Tuesday, 9 April 2013

Sformato.Ciambella di Tagliatelle ai Funghi e Zafferano (Baked Tagliatelle, Mushroom and Saffron Ring)








Ciambella di tagliatelle ai Funghi e Zafferano (Baked Tagliatelle, Mushroom and Saffron Ring)  Don't be put off by the name of today's dish, as it's really easy and quite quick to prepare and very... very delicious!



I would like to say that this is one of my mamma's recipes, but it isn't.

My mother wouldn't have known what to do with saffron, as it is an ingredient mainly used in Northern Italy, in risotto dishes. Our food, in Southern Italy, tends to be light and fresh. My tagliatelle, on the contrary, is quite rich, but deliciously so! I love the taste of saffron and, I must admit: bright yellow food cheers me up.



I found the sauce recipe in one of my Italian magazines a few years ago and I thought it would bind my tagliatelle together very nicely, with some cheese, as I wanted to make a baked pasta ring, a kind of deliciously savoury "Ciambella" lovely to be eaten for supper, or sliced, an ideal dish for a party! It would go well with some chilled dry wine!






Here is my recipe:






Ciambella di Tagliatelle ai Funghi e Zafferano
(Baked Tagliatelle, Mushroom and Saffron Ring)

Ingredients
(serves 4-5)

For the sauce:

1 tsp butter
8 tbs olive oil
1 onion
1 leek
500 g ( 1 lb, 1 oz) brown mushrooms
1 tbs plain flour
1 vegetable stock cube
500 ml (1pt, 1 fl oz)  hot water
2 generous pinches saffron
1 small cup milk
1 tbs passata

400 g (just under 1 lb) tagliatelle
100 g ((3 1/2 oz) Fontina Cheese
or
grated Cheddar

Preheat oven (200C, 400F, Gas 6)


Before you start, prepare your vegetables: peel and chop your onion, wash your leek very carefully and cut into chunks. Don't peel your mushrooms: just wash and slice or cut them into wedges. Boil some water (about 500 ml- about 1 pt) You can do this in a kettle. 






Having done this, put your butter and onion in a deep saucepan. When hot, add your onion and leek.Stir and combine these ingredients, until they turn a nice, golden colour. You are now ready to add all your lovely brown mushrooms!







While your mushrooms are cooking and turning a translucent, shiny colour, measure your hot water: you need about 500 mls. Add a stock cube and  your saffron to the hot water, which will, after two or three minutes, turn a very bright shade of  orange.




.



While your stock is standing, take two tablespoons of flour and add to the pan. Mix and take off the heat. Now, you can start adding your passata and, gradually, the stock and saffron. You should get a beautiful silky-shiny sauce, bright yellow, almost orange in colour. Again, mix these ingredients and finally, add your small cup of milk. Taste for salt, add some black pepper, if you like and... your sauce is made!

Cook your tagliatelle really "Al dente." Remember that the water needs to be boiling, before you can add your pasta or you'll be eating glue!






While your pasta is cooking, coat a ciambella ring (or a normal, round oven dish, if you don't have a ring shaped tin) with butter and then breadcrumbs.






Drain your tagliatelle and place into a bowl.  Pour two thirds of the sauce over your pasta, mix, making sure you have enough sauce, then add two generous handfuls of Parmesan cheese and  100 g Fontina cheese, cut into very small cubes, or grated Cheddar cheese, if you can't easily get hold of Fontina. Mix, arrange round the tin, pressing down as you go along, then bake in a hot oven (200C, 400F, Gas 6) until you get a soft crust.








This will take between 20 and 30 minutes. Take your dish out of the oven, let it cool for ten minutes, then turn it out, onto a plate, or wooden board.






Serve cut into thick slices, with some of the reserved sauce. found that rucola (rocket) is a good accompaniment, as it adds a pleasant element of spicy, hot, crunchiness. 









My "Ciambella" is lovely eaten cold, with salad. I think that cut into thinnish slices, even cold, it would make a delicious addition to a party buffet.

23 comments:

  1. Io soffro vedendo questi cibi favolosi del mio gusto che non posso assaggiare ! Anna, per favore devo perdere qualche kilo! Però grazie della ricetta che penso farò a Pasqua . Quello che mi piace veramente e che sono ricette facili e comprensibili solo che conta anche la qualità degli ingredienti . Per esempio i funghi non sono sempre tanto gustosi... Insomma, sono contenta dei tuoi post Anna, e ti saluto con affetto !
    Olimpia

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  2. Ciao, Olympia! Sai, devo dirti una cosa: i funghi sono molto buoni, non in sè e per sè, ma, come dire, sono versatili, in quanto assorbono il sapore di altri ingredienti.

    Sono d'accordo con te, comunque: le ricette più buone sono quelle semplici, con pochi ingredienti: a volte tre o quattro ingredienti, in una combinazione indovinata, producono favori favolosi. La cucina semplice è la più buona. Infatti, i miei prossimi posts saranno dedicati a ricette facili e veloci, cucina quotidiana e fresca: la più
    buona!

    La ricetta di oggi, come ho sottinteso, è una ricetta del Nord. Nell'Italia Meridionale, abbiamo una cucina più fresca e salutare. Comunque, questa è ottima. Solo la salsa, messa su pasta e non messa in forno, è buona!

    Grazie per un contributo molto costruttivo e... CIAO!

    ANNA... con affetto!

    ReplyDelete
  3. Anna...this is beautiful. I know I cannot make this one. I wish we lived next to you, it would have been delightful xx

    ReplyDelete
    Replies
    1. Hello! Like I told Olympia (Things and Thoughts blog)my next dishes will be very simple, every day food from sunny Southern Italy (as most dishes on this blog are) and very quick to make. In fact, those dishes are actually the best!

      Having said that, this recipe can be made, or you could just have the sauce on pasta, without baking. I've had it on pasta bow.

      If you lived next door to me, I would certainly share some of my culinary delights, as long as you let me hug your beautiful cat boys! I LOVE THEM!


      CIAO!

      ANNA
      xxx

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  4. Dear Anna - another spectacular looking dish from you - and again beautifully presented.
    I have the saffron to hand already which I recently carried home from Spain.
    It sounds a good store cupboard dish as not too many ingredients and useful that it can be eaten hot or cold. A great dish too for vegetarians.
    I shall probably give it a try this coming weekend - a bit of sunshine on a plate if not in the sky.
    Ciao♥

    ReplyDelete
    Replies
    1. Dear Rosemary. Spain is the home of saffron, isn't it? I use it in Paella, which I sometimes make for friends.
      You are right: it looks complex, but it really is a straightforward dish and looks good on the table! As long as you like yellow food. Good for the Simpsons, don't you think?

      We are off to our new home in Italy, next month: plenty of sun, fresh food, sea, lovely vegetables, fish... and just sun... sun... sun... and, if we get bored with town life, we can move across to the sea and mountains of Campania! Big plus: in Campania, up on the hills, the temperature drops at night, so you can sleep.

      HUGS

      ANNA
      xx

      Delete
  5. Mmmmmmmm...................cela sent tres tres bon!! Merci pour la recette !!

    Bonne semaine!!

    xxx Maria xxx

    ReplyDelete
    Replies
    1. Bonjour Maria!

      Dear Maria, tes commentaires sont toujours les bienvenus. Mon français est rouillé et pas aussi bon qu'il était! J'ai besoin de réapprendre!

      Merci beaucoup pour ton commentaire, ma chère, et bonne semaine à toi aussi!

      CIAO, CIAO!

      ANNA
      xxx

      Delete
  6. Dear Anna

    I can almost smell the saffron as this bakes in the oven. Like your other readers, tell me is the house next door to you for sale?

    Wishing you a week of joy

    Helen xx

    ReplyDelete
    Replies
    1. As it happens, it is Helen! Would you like to put an offer in? Or maybe I could move in next door to you! Though you were born in Ireland, you must have got used to the climate of sunny Florida. You would find England very, very cold and the sky too gray!

      Lovely to see you here!

      CIAO!

      ANNA
      xxx

      Delete
  7. Hello Anna, this looks a most interesting dish. I have never had anything like it. so I can't quite imagine the texture and taste of it. I will just have to try it and see for myself! Your carbonara and meatball recipes are still a big hit at our house.
    Many thanks for your visit and encouraging words.I will keep you updated most certainly. We are planning to organise a monthly street market, selling antiques and bric-a-brac, homemade cakes, plants and flowers and hand-crafted items. It will be a small market, but something quite new to this area, so very exciting! Love Linda x

    ReplyDelete
    Replies
    1. Good afternoon, Linda! once again, I wish you luck with your idea. To me, it sounds really exciting! Anything which involves being creative, I love!

      We will, within the next few weeks, be moving to Italy, though I will still keep my house in England and will be spending time here, too.

      My posts will be coming directly from Italy, with plenty of lovely photos I will take "on location!" Exciting, isn't it?

      GOOD LUCK!

      HUGS

      ANNA
      xxx

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    2. Anna, how fabulous! I am so pleased for you, as I know your heart is really in Italy. Lots of photos please. Good luck with all your plans. I am sure you will be very busy.
      Thank you for your lovely words to me. I was having a bad day, but I am a happy bunny again! Big hugs, Linda xx

      Delete
  8. Hi Anna,
    I've never seen such a Baked Tagliatelle! Looks delicious!! I looove Italian food, so I'll try:) And your photos are great! Thanks for sharing!!

    ReplyDelete
    Replies
    1. You should try this recipe, or just the sauce, with a big pasta shape (like bows) and a lot of parmesan cheese. It's a delicious sauce which I have also made for friends. Delicious!

      PS: I love sharing my recipes. Next: quick and easy dishes and pasta sauces (every day Italian food!)

      Keep reading!

      CIAO!

      ANNA
      xx

      Delete
  9. Hallo sweet Anne!What a wonderful recipe!!I use saffron in risotto dishes!!Your Ciambella is a great idea to make for our easter dinner!It would taste lovely with your exellent sauce!!!I wish a had a small piece of that now!!!Hope you have a lovely week!!Hugs!!
    Dimi..

    ReplyDelete
    Replies
    1. Hello, Dear Dimi!

      I really DO wish I could be in Greece for your Easter on May 5th. I can just imagine how wonderful it must be. You know... I really, really LOVE Greece and one day I want to take my husband there!

      In June, I will be a witness, at a wedding, in Italy. Elena, my nephew's partner and fiancèe belongs to the Orthodox faith and I am so excited about being part of a ritual I really love, with the crowns, and the candles. Oh, it will be so good!

      Try my recipe, as it's really delicious and... HAPPY EASTER!

      XXX ANNA XXX

      Delete
  10. Dear Anna,
    Another beautiful golden dish full of Italian sunshine. It looks so delicious, you have made me feel very hungry...
    How lovely that you are going to be able to spend more time in Italy, I feel so happy for you,
    Jane xxx

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    Replies
    1. Hi Jane! Well... maybe I was a bit heavy handed with the saffron! It is VERY yellow!But it does taste good!

      Today I cooked the next dish, which is quick, nice and easy and everyday food, easy to make and... so delicious!

      Yes, we will be in Italy most of the time, so you'll be getting really sunny posts and more photos of people, places, shops, markets, my beautiful big city... well.. it will be beautiful! My camera and computer will go with me!

      CIAO, CIAO!

      ANNA
      xxx

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  11. At last I have been able to call by for a lovely catch up of a Taste of Italy. Unfortunately we are still in Wales as after three months hospitalisation it will be sometime before my husband is fit enough to return to Italy. We plan to do something very similar to you dividing our time between Italy and Wales. Thankyou so much for your kind words and continuing support on my own blog, so much appreciated.

    ReplyDelete
  12. Dear lindy... I wish you luck and lots of happiness. The main thing, now, is to make your husband better... the rest will come.

    I have enjoyed your lovely blog. Thank you for following mine!

    ANNA

    xxx

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  13. che bello vivere nel nostro paese dove abbiamo la possibilità di fare piatti come questi, gustosi , saporiti e molto sfiziosi.

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  14. Brava,Lucy, devo ammettere che hai ragione: in Italia c'è un'incredibile varietà di ingredienti, specialmente pesce e verdure, chye non soo reperibili altrove. Le verdure e la frutta, poi, hanno un importante ingrediente: il sole, che aggiunge zucchero e quel sapore particolare che amiamo!
    CIAO e GRAZIE per la visita!

    ANNA

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