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Name: Saffron Roast Garlic Cavatelli & Marsala Brown Butter
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c Ricotta cheese; 1/2 tb Parsley chopped; Romano cheese; for garnish; 1 pn Saffron; 10 Garlic; 1 tb Shallots; minced; 6 c Flour; 8 oz Butter; whole; 1/2 tb Basil; chopped; Cracked black pepper; to; 1 1/2 c Chicken Stock; 1 Lemon; juiced; 3 tb olive oil; 1 tb Garlic; minced; Kosher salt; to taste; 1/2 ts Salt; 2 oz Marsala wine; 1/2 ts Baking Powder

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INGREDIENTS

1/4 c Ricotta cheese
1/2 tb Parsley ; chopped
Romano cheese; for garnish
FOR THE MARSALA BROWN BUTTER
1 pn Saffron
10 Garlic
1 tb Shallots; minced
6 c Flour
8 oz Butter; whole
1/2 tb Basil; chopped
Cracked black pepper; to
1 1/2 c Chicken Stock
1 Lemon; juiced
3 tb olive oil
1 tb Garlic; minced
Kosher salt; to taste
1/2 ts Salt
2 oz Marsala wine
FOR THE SAFFRON ROAST GARLIC
1/2 ts Baking Powder

Servings

INSTRUCTIONS

For the saffron roast garlic cavatelli: In a small saucepan bring to a boil the chicken stock and saffron until the stock has a deep yellow color (about three minutes), remove from heat. In a food processor, using the plastic blade, add the roasted garlic, ricotta cheese, flour, olive oil, salt, and baking powder and pulse one or two times. Then add one half the hot saffron stock and begin to process and continue to add hot stock until a dough is formed. (Note that it may not require half the stock.) When dough is ready, follow the instructions on the cavatelli maker box for processing pasta. Once cavatellis are made, poach in salted boiling water for two to three minutes. Cool pasta in cold water and drain and coat with a little olive oil. For the marsala brown butter: In a medium saute pan add whole butter, melt and cook until butter is browned. Add in garlic and shallots. Deglaze with marsala and season with basil, parsley, lemon juice, salt and cracked black pepper. Toss the brown butter with saffron roast garlic cavatelli, place in a serving bowl. Garnish top with shaved romano and serve. Yield: 4 servings CHEF DU JOUR SHOW #DJ9486 BROTHERS RATHBUN Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.

NOTES

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Saffron Roast Garlic Cavatelli & Marsala Brown Butter

1/4 c Ricotta cheese
1/2 tb Parsley chopped
 Romano cheese; for garnish
 FOR THE MARSALA BROWN BUTTER
1 pn Saffron
10 Garlic
1 tb Shallots; minced
6 c Flour
8 oz Butter; whole
1/2 tb Basil; chopped
 Cracked black pepper; to
1 1/2 c Chicken Stock
1 Lemon; juiced
3 tb olive oil
1 tb Garlic; minced
 Kosher salt; to taste
1/2 ts Salt
2 oz Marsala wine
 FOR THE SAFFRON ROAST GARLIC
1/2 ts Baking Powder

For the saffron roast garlic cavatelli:    In a small saucepan bring to a boil the chicken stock and saffron until the  stock has a deep yellow color (about three minutes), remove from heat.    In a food processor, using the plastic blade, add the roasted garlic,  ricotta cheese, flour, olive oil, salt, and baking powder and pulse one or  two times.    Then add one half the hot saffron stock and begin to process and continue  to add hot stock until a dough is formed. (Note that it may not require  half the stock.)    When dough is ready, follow the instructions on the cavatelli maker box for  processing pasta.    Once cavatellis are made, poach in salted boiling water for two to three  minutes.    Cool pasta in cold water and drain and coat with a little olive oil.    For the marsala brown butter:    In a medium saute pan add whole butter, melt and cook until butter is  browned.    Add in garlic and shallots.    Deglaze with marsala and season with basil, parsley, lemon juice, salt and  cracked black pepper.    Toss the brown butter with saffron roast garlic cavatelli, place in a  serving bowl. Garnish top with shaved romano and serve.    Yield: 4 servings    CHEF DU JOUR SHOW #DJ9486 BROTHERS RATHBUN    Busted and entered for you by: Bill Webster    Converted by MM_Buster v2.0m.

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Nutrition

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Serving Size: 1 Serving (545g)
Recipe Makes: 4 servings

Calories: 970
Calories from Fat: 74 (8%)

Amt Per Serving		% DV

	Total Fat 8.2g	11 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 1.7g
Cholesterol 10.2mg		3 %
Sodium 330.6mg		11 %
Potassium 579.5mg		15 %
Total Carbohydrate 187.1g		55 %
	Dietary Fiber 6.7g	27 %
	Sugars, other 180.4g
Protein 30.6g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 970

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