing bowl
Place Milk, Cream, Parmesan & Saffron into a mixing bowl
Mark as completed

8

Place the mixing bowl over a water bath
Place the mixing bowl over a water bath
Mark as completed

9

When the cheese starts to soften, remove from stove and place in a blender
When the cheese starts to soften, remove from stove and place in a blender
Mark as completed

10

Blend till smooth consistency. Taste and season with salt.
Blend till smooth consistency. Taste and season with salt.
Mark as completed

11

Place in sauce pan and keep at simmer
Place in sauce pan and keep at simmer
Mark as completed

12

Heat up pan, add in some butter and mushroom. Sauté the mushroom for 2-3 minutes
Heat up pan, add in some butter and mushroom. Sauté the mushroom for 2-3 minutes
Mark as completed

13

Deglaze with 200 grams chicken stock.
Deglaze with 200 grams chicken stock.
Mark as completed

14

Let it simmer for 2-3 minutes to extract the mushroom flavour into the stock.
Let it simmer for 2-3 minutes to extract the mushroom flavour into the stock.
Mark as completed

15

Taste and season with salt & pepper. Keep at the simmer.
Taste and season with salt & pepper. Keep at the simmer.
Mark as completed

16

Mix well and top with a few drops of Truffle Oil
Mix well and top with a few drops of Truffle Oil
Mark as completed

17

Add in the freshly made pasta into salted boiling water.
Add in the freshly made pasta into salted boiling water.
Mark as completed

18

Blanch for 30 seconds to 45 seconds depending on the thickness of the pasta.
Blanch for 30 seconds to 45 seconds depending on the thickness of the pasta.
Mark as completed

19

Drain the pasta and combine with the mushroom sauce.
Drain the pasta and combine with the mushroom sauce.
Mark as completed

20

Stir the pasta a few rounds to release the starch, until the sauce start to thicken.
Stir the pasta a few rounds to release the starch, until the sauce start to thicken.
Mark as completed

21

Fold in 1 table spoon chopped parsley and cheese
Fold in 1 table spoon chopped parsley and cheese
Mark as completed

22

Place saffron sauce on the base of the plate
Place saffron sauce on the base of the plate
Mark as completed

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