Chef Chris Hastings of Hot and Hot Fish Club demonstrates how to - Alabamas13.com WVTM-TV Birmingham, AL

Chef Chris Hastings of Hot and Hot Fish Club demonstrates how to make Saffron Tagliatelle

Posted: Updated:
BIRMINGHAM, AL -

This incredible recipe of Clover Hill Farm Egg, Smoked Rainbow Trout Roe, Saffron Tagliatelle, Fried Bonton's Country Ham, Sugar Snap Peas and Parmesan Broth is a symphony of spring. Chef Chris Hastings of Hot and Hot Fish Club shows you how to make it.

 

Clover Hill Farm Egg, Smoked Rainbow Trout Roe, Saffron Tagliatelle, Fried Benton's Country Ham, Sugar Snap Peas and Parmesan Broth

Serves 4

Parmesan Broth

  • 1 lb parmesan rind
  • 4 quarts of water
  • 1 Tbsp of salt
  • 3 Tbsp of butter

Spring Onion Puree

  • 1 bundle of spring onion tops
  • Salt to taste

Ingredients

  • Saffron tagliatelle (recipe below or substitute with store bought)
  • Pinch of Kosher salt
  • 3 Tbsp ground black pepper
  • 1 lb of butter
  • 2 tsp of lemon zest
  • 4 eggs
  • Black lava salt
  • 12 Blanched snap peas
  • 4 slices of fried Benton's country ham
  • 4 tbsp of smoked rainbow trout roe
  • Bundle of about 20 wildflowers
  1. For the broth: Steep the Parmesan rind in water for 30 minutes on low heat. Remove from heat. Strain, add salt and set aside. Reheat and whisk in butter before serving.
  2. Spring onion top puree: Blanch the spring onion tops in boiled salted. Remove and place in ice water bath. Puree in a food processor until smooth. Add pinch salt. Push through strainer. Using a tablespoon, swoosh puree on bottom each bowl.
  3. Pasta: Boil pasta for around 3 minutes or according to package instructions. Melt butter with salt, pepper and lemon zest in a separate pan. Add the cooked pasta. Divide into 4 bowls. Poach eggs and place one on top pasta and sprinkle with black lava salt. Spoon 4 ounces of Parmesan broth into each bowl.
  4. Garnish with warm sugar snap peas, fried country ham and wildflowers.

SAFFRON PASTA DOUGH

Makes 2 pounds dough

  • 2 tablespoons saffron threads
  • 1 cup hot water (about 200¢ª)
  • 4 cups plus 2 tablespoons bread flour
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large farm eggs
  1. Combine the saffron threads and hot water in a metal container. Cover and steep for 5 minutes. Strain the saffron mixture, discarding the saffron threads and reserving the liquid.
  2. While the saffron is steeping, combine the flour, salt and pepper in the bowl of a standing mixer with a dough hook attachment. With the machine running add the farm eggs and mix just until the eggs are combined. Drizzle in the steeping liquid, 1 tablespoon at a time until a soft dough is formed. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or up to 3 days.
Powered by WorldNow

1732 Valley View Dr.
Birmingham, AL 35209

Telephone: 205.933.1313
Fax: 205.323.3314
Email: newstips@alabamas13.com

Can't find something?
Powered by WorldNow
All content © Copyright 2000 - 2014 Media General Communications Holdings, LLC. A Media General Company.