Spaghetti with purple cabbage, saffron cream, and crispy speck
Procedure
Ingredients · Servings 1
- Saffron
- Egg
- Parmigiano Reggiano DOP
- Purple cabbage
- Speck in strips
- 100 g Fried Spaghetti
Method · 15 min
- We begin by boiling the red cabbage, and once all the water has been extracted, we remove the cabbage and cook the spaghetti in the same water. In a...
- We begin by boiling the red cabbage, and once all the water has been extracted, we remove the cabbage and cook the spaghetti in the same water. In a...
- We begin by boiling the red cabbage, and once all the water has been extracted, we remove the cabbage and cook the spaghetti in the same water. In a...
- We begin by boiling the red cabbage, and once all the water has been extracted, we remove the cabbage and cook the spaghetti in the same water. In a...
We start by boiling the red cabbage and once all the water has been extracted we take out the cabbage and cook the spaghetti in the same water.
In a small bowl, beat the egg with the parmesan and the saffron previously dissolved in half a glass of water. When you have a smooth, uniformly yellow cream, it's ready.
In a pan, brown the speck and remove it, leaving the juices it has lost. Stir the spaghetti in this last pan of the speck.
Serve by pouring the saffron cream, spaghetti and a generous helping of crispy speck on the bottom.
