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My review
Raisin and Olive Fettuccine
1 made it |
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12
Dorudgar
"A quick sweet and savory dish. Somehow a Mediterranean dish with a hint of Persian taste."
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Ingredients
25 m servings 395Original recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine hot water and saffron in a small bowl; let sit until water turns yellow.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
- Heat butter in a skillet over medium heat; add cream and bring to a boil. Reduce heat to medium-low and mix Parmesan cheese, salt, pepper, and paprika into cream mixture; simmer for 1 minute.
- Mix saffron water, paneer, olives, and raisins into cream sauce and simmer until sauce is thickened, about 1 minute. Add fettuccine to sauce and toss to coat; simmer for 5 minutes.
Footnotes
- Cook's Notes:
- The saffron adds a unique taste.
- You could mix green and black olives for a sweeter dish.