Recipes, re-invented from cooking shows
Saffron Infused Fettuccine with Fennel Leek Cream Sauce
Prep. Time:
Baking Time:
Total Time:
30 mins
35 mins
65 mins
Serves:
Serves 4
A luxurious yet approachable pasta dish that transforms humble ingredients into restaurant-quality elegance. Chef's Tips Make it easier: Use high-quality store-bought fresh pasta – it's completely acceptable and saves significant time Wine substitute: If avoiding alcohol, use additional cream...
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Ingredients
SAFFRON PASTA: 12 oz fresh fettuccine (store-bought works perfectly) OR dried pasta 1/2 tsp saffron threads 3 tbsp warm heavy cream 2 tbsp butter
CARAMELIZED FENNEL AND LEEK CREAM: 2 large leeks, white and light green parts only, halved lengthwise and sliced 1 large fennel bulb, cored and thinly sliced (reserve fronds for garnish) 3 tbsp butter 2 tbsp olive oil 1/2 cup dry white wine 1 cup heavy cream 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving 2 tbsp fresh lemon juice 1/4 tsp red pepper flakes Salt and freshly ground black pepper
WILTED GREENS: 4 cups baby spinach or Swiss chard, roughly chopped 2 cloves garlic, minced 1 tbsp olive oil
GARNISH: Reserved fennel fronds, chopped Extra Parmigiano-Reggiano Freshly cracked black pepper Lemon zest
Method
Prepare the saffron infusion: Steep saffron threads in warm cream for 15 minutes until deeply golden. This creates a more luxurious base than water. Caramelize the vegetables: Heat butter and olive oil in a large skillet over medium heat. Add leeks and fennel with a pinch of salt. Cook slowly for 15-20 minutes, stirring occasionally, until deeply caramelized and golden. The key is patience here – proper caramelization creates incredible depth. Build the sauce: Add wine to deglaze, scraping up any browned bits. Let it reduce by half. Pour in cream and the saffron mixture. Simmer for 5-8 minutes until thickened enough to coat a spoon. Stir in Parmigiano-Reggiano, lemon juice, and red pepper flakes. Season with salt and pepper. Keep warm. Cook the pasta: Bring a large pot of well-salted water to boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup pasta water before draining. Prepare the greens: While pasta cooks, heat olive oil in another pan. Sauté garlic for 30 seconds, add greens and cook until just wilted. Season with salt and pepper. Bring it together: Add drained pasta to the cream sauce along with 2 tbsp butter. Toss gently, adding pasta water as needed to create a silky sauce that coats each strand. The starch helps everything come together beautifully. Serve immediately: Divide pasta among warm bowls. Top with wilted greens, fennel fronds, extra cheese, lemon zest, and freshly cracked pepper.
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Instructions
Prepare the saffron infusion: Steep saffron threads in warm cream for 15 minutes until deeply golden. This creates a more luxurious base than water.
Caramelize the vegetables: Heat butter and olive oil in a large skillet over medium heat. Add leeks and fennel with a pinch of salt. Cook slowly for 15-20 minutes, stirring occasionally, until deeply caramelized and golden. The key is patience here – proper caramelization creates incredible depth.
Build the sauce: Add wine to deglaze, scraping up any browned bits. Let it reduce by half. Pour in cream and the saffron mixture. Simmer for 5-8 minutes until thickened enough to coat a spoon. Stir in Parmigiano-Reggiano, lemon juice, and red pepper flakes. Season with salt and pepper. Keep warm.
Cook the pasta: Bring a large pot of well-salted water to boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup pasta water before draining.
Prepare the greens: While pasta cooks, heat olive oil in another pan. Sauté garlic for 30 seconds, add greens and cook until just wilted. Season with salt and pepper.
Bring it together: Add drained pasta to the cream sauce along with 2 tbsp butter. Toss gently, adding pasta water as needed to create a silky sauce that coats each strand. The starch helps everything come together beautifully.
Serve immediately: Divide pasta among warm bowls. Top with wilted greens, fennel fronds, extra cheese, lemon zest, and freshly cracked pepper.
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Ingredients
SAFFRON PASTA:
12 oz fresh fettuccine (store-bought works perfectly) OR dried pasta
1/2 tsp saffron threads
3 tbsp warm heavy cream
2 tbsp butter
CARAMELIZED FENNEL AND LEEK CREAM:
2 large leeks, white and light green parts only, halved lengthwise and sliced
1 large fennel bulb, cored and thinly sliced (reserve fronds for garnish)
3 tbsp butter
2 tbsp olive oil
1/2 cup dry white wine
1 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
2 tbsp fresh lemon juice
1/4 tsp red pepper flakes
Salt and freshly ground black pepper
WILTED GREENS:
4 cups baby spinach or Swiss chard, roughly chopped
2 cloves garlic, minced
1 tbsp olive oil
GARNISH:
Reserved fennel fronds, chopped
Extra Parmigiano-Reggiano
Freshly cracked black pepper
Lemon zest
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