Best 2 Pasto Allo Zafferano Swiss Noodles With Saffron Recipes
If you're craving a delectable and vibrant dish, look no further than the classic Swiss noodles, known as "Pasto allo zafferano." This time-honored recipe, originating in the heart of Switzerland, captivates taste buds with its rich saffron flavors, vibrant yellow hue, and delectable combination of textures. Saffron, the golden spice prized for its distinctive aroma and color, takes center stage, transforming ordinary noodles into a culinary masterpiece. As you embark on this culinary journey, we'll guide you through the steps of crafting this delectable dish, ensuring you savor every bite of its delightful flavors.
Check out the recipes below so you can choose the best recipe for yourself!
MUSSELS IN SAFFRON BROTH (COZZE ALLO ZAFFERANO)
We eat a lot of mussels. You can't beat them since they are so versatile, yet simple, inexpensive and not fishy. Win! Win! Thus recipe is modified from Lidia Bastianich.
Provided by threeovens
Categories Mussels
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine the saffron with the hot water and let sit about 30 minutes.
- In a Dutch oven, heat 2 tablespoons of oil over medium heat; cook garlic until it starts to turn golden, about 2 minutes.
- Add onion and cook until it starts to soften, 4 minutes.
- Add the mussels, wine, thyme, bay leaf and saffron with water; cover pot and cook until the shells open, 3 to 4 minutes.
- Remove the shells and divide between serving bowls, discarding any shells did not open.
- At this point, if you are a restaurant chef, you would strain the broth into a large skillet; I do not both to do this so call my broth "rustic.".
- At any rate, increase the heat to a rolling boil and cook to slightly reduce the broth and thicken, about 4 minutes.
- Stir in the parsley and remaining tablespoon of oil; taste and add salt and/or pepper as needed.
- Pour broth over mussels and serve.
Nutrition Facts : Calories 354.2, Fat 15.3, SaturatedFat 2.4, Cholesterol 63.7, Sodium 659, Carbohydrate 14.7, Fiber 0.8, Sugar 2.3, Protein 27.8
HOMEMADE SAFFRON PASTA
Fragrant and colorful fresh egg pasta infused with saffron. Roll out in thin sheets with or without a pasta machine, then bake directly in a lasagna with bolognese or bechamel sauce, or make tagliatelle and serve with your favorite sauce.
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 4
Number Of Ingredients 5
Steps:
- Soak saffron threads in hot water for 30 minutes.
- Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt and saffron water. Gently beat eggs, saffron, and water using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball. Add more water, 1 tablespoon at a time, if dough is too stiff.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
- Roll out the dough with a pasta machine or with a rolling pin and cut into lasagna sheets or tagliatelle.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 54.8 g, Cholesterol 139.5 mg, Fat 5 g, Fiber 1.8 g, Protein 13.7 g, SaturatedFat 1.3 g, Sodium 93.4 mg, Sugar 0.5 g
Tips for Making Pasto Allo Zafferano:
- Use high-quality saffron. Saffron is the most expensive spice in the world, but it is worth the investment for this dish. Look for saffron that is a deep red color and has a strong aroma.
- Toast the rice before cooking. This will help to bring out the flavor of the rice and give the dish a slightly nutty flavor.
- Use a good quality broth. The broth is the base of the dish, so it is important to use a good quality broth that is flavorful and has a rich body.
- Don't overcook the pasta. The pasta should be cooked al dente, or slightly firm to the bite.
- Garnish the dish with fresh herbs. Fresh herbs, such as parsley or basil, will add a pop of color and flavor to the dish.
Conclusion:
Pasto allo zafferano is a delicious and easy-to-make dish that is perfect for a special occasion. The saffron gives the dish a beautiful golden color and a slightly bitter flavor that is balanced by the sweetness of the onion and the creaminess of the cheese. This dish is sure to impress your guests and leave them wanting more.Tips for Making Pasto Allo Zafferano:
- Use high-quality saffron. Saffron is the most expensive spice in the world, but it is worth the investment for this dish. Look for saffron that is a deep red color and has a strong aroma.
- Toast the rice before cooking. This will help to bring out the flavor of the rice and give the dish a slightly nutty flavor.
- Use a good quality broth. The broth is the base of the dish, so it is important to use a good quality broth that is flavorful and has a rich body.
- Don't overcook the pasta. The pasta should be cooked al dente, or slightly firm to the bite.
- Garnish the dish with fresh herbs. Fresh herbs, such as parsley or basil, will add a pop of color and flavor to the dish.
Conclusion:
Pasto allo zafferano is a delicious and easy-to-make dish that is perfect for a special occasion. The saffron gives the dish a beautiful golden color and a slightly bitter flavor that is balanced by the sweetness of the onion and the creaminess of the cheese. This dish is sure to impress your guests and leave them wanting more.
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