Recipe - Saffron Risotto With Veal Escalope

FOR THE SAFFRON ROAST GARLIC
1 One half cup Chicken stock
1 pn Saffron
10 Cloves garlic
One fourth cup Ricotta cheese
6 cup Flour
3 tablespoon Olive oil
One half teaspoon Salt
One half teaspoon Baking powder

FOR THE MARSALA BROWN BUTTER
8 ounce Butter; whole
1 tablespoon Garlic; minced
1 tablespoon Shallots; minced
2 ounce Marsala wine
One half tablespoon Basil; chopped
One half tablespoon Parsley; chopped
1 Lemon; juiced
Kosher salt; to taste
Cracked black pepper; to
taste
Romano cheese; for garnish

For the saffron roast garlic cavatelli:

In a small saucepan bring to a boil the chicken stock and saffron until the
stock has a deep yellow color (about three minutes), remove from heat.

In a food processor, using the plastic blade, add the roasted garlic,
ricotta cheese, flour, olive oil, salt, and baking powder and pulse one or
two times.

Then add one half the hot saffron stock and begin to process and continue
to add hot stock until a dough is formed. (Note that it may not require
half the stock.)

When dough is ready, follow the instructions on the cavatelli maker box for
processing pasta.

Once cavatellis are made, poach in salted boiling water for two to three
minutes.

Cool pasta in cold water and drain and coat with a little olive oil.

For the marsala brown butter:

In a medium saute pan add whole butter, melt and cook until butter is
browned.

Add in garlic and shallots.

Deglaze with marsala and season with basil, parsley, lemon juice, salt and
cracked black pepper.

Toss the brown butter with saffron roast garlic cavatelli, place in a
serving bowl. Garnish top with shaved romano and serve.

Yield: 4