SPATCHCOCKS IN SAFFRON CREAM

INGREDIENTS

• 2 x Size 5 spatchcocks
• 1 tablespoon olive oil
• 500g spinach tagliatelle pasta
• 1/4 cup chopped fresh chives

SAFFRON CREAM

• 90g butter
• 2/3 cup grated fresh parmesan cheese
• 300ml carton of cream tiny pinch of saffron powder

SPATCHCOCKS IN SAFFRON CREAM METHOD:

Cut spatchcocks in half through backbones and breastbones, place on a rack over a baking dish, and brush with oil. For a tender result, bake for 30 minutes in a moderate oven; let cool.

Remove meat from spatchcocks, and slice finely. Boil the pasta until just tender, uncovered, in a large pot of boiling water; drainReturn pasta to pan; keep warm. Combine saffron cream, pasta, and spatchcocks, and serve sprinkled with chives.

Saffron Cream: Melt butter in a separate pan, add cheese, cream, and saffron, boil, and simmer, uncovered, for about 5 minutes or until mixture thickens slightly.

Serves 6.

Note: Spatchcocks can be cooked a day ahead. Saffron cream is best made just before serving.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Pasta proper.

Also Read: RABBIT IN RED WINE AND GARLIC SAUCE