Not quite a Meatless Monday- Saffron Tagliatelle with Asparagus, Sage and Prosciutto

Well, you all know we usually do a Meatless Monday, but we're going to have to cheat a bit this week. We've been trying to get this house ready to officially be on the market and to say it's a bit chaotic would be an understatement

Behold my dining room table....

and my entry....

I will not subject you all to our garage. You'll have nightmares

I hate moving.

'nuff said.

So to give you an idea of life at Casa Bramasole, let me tell you about yesterday. Some of you who have "friended" me on Facebook may have heard this story, but here goes.

A wonderful friend and neighbor happened to find out about a family who is looking for a home in our neighborhood (we live in the BEST neighborhood!). So she gave tham our number and they asked to see our house yesterday.

AAACCCKK!

Can we say NOT staged??

So I explained that we weren't quite ready and they assured me that they could look past the "stuff". Okay.

I told my kids and my parents that their rooms needed to be spic and span clean and that everyone had to be out of the house for the showing.

We did the best we could to "neaten up" and of course scrubbed everything spotless. My mom, God bless her, had to put her own special touch on things. She informed me on her way out the door that everything in her room was good to go and my Dad's "office" (he took over a part of the guest room) was looking good. Of course as soon as they left Ray and I raced upstairs to check. I have visions of having to repeat this scenario every time we have a showing :(
 Ray walks into the guest room to make sure all was well. I hear "What the he**!!". Now I may have mentioned to you all about my mother's penchant for bringing home "decor items" from the thrift shop she works at. Sitting prettily on top of the antique bookcase is a beautifully polished............. pot pipe! Yes. She thought it was an unusual little bowl with a handle and "decorated" my shelf with it- right before the prospective buyers walk in.
When they got home later, Ray asked my father where they got it. His response- "I told your mother it looked like a crack pipe, but she said I don't know anything about decorating a house!" 

Clearly, she's the expert here. 

S-i-g-h.... I figure the St Joseph statue I buried is doing cartwheels already.

Here come the buyers. The wife asks if any "green" features in the house. My wonderful husband proudly informs her that my mom's room is a lovely shade of Sherwin Williams green

Okay- this is going to be a loooong haul

So tonight I give you LAST night's dinner. If you truly want to make this a Meatless Monday dish, leave out the prosciutto (but you'll regret it)

My northern Italian Nonna loved "zafferano" (saffron) and here it is used both in the pasta dough and in the cream sauce. I love the beautiful golden yellow color

2 1/2 cups Italian 00 flour or 2 1/4 cups all purpose flour

3 extra large eggs

1 tsp of olive oil

2 large pinches saffron threads- heat saffron threads for a minute or so in a dry skillet, crush in a mortar and pestle and then stir 1 tsp hot water into the saffron. Stir

Put all ingredients in food processor and pulse till it leaves the sides of the bowl and the color is uniform. Knead on a lightly floured surface for a few minutes, wrap in plastic wrap, and let rest for at least an hour. Divide in quarters and pass each piece through a pasta machine set on the widest setting. fold in half and repeat at same setting 3 or 4 times, then run it through each progressive thinner setting 1 time. On my manual machine I go to #4. Take the rolled out sheet of pasta and run it through the setting for tagliatelle. To cut by hand, dust sheet of pasta with flour and toll up from the narrow end. Cut into 1/4 inch slices, unroll and set on lightly floured towels. Set aside till ready to cook. 

Bring a large well salted pot of water to a rolling boil.

about 1 1/2 pounds thin young asparagus, woody ends snapped off

salt

3/4 stick butter

1 onion, minced finely (I grate it in the food processor with the grating disk)

1/2 cup white wine

1 cup heavy cream

1/2 cup light cream (or half and half)

1-2 large pinches of saffron, prepared as in pasta recipe (heat, crush, mix with 1 tsp hot water)

1/4 cup sage leaves, chiffonade

3-4 tblsp coarsely grated parmesan or Asiago cheese

about 1/4 pound Prosciutto di Parma (I used 5 slices)

In a skillet, bring about 2 inches of salted water to a boil. Add asparagus and simmer for about 3 minutes till still bright green, but tender. Lift asparagus out with a large handled strainer and submerge in ice water. Drain well and cut asparagus into thirds. Bring a large, well salted pot of water to a rolling boil.

Wipe out skillet and melt butter. Saute onion and half of asparagus for about 3 minutes till onion is translucent. Add sage and saute 2 more minutes. Add wine and allow to evaporate. Stir in heavy cream and saffron water. Bring to low simmer, add cheese and light cream. Set aside

Add tagliatelle to pot of water and cook for about 5 minutes till al dente. Lift tagliatelle out with tongs, drain and add to saffron cream sauce. Toss gently and serve

Be sure to check out our Facebook Fan Page later tonight for our Bonus Recipe- Black and White Cream Cups

As Always,

Buon Cibo, Buon Amici,