Saffron Pasta
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Lorenzo Poto
Chef, the Michelin-starred restaurant Marschal
Golden, creamy and full of flavour. Saffron gives this pasta its colour and a subtle floral depth, while white asparagus sautéed in butter and rosemary and slow-roasted cherry tomatoes round it all off. The kind of dish that looks and tastes far more impressive than the effort involved.
This is the second of two recipes by Lorenzo Poto, head chef at the Michelin-starred restaurant Marchal at Hotel d'Angleterre.
This is the second of two recipes by Lorenzo Poto, head chef at the Michelin-starred restaurant Marchal at Hotel d'Angleterre.
Servings
: 4
people
Ingredients
360
g
spaghettoni
2
sachets
saffron
4
white asparagus
100
g
cherry tomatoes
40
g
butter
Salt
Black pepper
Extra virgin olive oil
Rosemary
Basil
40
g
parmesan cheese
* If you want to make the dish vegetarian, use a parmesan or other hard cheese without animal rennet.
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Instructions
Step 1/7
Cut the cherry tomatoes in half, season them with extra virgin olive oil, salt and black pepper and then bake them at 110 °C for about 1 hour.
Step 2/7
Peel the white asparagus, cut off the woody ends and cut them into small pieces.
Step 3/7
Sauté them in a pan with butter and rosemary and then let them finish cooking with a splash of water to create a light emulsion.
Step 4/7
Set the asparagus aside.
Step 5/7
Add a little pasta water, saffron and basil to the pan. Pour the drained pasta into the pan and let it finish cooking.
Step 6/7
Stir butter and grated parmesan into the pasta until it is creamy.
Step 7/7
Plate the pasta on the plates and garnish with the white asparagus and the confit cherry tomatoes.
Lorenzo Poto
Chef, the Michelin-starred restaurant Marschal
Lorenzo Poto is an Italian chef based in Copenhagen. He works at the Michelin-starred Restaurant Marschal at the Hotel d'Angleterre. As well as working in the kitchen at Restaurant Marschal, Lorenzo posts cooking videos on Instagram, where he has more than 115,000 followers under the username @potuschef.
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