Stancato's Dining, Italian Restaurant, Catering, Banquets, at Stancato's Restaurant Cleveland - Ohio

	Recipes Please click on below recipes to view. Alaskan Halibut with Strawberry, Tangerine & Fresh Basil Salsa Asparagus with Zabaglione Baked Tomatoes Balsamic Mushrooms Chicken Breasts with StancatoÌs Balsamic Vinaigrette Cured Beef with Goat Cheese Salad Fillet Steak with Vanilla-Balsamic Gaze Lobster Balsamico Meatballs with Balsamic Sauce Onion and Balsamic Tartlets Pasta with Saffron Sauce Pork Fillet with Caper Sauce Salmon with Wilted Watercress and Lemon-Balsamic Dressing Seared Salmon with Lentils		Pasta with Saffron Sauce 325g/12oz dried pasta rigate pasta 50g/2oz. butter 4 garlic cloves, crushed 150g/5oz mascarpone 1/4 tsp. saffron threads 1 tsp. seasalt flakes 3 tbl. Italian Vermouth Bianco 4 sprigs fresh rosemary (optional garnish) 4 tbl. Stancato’s balsamic vinaigrette dressing Freshly ground pepper 25g/1 oz. shavings of parmesan Serves 4 Cook the pasta in boiling salted water until "al dente" (usually 10-12 minutes). While it cooks heat the butter, garlic, cream and mascarpone until thick, mashing and stirring to mix. Now combine the saffron and salt in a mortar and crush with a pestle. Add this to the glossy sauce. Cook, adding a little vermouth as it thickens, until the sauce is golden, creamy and evenly thick. Drain the pasta. Pour it into the saucepan. Mix the pasta well through the sauce. Serve in bowls with a sprig of herb and a tablespoon per serving of balsamic vinaigrette sprinkled generously over the top of each serving. Add some parmesan shavings as a finishing touch.