Explore the Art of Cooking with Our Saffron
Let yourself be carried away into the heart of fine dining with our Pistilli d'Oro saffron, a culinary treasure capable of bringing luxury and depth to every dish. Every recipe here is designed to enhance the precious essence of saffron, transforming your creations into special moments. Whether you want to surprise your guests or simply pamper yourself with a touch of everyday elegance, you will find inspiration for dishes that speak of taste, tradition, and refinement.
Farfalle with Peas and Saffron
An explosion of colors and flavors, where the delicacy of peas meets the character of saffron to create a balanced and refined dish.
Recipe:
Ingredients for 4 people:
• 360g pasta
• 500g peas
• 20g butter
• salt to taste
• 1 shallot
• 1 sachet (0.25g) powdered saffron.
- Dissolve the saffron in a small cup of hot water (the typical amount of an espresso cup).
- Shell the peas, wash them, and boil them in hot water for 6-7 minutes. Drain the peas and set them aside. Peel the shallot, chop it finely, and sauté it in a pan with the butter. After 2-3 minutes, add the peas and let them flavor well.
2. Lower the heat, season with salt, and continue cooking for 7-8 minutes. Finally, add the small cup of water in which you dissolved the saffron.
3. In the meantime, cook the pasta in plenty of salted water. Drain the pasta and add it to the saffron and pea sauce.
4. Sauté the pasta over high heat for 1-2 minutes and serve.
Risotto with Ossobuco and Saffron
A meeting of tradition and luxury, where the robust flavour of ossobuco is enhanced by the richness and unmistakable aroma of saffron.
Recipe:
Ingredients for 4 people:
- Carnaroli rice: 360 g
- Butter: 120 g
- Chopped onion: 1
- Meat or vegetable broth: approximately 1 L
- Saffron: 0.25 grams
- Grated Parmesan cheese
- White wine: 1 glass
- Finely chop the onion and melt some of the butter in a non-stick pan over low heat. Add the onion to the pan and let it soften.
- Add the rice, toasting it in the pan and stirring with a wooden spoon. Once the rice has absorbed the butter, increase the heat and deglaze with the white wine, allowing it to evaporate. Then, add a ladleful of hot broth.
- Stir the rice constantly throughout cooking, adding broth as it is absorbed.
- Dissolve the saffron in a little broth and add it to the rice at the end of cooking, mixing well. Add the remaining butter and Parmesan cheese.
- Season with salt. It is advisable to add salt just before the end of cooking, as the broth used is already salty.
- Let the saffron risotto rest for a few moments before serving.
Tagliatelle with Scampi and Saffron
A perfect combination of surf and turf, with scampi blending harmoniously with the precious and aromatic touch of saffron.
Recipe:
Ingredients for 4 people:
- 320 g tagliatelle
- 600 g scampi
- 0.25 g saffron
- extra virgin olive oil
- 80 ml white wine
- 1 bunch parsley
- 1 hot chili pepper
- salt to taste
- In a pan, heat the oil and sauté the chopped garlic and chili pepper.
- Add the scampi and brown them for 6-8 minutes, then pour in the wine and let it evaporate.
- If desired, you can add diced cherry tomatoes. Season with salt and continue cooking for another 3 minutes.
- Sprinkle with chopped parsley.
- Add the saffron, previously dissolved in a demitasse of water, towards the end of cooking.
- Boil the tagliatelle in plenty of boiling water, drain them al dente and add them to the scampi sauce in the pan. Mix to let them absorb the flavor.