Description
This pasta looks like a Mimosa: green tagliatelle and fish balls, painted saffron yellow. Because right now throughout Italy Mimosa blossoms. A perfect dish for March 8! Happy holiday, lovely ladies!
Ingredients
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Pasta
400 g
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Cod
400 g
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Onion
1 piece
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Bread
60 g
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Parmesan
50 g
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Saffron
1 pack
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Brandy
30 ml
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Garlic
2 tooth
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Cream
250 ml
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Olive oil
2 Tbsp
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Butter
30 g
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Chicken egg
1 piece
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Salt
1 handful
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Pepper white
1 handful
Cooking
Fish cut into slices. Suggest a fillet of fish to take frozen, so the fish will not accumulate on the knife and it's easier to make meatballs. Onion to slice. In a food processor to grind the fish with the onions.
From bread to cut the crust, the pulp to add to the stuffing (you can take the breadcrumbs).
Add the egg and Parmesan.
Saffron diluted in 1 tbsp. spoon of water, add to meat mixture.
From stuffing make small meatballs.
In skillet, heat butter and olive oil. Garlic crush the flat side of a knife. Fry and remove.
Put the meatballs and fry for 5 minutes, constantly shaking the pan.
Pour the brandy, let it evaporate. Add the cream (perfect 20-25% fat), salt and pepper, allow to warm up. Off.
Boil tagliatelle according to the directions on the package (usually boil for 3-4 minutes), drain in a colander.
Put tagliatelle in the sauce, stir, put it on plates. Bon appetit! Very tasty!!
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