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Golden Cream Pasta (Olympic Rings Short Pasta)
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Put equal amounts of heavy cream and milk (80cc combined) into a small saucepan.
Heavy cream 40cc
Milk 40cc
3:21
~2 min
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Ingredients
1
Put equal amounts of heavy cream and milk (80cc combined) into a small saucepan.
Heavy cream 40cc
Milk 40cc
3:21
~2 min
2
In another saucepan, add the amount of milk needed for foaming, infuse it with white pepper as an accent, and add a little salt.
3:36
~2 min
3
Add saffron to water salted at 1.5% of the water and bring it to a boil. The color and aroma of the saffron transfer into the water.
4:04
~3 min
4
Add the Olympic rings short pasta to the saffron cooking water and boil gently for 7 minutes, keeping it from boiling too hard since the pasta is delicate.
4:29
~7 min
5
While the pasta cooks, bring the cream and milk base almost to a boil once, then lower the heat.
4:52
~3 min
6
Add half the amount of Grana Padano to the cream and milk (80cc) over low heat, mix immediately, and let it melt in the residual heat. It will begin to thicken.
5:06
~2 min
7
Once thickened, strain it once to remove any graininess and finish it into a smooth Grana Padano cheese sauce. Keep it warm a little longer until serving.
5:29
~2 min
8
Blend the milk warmed with white pepper and salt with a blender to create foam on the surface.
5:52
~1 min
9
Lift the cooked pasta into a bowl without breaking it. It has become beautiful Olympic rings pasta fully colored by the saffron.
6:22
~1 min
10
Toss the pasta with the Grana Padano cheese sauce and plate it on a black dish. Top with the milk foam and finish with gold leaf as an homage to Milan.
7:09
~3 min
1
Step 1
Put equal amounts of heavy cream and milk (80cc combined) into a small saucepan.
Heavy cream
40cc
Milk
40cc
2
Step 2
In another saucepan, add the amount of milk needed for foaming, infuse it with white pepper as an accent, and add a little salt.
Salt
1.5% of the water
Milk
to taste
White pepper
a pinch
3
Step 3
Add saffron to water salted at 1.5% of the water and bring it to a boil. The color and aroma of the saffron transfer into the water.
Saffron
to taste
Salt
1.5% of the water
4
Step 4
Add the Olympic rings short pasta to the saffron cooking water and boil gently for 7 minutes, keeping it from boiling too hard since the pasta is delicate.
Short pasta (Olympic rings shape)
1 serving
5
Step 5
While the pasta cooks, bring the cream and milk base almost to a boil once, then lower the heat.
Heavy cream
40cc
Milk
40cc
6
Step 6
Add half the amount of Grana Padano to the cream and milk (80cc) over low heat, mix immediately, and let it melt in the residual heat. It will begin to thicken.
Heavy cream
40cc
Milk
40cc
Grana Padano
40g
7
Step 7
Once thickened, strain it once to remove any graininess and finish it into a smooth Grana Padano cheese sauce. Keep it warm a little longer until serving.
Heavy cream
40cc
Milk
40cc
Grana Padano
40g
8
Step 8
Blend the milk warmed with white pepper and salt with a blender to create foam on the surface.
Salt
1.5% of the water
Milk
to taste
White pepper
a pinch
9
Step 9
Lift the cooked pasta into a bowl without breaking it. It has become beautiful Olympic rings pasta fully colored by the saffron.
Short pasta (Olympic rings shape)
1 serving
10
Step 10
Toss the pasta with the Grana Padano cheese sauce and plate it on a black dish. Top with the milk foam and finish with gold leaf as an homage to Milan.
Short pasta (Olympic rings shape)
1 serving
Heavy cream
40cc
Milk
40cc
Grana Padano
40g
Milk
to taste
Gold leaf
to taste
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Golden Cream Pasta (Olympic Rings Short Pasta) — cook along with the video