Alexandra Dudley
Saffron Tagliatelle with Grana Padano Breadcrumbs and Crispy Parsley. This is such a quick and delicious pasta dish for a dinner party of date night. The Grana Padano and saffron create a beautifully rich sauce and the crispy breadcrumbs have a slightly chilli kick and rich nuttiness from the Grana Padano. I love the GranaPadano Riserva for this. Aged for over 20 months it has such a good depth of flavour and really makes this sauce. Also I highly recommend making your breadcrumbs this way. Really adds something extra.
Serves 2 but double up or triple for when you have friends over!
Ingredients
- Pinch of saffron 50ml boiling water
- 1 small bunch of parsley, leaves picked
- Olive oil
- 1 small clove of garlic, finely grated
- 50 g butter
- 200 g tagliatelle
- 100 g Grana Padano, finely grated
- For the breadcrumbs
- 70 g breadcrumbs 1 tsp chilli flakes
- Salt and pepper
- 15 g Grana Padano, finely grated
Preparation
Place the saffron in a small bowl with boiling water and allow it to steep.
For the breadcrumbs, heat a good glug of olive oil in a frying pan, add the breadcrumbs and chilli flakes and cook over a medium heat until golden. Stir through the Grana Padano and cook until crisped
For the crispy parsley, heat a layer of olive oil in a small saucepan with one parsley leaf. As soon as the leaf begins to sizzle add the remaining leaves and switch off the heat. Cook for about 15 seconds then transfer to a paper towel lined plate using a fork.
Cook the tagliatelle as per instructions. As it cooks, heat the garlic in a glug of olive oil over a low heat until just sizzling. Add the saffron water and butter and cook until melted.
Add the cooked tagliatelle, along with the grated Grana Padano and a little pasta water. Stir until glossy adding more pasta water if you need.
Top with the breadcrumbs and crispy parsley.
