4 Receipts to Make Better Use of Saffron

Roxana Anton


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Recipe No. 1. Spoon salty cream with mascarpone, pears, and gorgonzola


80 g mascarpone

80 g of sweet gorgonzola

1 small pear

1 lemon

1 sachet of saffron

slices of Tuscan bread

a glass of milk as required or needed by your taste

salt as required.

How to prepare:

Cut the pear in half and remove the core.

Peel half, cut into small cubes and sprinkle with lemon juice; cut the other half into thin slices and sprinkle with lemon juice. Put the gorgonzola, mascarpone and saffron dissolved in a little hot milk in a bowl; work the cheese with a spoon to obtain a homogeneous cream, add the diced pear, and season with salt.

Serve the cream in spoons decorated with a slice of pear and serve with slices of toast.

Recipe No. 2. Spaghetti with cream and saffron speck

300 g thin noodles

250 g chanterelles

80 g speck

200 ml of cooking cream

20 g butter

1 clove of garlic

1/2 onion

1 sachet of saffron

3 tablespoons extra virgin olive oil

salt and pepper as needed

4 sprigs of parsley for garnish

Recipe for 4 people, preparation time 35 minutes, low difficulty.

Cooking Method

Clean the chanterelles by washing them gently.

Heat the garlic in a pan with the butter and oil, add chopped onion and let it brown.

Chop the chanterelles very finely, add them to the fried onion and cook over medium heat for 15 minutes.

Cut the speck into cubes.

Half of the speck, after having passed it in a blender, add it to the cooking mushrooms.

Sauté the other half of the speck in a pan until crisp and add it to the pan with the chanterelles.

Add the speck cream with the cream and saffron to the chanterelle while cooking, dissolved in a little pasta cooking water, and cook for another 10 minutes; season with salt and pepper.

Boil the tagliatelle, drain when al dente, and season with the ragù. If they are too dry, add a few tablespoons of the cooking water.

Serve the pasta decorating the plate with parsley leaves.

Recipe No. 3: Fusilli cabbage and saffron


350 g fusilli

300 g savoy cabbage

150 g sausage

2 tablespoons of cream

2 sachets of saffron

1 onion

extra virgin olive oil

grated pecorino romano

salt as required


Wash the cabbage leaves and cut them into strips. In a pan with the oil, fry the chopped onion and the chopped sausage; let it brown slightly.

Then add the strips of cabbage, add salt, cook covered for 10 minutes, and add, if necessary, a drizzle of water.

Dissolve the saffron in 2 tablespoons of cream, pour into a pan, and cook for another 5-6 minutes.

Cook the pasta in abundant salted water, drain it al dente, and toss in the pan with the sauce.

Serve sprinkled with grated pecorino romano, if you like.

Recipe No. 4 Salmon steak on a golden sea

For 4 people, cooking time 40 minutes, difficulty: very easy.


2 salmon fillets

2 tablespoons of butter

2 tablespoons of flour

500 ml. latteà 1 sachet of saffron

1 stalk of celery

1 carrot

1 shallot

1 onion

1 bay leaf

2 cloves

salt as required

Procedure for cooking:

Melt the butter in a saucepan, add the chopped shallot and let it brown.

Add the flour and cook for a few minutes; add, mixing well, a little at a time the milk and lastly the saffron.

Bring everything to a boil and cook over medium heat for 10 minutes until the mixture is bound.

Remove from the heat and, stirring constantly, obtain a smooth cream.

In a separate saucepan, boil 2 liters of water with a drizzle of oil, bay leaf, cloves, celery, onion, and carrot. After 10 minutes from the first boil, lower the heat and cook the salmon in the same water for about 10 minutes.

Compose the dish by making a bed with the cream and place the salmon on it.

Recipe No. 5 A cute dessert idea: Dark chocolate with mascarpone (for 20 chocolates)

Procedure for cooking:

Preparing time 35 minutes, difficulty: medium.

Cut the dark chocolate into small pieces and melt it in a double boiler.

Take the paper cups with a diameter of 2 cm, brush them with melted chocolate and place them upside down on the sheet of baking paper or on a rack and let them harden and dry.

Meanwhile, prepare the mascarpone cream that you will need to garnish the dark chocolates.

Melt the milk chocolate in a bain-marie and set it aside to cool it, put the mascarpone in a bowl, add the vanillin and saffron and mix well.

When the chocolate has cooled, add it to the mixture and put the cream in the refrigerator to firm up.

In the meantime, remove the paper wrapping from the cups by obtaining small containers of chocolate.

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