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13Jan/11Off

Saffron Tagliatelle of Consomme Recipe

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These original saffron tagliatelle of consommé are another molecular gastronomy creation of Ferran Adria and El Bulli team. The delicate aroma of saffron and crystal clear pasta will delight your diners. This dish is not only visually appealing but also tastes great.

The tagliatelle are made using the technique invented by Ferran Adria of producing a thin film of a jellified liquid using Gellan and then cutting it in stripes using a pasta cutter.

 

 

 

saffron-tagliatelle-725

Ingredients for Consommé

- 500 g (16 oz)  of unsalted chicken or vegetable broth

- 14 g (1/2 oz) of unflavored gelatin powder (if using gelatin filtration)

Ingredients for Saffron Tagliatelle (4 servings)

- 250 g (8 oz) unsalted consommé (see above)

- 10 saffron threads

- 4.8 g Gellan

- White truffle oil

- White truffle salt

- Minced Parsley

Preparation

1. Prepare the consommé using your favorite technique or the gelatin-filtration technique created by Harold McGee.

2. Combine the consommé, saffron and Gellan in a pot and bring to a boil.

3. Pour the liquid on a flat tray of about 25 cm x 18 cm (10 in by 7 in) and quickly spread it all over the tray. Tilt the tray to get rid of any excess of liquid to obtain a very thin even film of about 1 mm. Do it fast or the liquid will gel before you get rid of the excess. This may require some practice but worst case scenario you may obtain a thicker film which is not so terrible.

4. Allow to gel completely in the flat tray for a few minutes.

5.  Cut into 0.5 cm thick strips with a pasta cutter (roller type) to make tagliatelle. I didn’t have a pasta cutter so I used a rolling herb mincer which resulted in wider tagliatelle but it worked. If you have patience you can also use a knife and a long ruler to help you get straight cuts. In any case I recommend getting a ruler to get straight cuts.

6. Place a few tagliatelle on each plate, add some white truffle oil, sprinkle some white truffle salt and minced parsley on top.

Serving Suggestions

- Ferran Adria serves the Saffron Tagliatelli at El Bulli restaurant with an Alfredo sauce and shaved white truffle on top ((Tagliatelle of consommé – carbonara). This dish usually follows a dish which he calls “Tartuffo glass”. For this dish, which is not really a dish, the waiter brings a huge white truffle to the table and shaves some of it into a wine glass for the diners to smell it. The waiter then extracts from the glass some white truffle shavings with a pair of tweezers and places them on top of the saffron tagliatelle of consommé.

- Saffron pairs well with seafood so adding some seafood to the saffron tagliatelle could make a great combination.

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  • Culinary Mage

    can you toss this tagliatelle in a hot sauce or would it fall apart?
     

    • Anonymous

      No, they would fall apart. They are fragile.

  • Michael

    Kan AgarAgar be used instead of Gellan?

    • Anonymous

      Not really. The texture won’t be the same and with Gellan you get a clean cut.

  • Marquard

    What about  using the  mixture  and instead of  gelling it what do you  think about  sphereing it.  using  alginate.

    • Anonymous

      great idea!

  • Stephanie Rossi

    What is gellan? I am chilean and I don´t understand … Can it be ” Colapez” ??

  • Csmas86

    hi is it easy to source all the ingredients 

  • csmas86

    nnnnn

  • csmas86

    is it easy to source the ingredients 

  • Thomas

    Does salt really mess with the mix? Wanted to try a dashi noodle…

    • QuantumChef

      Hi Thomas, yes, salt will act as an inhibitor and the gellan won’t convert into jelly.

  • Felipeurrutia

    Does it have the texture of pasta or is it more like a gelatin texture?

    • QuantumChef

      More like gelatin.

  • Patrick

    where can you get Gellan

  • Patrick

    Can the Consommé be filtered with agar agar? I thought I remembered reading someplace that it wouldn’t work for this particular application? Also I’ve scene the grocery stores sells Beef Consommé, it has color so it would still need to be filtered but what would the difference between using Chicken Consommé (if i can find it, know they sell beef but unsure on chicken) vs. using chicken stock?

    • QuantumChef

      Yes, it should work with agar agar too like I mention in this article . If using agar agar, simmer the stock, add 0.15% of agar agar and stir to dissolve. Let it cool down in a flat container. Chicken consomme is better because it is not as strong as beef consomme and pairs better with the saffron.

      I hope this helps!

  • http://www.facebook.com/lawrence.thien.3 Lawrence Thien

    Can I make this without Gellan?

    • QuantumChef

      No, Gellan is particularly good for this application.

  • http://www.facebook.com/santoso.leonard Santoso Leonard

    what is gallan??
    is it same with gelatine??

  • Xen

    Would this pasta be able to hold it shape with a hot sauce on it?… Was thinking of making a Thai green curry but instead of adding coconut to the sauce, I wanted to make coconut cream pasta?…. Would the gellan work?

    • QuantumChef

      Hi Xen, yes, you can add a hot sauce as long as it is under 80 C. I think it may work with coconut cream but you may need to use a higher concentration. You’ll have to experiment. Make sure the cream has no salt or the gellan won’t gel.