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Zucchini Saffron Tajarin  – Recipe from Piera

Piera and her family from Cascina Vrona in Monteu Roero have a farm growing all kinds of fruits and vegetables in Roero, even saffron! They have opened up an agriturismo with swimming pool and restaurant which is fantastic! It is like eating at someone’s home. As you know the tajarin pasta can not be missed when in Langhe. Cascina Vrona has been cited various times in publications like The Guardian where their food (made with their own produce) was highly praised. We tried it ourselves and could not believe how tasty this dish was. 

What goes together, grows together. This is why we chose the refreshing Arneis from Roero made by Bric Cenciurio.

Bric Cenciurio, Roero Arneis (White selection only)

There is nothing like eating fresh fruits and vegetables from your garden. So many of us have zucchini these days and get stuck in a rut. The combination with saffron, makes it the perfect match for our Roero Arneis from the Spring Whites Only Selection from our 2020 shipment. A summer wine with a summer zucchini pasta.

 

Ingredients (4 people)

PASTA DOUGH

500 grams (4 cups) of 00 All-purpose Flour (organic preferred)

5 eggs

1 pinch of salt

SAUCE

Extravirgin Olive Oil

1 clove of garlic

3 – 4 small light colored zucchini (sliced thinly)

3-4 fresh zucchini flowers (chopped in small pieces)

1 tablespoon of cream

saffron (to your liking)

white pepper

METHOD

Pour flour on a wooden cutting board making a well in the middle. Crack eggs inside the well and start mixing eggs inside the well slowly incorporating the flour. Use your hands to knead the dough until it can be rolled in a ball with a nice smooth shiny feel.
Cut into small pieces and put through the pasta machine. Start with a low number setting like 1 or 2. Then work your way up until you get to the last setting and therefore obtaining the thinnest pasta sheets possible. Sprinkle with flour and put through the spaghetti cutter on the pasta machine and let them spread out on a floured tray.
(Extra tajarin can be dried in a “nest” shape and stored dry in your pantry for another time!)

 

ZUCCHINI SAFFRON SOUCE

Drizzle olive oil in a big pan and fry with one clove of garlic. Add zucchini slices and salt, sauteeing for about 2 minutes.
Add finely chopped zucchini flowers and make creamy by adding in the cream and stirring. Then add the saffron and a pinch of white pepper. Take out the garlic and mix cooked pasta in the pan with ingredients.

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