Saffron Salt Recipes
SAFFRON SALT
Make and share this Saffron Salt recipe from Food.com.
Provided by Annacia
Categories Southwest Asia (middle East)
Time 5m
Yield 1/2 cup (aprox.)
Number Of Ingredients 3
Steps:
- In clean spice or coffee grinder, pulse together salt, saffron and 1/2 tsp (2 mL) water until vibrant yellow with a few saffron threads intact.
- Store in dark glass or nonreactive airtight container in cool dark place for up to 1 month.
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
SAFFRON-FENNEL SALT
Provided by Sara Dickerman
Categories condiments
Time 10m
Yield Makes 1/3 cup
Number Of Ingredients 5
Steps:
- Toast the fennel seeds in a dry skillet until they are fragrant.
- Using a mortar and pestle or spice grinder, finely grind the orange peel and chile. Add the fennel and grind until the seeds are coarsely ground. Blend the fennel mixture with the saffron and salt. Store in an airtight container.
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