Creamy Pasta with Speck and Saffron
- sweetandsalty
Pasta with potato, beans and saffron cream
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 40 min
- Serving: 4
PRESENTATION
Pasta with Potato, Beans, and Saffron Cream gets its creaminess from starch, not cream. The pasta cooks directly with the potatoes and cannellini beans in a measured amount of liquid — a technique called risottatura — drawing natural starch from both ingredients until the sauce thickens and turns silky. It is a pasta with potatoes and beans recipe that reinterprets a familiar Italian comfort food staple, adding saffron as the detail that shifts the whole dish toward something a little more special without complicating the process.
Simple, genuine ingredients carry it, which is part of why it works as well on a weeknight as it does when you want to put something genuinely good on the table for guests. Saffron goes in during that same cook, pulling the color toward gold and deepening the aroma all the way through. Off the heat, Parmigiano Reggiano is stirred in — mantecatura — until the sauce coheres into something genuinely velvety. The cannellini beans add body and a quiet earthiness that holds up against the richness of the finish. Fried sage leaves go on at the end, adding crunch and a resinous fragrance that cuts through the creaminess cleanly and keeps each bite from feeling heavy.
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INGREDIENTS
- Mixed Pasta 11.5 oz (320 g)
- Potatoes 0.9 lb (400 g)
- Precooked Cannellini beans 1 ½ cup (350 g) - (drained weight)
- Vegetable broth 4 ¼ cups (1 l)
- Saffron 0.01 oz (0.3 g) - (2 sachets of 0.15 g)
- Sage to taste
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt to taste
- Black pepper to taste
- For finishing
- Parmigiano Reggiano PDO cheese 2.1 oz (60 g)
- Extra virgin olive oil 0.8 tbsp (10 g)
Preparation
How to prepare Pasta with potato, beans and saffron cream
To prepare the mixed pasta with potato, beans and saffron cream, first peel the potatoes and cut them into cubes about 3/8 inch (1 cm) 1. Set aside. Heat the olive oil in a saucepan and fry the sage leaves for about 5 minutes 2, then transfer them to paper towels 3.
In the same pan add the potato cubes 4 and cook over medium heat for 5 minutes, then moisten with a ladleful of hot broth 6.
Also add the cannellini beans 7 and continue cooking for another 5 minutes 8, using hot broth as needed. At this point add the mixed pasta 9.
Cook the pasta for 20-25 minutes, adding broth as needed 10. Meanwhile, put the saffron into a small bowl 11 with a little lukewarm broth and stir to dissolve it 12.
At the end of cooking season with salt and pepper 13, then add the dissolved saffron 14 and stir thoroughly 15.
Turn off the heat and finish with grated Parmigiano Reggiano (Parmesan) 16 and the olive oil 17, mixing everything well 18.
Plate 19 and garnish with the fried sage leaves 20. Your pasta with potato, beans and saffron cream is ready to be served 21!
Storage
Tip
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