My daughter brought me from Madrid different gastronomic gifts. Among them are such 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 Imereti saffron is prepared from them. That's why I called the sauce saffron. Come in! It turned out very tasty, velvety-tender and fragrant sauce! I think that this sauce can be made in post, replacing the cream cheese and similar vegetable products.
To prepare the products.
Wash, peel and cut vegetables. Measure the saffron, cream, macaroni and cheese. Onions cut into cubes, fry until transparent in olive oil.
Add the slices of pumpkin. Put out 10 minutes on low heat, under the lid.
Add the tomato, diced.
Here to lay out the bell pepper if you wish.
Lightly season with salt and black pepper.
Simmer under the lid until the pumpkin is soft.
Pepper remove the in a separate tableware.
Mix, pour the cream, add grated cheese on a fine grater, add saffron (I have Egyptian saffron from crocuses, but I really want to try with Imereti!).
Adjust the salt and pepper.
Put out 5 minutes on low heat.
Remove from the stove, cool slightly under the lid.
Just infuse saffron, vegetables will exchange taste and aroma.
I'm not good at Spanish, but I realized that on the package with pasta, the ingredients of the first item is listed semolina.
So I correctly prepare my homemade noodles, adding semolina to the dough of fine grinding.
The package also indicates the cooking time-8 minutes. And so I did.
Boiled in salted water to the state of "al dente", threw in a colander.
Slightly cooled mass for sauce grind in a blender.
This is a minute thing, and you can have time while cooking pasta.
Pour the sauce into a saucepan or saucepan. Bring to a boil, simmer for 2-3 minutes.
I got 400 ml of sauce.
While the pasta is not cooled, serve and serve them in a hot, fragrant and delicate saffron sauce.
With tired bell peppers or other vegetables.