Pasto Allo Zafferano Swiss Noodles With Saffron Recipes

MUSSELS IN SAFFRON BROTH (COZZE ALLO ZAFFERANO)

Mussels in Saffron Broth (Cozze Allo Zafferano) image

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

Ingredients

1 teaspoon saffron thread
1 cup hot water
3 tablespoons olive oil
3 garlic cloves, crushed
1 cup onion, chopped
2 lbs mussels, cleaned and debearded
1 cup dry white wine or 1 cup beer
3 sprigs fresh thyme
1 bay leaf
fresh ground black pepper
salt, only if needed
3 tablespoons fresh parsley, chopped

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

Homemade Saffron Pasta image

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

Ingredients

1 pinch saffron threads
2 tablespoons hot water
2 ½ cups Italian-style tipo 00 flour
3 large eggs
1 pinch salt

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

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