Saffron tagliatelle with ricotta and crispy chipotle shallots from Ottolenghi Flavour / Flavor (page 199) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • saffron threads
  • shallots
  • Parmesan cheese
  • ricotta cheese
  • coriander seeds
  • maple syrup
  • parsley
  • caster sugar
  • rice vinegar
  • eggs
  • cumin seeds
  • fine semolina
  • green chillies
  • 00 white flour
  • egg yolks
  • dried chipotle chilli flakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on November 23, 2020

    My daughter is gluten-free so I made this with gf fresh tagliatelle. I think it would be better with the saffron tagliatelle but I still enjoyed it. I overcooked the crispy shallots but they were still great.

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