How to make Saffron Garganelli in Pesto Sauce -
Garganelli is an egg based tubular pasta and here it is flavoured with saffron and served with white sauce and pesto sauce.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Olive oil (ऑलिव आइल)
Cuisine : Italian
Course : Noodles and Pastas
For more recipes related to Saffron Garganelli in Pesto Sauce checkout Spinach and Corn Tortellini in Basil Butter Sauce. You can also find more Noodles and Pastas recipes like Layered Vegetables ala Lasagne Instant Hakka Noodles Sizzling Noodles With Vegetables Tricolour Penne with Fresh Mozzarella
Saffron Garganelli in Pesto Sauce Recipe Card
Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity. Italian cuisine is simple and a number of dishes having only four to eight ingredients. They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine. Italian cuisine is known for its regional diversity each with a distinct taste. This cuisine today is probably one of the most popular in the world.
Prep Time : 16-20 minutes
Cook time : 1-1.30 hour
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Saffron Garganelli in Pesto Sauce Recipe
Refined flour (maida) 100 grams
Olive oil 2 tablespo teaspoon
Salt to taste
Eggs 2
saffron strands soaked in water 8-10
White sauce 1/2 cup
Pesto sauce 2 tablespoons
Milk 3/4 cup
Crushed black peppercorns to taste
Parmesan shavings for shallow frying
Basil leaves A sprig for garnishing
Method
Step 1
Separate egg white and yolk from one egg and set aside.
Step 2
In a bowl take flour, add salt and 1 teaspoon olive oil. Add one whole egg and knead to form dough.
Step 3
Add one more yolk and saffron water to the dough and knead again. Kling film the dough and rest for twenty to thirty minutes.
Step 4
Roll the dough nearly to 0.1 mm thickness. Trim the sides and cut the dough into two inch squares.
Step 5
Apply egg white to one corner of a square. Place a chopstick on the opposite side of the applied egg white and roll it tightly. Remove the chopstick. So acquired shape of pasta is garganelli. Similarly do the rest.
Step 6
Boil 6 cups of water with salt and 1 teaspoon olive oil, add pasta. When the pasta rises to the surface remove them with a slotted spoon and refresh in cold water. Drain and add 2 tablespoons of olive oil, mix well. Set aside
Step 7
In a non-stick pan add the white sauce and milk, mix well. Add pesto mix well again.
Step 8
Add the pasta toss. Add salt and pepper, toss again. Serve hot.
Step 9
Garnished with parmesan shavings and basil sprig.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
