MasterChef ™
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Saffron Infused Fettuccine with Fennel Leek Cream Sauce
Fresh saffron-infused pasta with a fennel and leek cream sauce, served with Swiss chard
Zach (presenting to judges): "We are making a saffron infused fetuccini with a fennel and leek cream sauce."
Tiffany Derry: "How long did you cook the pasta for?"
Michelle: "It was probably about five minutes"
Gordon Ramsay: "Pasta is delicious. It's fragrant, it's textured, and it's rolled to utter perfection. I was a bit nervous about the cream sauce being a little bit too heavy, but the fact you pass those fennel seeds through there, so it's fragrant. Greens are delicious as well. Really good job."
Tiffany Derry: "There is definitely a care taken for the pasta. You get the beautiful color that you added with the saffron, and I'm so happy you used the Swiss chard because it gives it, like, this earthy flavor, which brightens it up a little bit."
Joe Bastianich: "The construction of the pasta looks perfect. It's inviting. I can't wait to taste it... Saffron is one of those killer ingredients in the MasterChef kitchen, and you guys dosed it like a pro. It really makes sense .... this dish could be served in the best Italian restaurant in ... Minneapolis."
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