Saffron PASTA in pistils
NOT JUST RISOTTO
- 1 g saffron pistils
- 150 g of pasta
- 5 leeks
- One tablespoon of oil
- Salt to taste.
- Pepper to taste.
How to prepare saffron pasta
FOLLOW THE STEP-BY-STEP RECIPE TO GET A CREAMY DISH:
To prepare the saffron pasta, start with sautéing prepared leeks: remove the ends of the leeks, remove the green part and outer layers and, once cut into rounds, stew them in a saucepan with extra virgin olive oil, two ladles of water and salt. Remember to cover the pot with a lid. Once the leeks are wilted, whisk until smooth.
Meanwhile, you will have put the pasta to cook in salted water.
Now prepare the saffron: place the saffron pistils in a sheet of parchment paper folded in half to place over a pot of boiling water for about three minutes so they are toasted. Then let them steep in a cup with a little pasta cooking water for about 10 minutes. This process will allow the saffron pistils to release their color and flavor, dyeing the paste a bright yellow.
At this point, mix the cream of leeks with the saffron in a saucepan where you will add the pasta once it is ready and drained. Mix everything together well before serving.
ALTRE RICETTE IN CUI È PRESENTE IL SAFFRON:
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