My daughter brought me various gastronomic gifts from Madrid. Among them there is such a pasta "Tallarini". I want to cook them in a new (for me) saffron sauce. I remember as a child we called these autumn flowers "Marigolds". It turned out that Imeretian saffron is prepared from them. That's why I called the sauce saffron. Come in! It turned out to be a very tasty, velvety-tender and fragrant sauce! I think this sauce can be made in the post, replacing cream cheese and similar vegetable products.
- For the preparation of products. Wash, peel and slice the vegetables. Measure out the saffron, cream, pasta and cheese. Cut the onion into cubes, fry until transparent in olive oil. Add the pumpkin slices. Simmer for 10 minutes on low heat, under the lid. Add the diced tomato. Here you can put Bulgarian pepper, if you want. Season lightly with salt and black pepper. Simmer under the lid until the pumpkin is soft.
- Transfer the pepper to a separate bowl. Mix, pour in the cream, add the cheese grated on a fine grater, add saffron (I have Egyptian saffron from crocuses, but I really want to try it with Imeretian!). Add salt and pepper to taste. Simmer for 5 minutes on low heat. Remove from the stove, cool slightly under the lid. Just add saffron, and the vegetables will change the taste and aroma.