Creamy saffron pasta

原料

Saffron: , 鸡腿肉: , 洋葱: , 口蘑: , 牛肝菌: , cream: , parmesan cheese: , 蕃茜: , 水or鸡高汤: , 盐&胡椒: , 牛油: , 意大利宽面:

步骤

1洋葱切丁,蒜头切碎,口蘑一开八,牛肝菌泡水备用,鸡腿肉也切丁

2鸡高汤与saffron煮开,让saffron的颜色和香气释放出来(不过我是用水而已)

3热锅入油,先炒洋葱至半透明变软,加入鸡腿肉,炒至变色,加入口蘑,牛肝菌(挤干水分)和蒜头,翻炒一下,加入步骤2的高汤,煮开后用中小火维持微滚的状态

4另外准备一锅水煮意面

5在面快煮好的时候,在3中加入奶油,放盐和胡椒调味,最后加入cheese

6装盘,撒上蕃茜装饰

小技巧

除了在高汤中加入saffron,我还偷偷加了一点saffron powder增加颜色

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