Tagliolini with Mushrooms, Saffron and Parmesan Cream

45 mins

medium

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

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Directions

1.

Boil saffron stamens with ½ cup water for the flavour and colour.
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2.

Mix semolina flour, plain flour, fresh egg yolk
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3.

Add in 1/2 cup saffron water a little at a time until the dough is smooth.
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4.

Once dough is ready, cover and allow to rest it in chiller to set for at least 1 hour before use.
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5.

Roll dough out using a pasta machine until 0.1cm thickness.
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6.

Cut into stands of pasta
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7.

Place Milk, Cream, Parmesan & Saffron into a mixing bowl
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8.

Place the mixing bowl over a water bath
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9.

When the cheese starts to soften, remove from stove and place in a blender
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10.

Blend till smooth consistency. Taste and season with salt.
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11.

Place in sauce pan and keep at simmer
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12.

Heat up pan, add in some butter and mushroom. Sauté the mushroom for 2-3 minutes
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13.

Deglaze with 200 grams chicken stock.
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14.

Let it simmer for 2-3 minutes to extract the mushroom flavour into the stock.
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15.

Taste and season with salt & pepper. Keep at the simmer.
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16.

Mix well and top with a few drops of Truffle Oil
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17.

Add in the freshly made pasta into salted boiling water.
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18.

Blanch for 30 seconds to 45 seconds depending on the thickness of the pasta.
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19.

Drain the pasta and combine with the mushroom sauce.
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20.

Stir the pasta a few rounds to release the starch, until the sauce start to thicken.
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21.

Fold in 1 table spoon chopped parsley and cheese
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22.

Place saffron sauce on the base of the plate
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