Pasta in Saffron Sauce Recipe
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.
Servings
3
Cook Time
40minutes
Servings
3
Cook Time
40minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. I’m not good at Spanish, but I realized that semolina is indicated on the pasta package as the ingredients of the first item. Therefore, I cook my homemade noodles correctly by adding finely ground semolina to the dough. The package also indicates the cooking time – 8 minutes. So I did.
  4. Boil in salted water to the state of “al dente”, throw it into a colander.
  5. Grind the slightly cooled mass for the sauce in a blender. This is a matter of a minute, and you will be able to find time to cook pasta. Pour the sauce into a saucepan or saucepan-shaped form. Bring to a boil, simmer for 2-3 minutes. I got 400 ml of sauce.
  6. While the pasta has not cooled down, serve them to the table in a hot, fragrant and delicate saffron sauce. With baked bell pepper or other vegetables.
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