Ingredients
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Ingredients for the Saffron tagliatelle
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200 gr saffron tagliatelle
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Water
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Salt
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sunflower oil
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Ingredients for the cauliflower sauce:
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350 gr cauliflower
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330 gr Milk
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Salt and pepper
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Ingredients for the crunchy cauliflower leaves:
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20 gr panko
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40 gr cauliflower leaveschopped
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1 clove of garlic
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Salt and pepper
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Greek extra virgin olive oil gevoo
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Ingredients for the Parsley oil:
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140 gr gevooGreek extra virgin olive oil
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60 gr parsley leaves
Directions
How to Make Saffron Tagliatelle:
- Put water and salt into a pan and let it come to the boil.
- When the water starts bubbling, add the tagliatelle and boil for 5-6 minutes.
- Strain the tagliatelle and add some oil.
How to Make the Cauliflower Sauce:
- Cut the cauliflower into small pieces. Put the milk and cauliflower pieces into a pan.
- Broil for a few minutes until the cauliflower is smooth and moist.
- When ready, transfer the mixture to a blender. Blend well till homogenized.
- Add as much salt as necessary for taste.
How to Make Crunchy Cauliflower Leaves:
- Put olive oil in a frying pan and sauté the chopped garlic.
- Add the rest of the ingredients. Sauté until the cauliflower leaves and the panko are golden brown.
How to Make Parsley Oil:
- Put water in a pan and bring to the boil. Add the parsley leaves for 20-30 seconds while the water is bubbling.
- Remove the parsley leaves and place in iced water.
- Strain the leaves with your hands.
- Put the olive oil in a pan and heat until it reaches 80° C.
- Then transfer it to a blender with the parsley leaves. Blend well till homogenized.
- Strain the liquid using a coffee filter until it is purified.
