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                                            RECIPES WITH SAFFRON

  

HOME RULE

take 2 fingers of water or broth and pour into a saucepan . Boil the water and when it reached the boiling point , add the saffron and allow to boil for about 1 or 2 minutes. Then turn off and leave for 20 minutes amalgare . If you decide to pour everything in a yellow rice risotto when there are 3-5 minutes to cook . If you decide to make other dishes that require sauces , pour the saffron stigmas in the sauce and cook it with the sauce .
IMPORTANT: pure saffron stigmas should be left to mix for about 20 minutes in a hot liquid of your choice : water, broth , sauces etc.

  

QUANTITY ' TO USE : 1 gram of our saffron stigmas contains about 300 which is enough for about 12-14 servings of yellow rice for example . For a yellow rice for 2 people is 25 stigmas about .

  
HOW TO FIND OUT IF SAFFRON ARE NOT  ADULTERATE , FALSIFY AND COUNTERFEIT?

In hot
water or broth or in sauce pure saffron will color all of a strong yellow and give off a strong aroma. Remain only the stigmas that have to be white. The stigmas that are red are adulterated products (pieces of silk, bits of flower petals, etc ...). The stigma white must be paid together with the water or broth in your dish as they are rich in antioxidants, vitamins, minerals and other substances and anti-aging molecules that may protect against breast cancer, leukemia, Alzheimer's disease and other diseases .

  

WHAT TO COOK WITH SAFFRON ? : Almost everything. The uses of saffron are:
• Food , food industry and gastronomy
• Preparation of ice-cream
• Liqueurs
• Anti-Aging Cosmetic Industry
• Medicine

  

  

 SOME RECIPES :
  

Saffron is used in the Mediterranean regions to flavor dishes such as paella rice and fish , rice Milanese , bouillabaisse , but is at its best even if make use of preparations of meats , poultry , veal and seafood , as well as in the realization of various cakes. is particularly suitable as a condiment delicate flavor of vegetables like zucchini or the famous radicchio . In the regions of the Middle East is also used in the production of rice puddings and cakes and British use saffron in the preparation of theirs traditional cakes and donuts with saffron .
  

 NOODLES WITH BACON AND SAFFRON


 
Saute the onion in a pan with oil , add 50 grams of bacon into strips and let cook . Add 250 grams of cottage cheese, a pinch of salt and saffron melted in a bit ' of warm water for 20 minutes. Stir until mixture is smooth . After cooked and drained noodles and season with the sauce for a few minutes before serving . ( serves 4 people)

 

COTTAGE CHEESE WITH SAFFRON



600 grams of cottage cheese, 0.20 grams of pure saffron threads . Q.B. sugar and sweet wine . Mix together the ricotta and saffron , adding very little sugar and a tablespoon of sweet wine . Serve as a dessert served with the dessert wine .

 

FILLET OF SOLE WITH SAFFRON SAUCE



Spend four sole fillets in flour and cook them in a pan with the oil. Shortly before the end of cooking fillets wet with brandy , add a little ' milk , pine nuts and saffron dissolved in two tablespoons of hot water . Season with salt and stir until the sauce becomes thick . The same procedure can be used for meat, in particular the white one. ( serves 4 people) .

  

CHICKEN WITH SAFFRON



Ingredients: chicken, 1 butter , 50 g . , Olive oil, 2 tablespoons cream, milk, 2 dl. Broth , 1 cup Cognac 1 cup Saffron, 0.5 g . Parsley, q.b. White Wine, q.b. Flour, q.b. salt, q.b.

 

preparation:
 1. Put oil , chicken pieces and butter in a pan and fry . Cook for 3-4 minutes on high heat with a covered container .
 2 . Add the wine and cognac . Continue cooking ( without lid) on low heat. Gradually add the broth , leaving a little ' aside.
 3 . Defatted cooked the gravy . Pour the remaining broth , sprinkle with flour , making sure to dissolve any lumps . When the sauce has thickened put the cream , chicken and saffron previously removed to mix .
 4 . Before serving, do not forget to sprinkle plenty of chopped parsley . ( serves 4 people) .

 

YELLOW RICE



 Serves : 4 people Preparation time : 5 minutes Cooking time : 20 minutes Total time : 25 minutes. Ingredients: Carnaroli rice 400g , Pure saffron stigmas (about 50-60 stigmas for 4 people) , Meat broth : 1.5 l, onion or shallot : 1, Extra virgin olive oil : enough , White wine: as required, grated Parmesan cheese : a pleasure

How to make risotto
• Pour the saffron in a little ' hot broth into a bowl and keep for 20 minutes .
• Finely chop the onion or shallot .
• Heat a little ' extra virgin olive oil into a large pan and fry the chopped onion previously
• When the onion begins to brown , add the rice and toast it in the pan for a few minutes stirring several times to prevent sticking to the bottom . Deglaze the rice pouring into the pot a bit ' of white wine and continue to stir .
• When the wine has been absorbed, to continue cooking adding the broth frequently ( always kept in his hot pot ) and stirring constantly.
• Pour the saffron dissolved in the pot with the rice and stir so as to amalgamate the best , continuing to cook for the remaining time.
• When cooked, remove the pot from the heat, add the grated Parmesan and stir the rice constantly for a few minutes so as to make it thicken .
• Serve the risotto , decorating it with some pleasure to the pistil of saffron.

 

FRIED SQUID WITH SWEET SOUR SAUCE AND SAFFRON



 Ingredients for 2 people
 3 whole squid - durum wheat semolina - grated lemon peel - mixture of chopped dried seaweed - peanut oil for frying - salt
 For the saffron sauce : 10 saffron - 30 ml . of good white wine vinegar - 80 ml . fish broth (or vegetable) - salt - a spoonful of honey of acacia - the tip of a teaspoon potato starch ( to thicken ) - white pepper

 process
 For the saffron sauce : let caramelize the honey in a saucepan . So sfumatelo with the white wine vinegar and cook for 2 minutes ( Yosi that evaporate a little vapor ) . At this point add the broth , bring to a boil and reduce for another 5 minutes in the pan uncovered. Thicken with a teaspoon of potato starch dissolved in a tablespoon of cold water. Season with salt and add the saffron and chopped ground white pepper . Cook for a few moments , until you get the desired density ; remove from heat to cool . Clean the squid and cut into rings. Wash them in cold water (if then soaked them in ice water for a few minutes before frying is better) and dry them very roughly. Mix the flour sifted with the seaweed and chopped lemon peel ; impanatevi squid and fry quickly in hot oil . Strain after 1-2 minutes (if you overcook become hard ) and dry on paper towels. Serve hot , after being salted, with saffron sauce .

MONK FISH WITH SAFFRON



Preparation time : 15 minutes
 Cooking time : 15 minutes

Ingredients (4 servings ) :

800g monkfish into large pieces
 50g butter
 0.5 g of saffron threads
 salt and pepper
 sauce:
 3 tablespoons lemon juice
 50g butter
 salt and pepper


preparation:

 Preheat oven to 200 ° C (time: 7-8) . Salt and pepper the pieces of monkfish then arrange them in a baking dish and bake for 10 minutes. Turn off the oven . In a pan melt the butter and do make for good browning the pieces of monkfish . Arrange them on a serving plate , cut into smaller pieces if necessary , sprinkle with saffron and put them in the oven . Sauce : In a saucepan bring to the boil lemon juice , salt and pepper . Lower the heat , add the butter , stir and cook for 2-3 minutes without . The sauce should be soft and " sour " . Sprinkle the pieces of monkfish with the sauce and serve immediately .

BALL OF SAFFRON RICE WITH CHEESE STUFFED WITH CHEESE SAUCE AND BASIL WALNUT ( CALLED SICILY ARANCINO  )



 Ingredients (for 4 people):

 500g Carnaroli rice
 0.5 grams saffron stigmas (wires )
 250g cheese
 500g ricotta cheese
 4 lemons
 500g basil sauce and walnut
 600g breadcrumbs

 For the sauce
 300g walnut emulsion and water
 90g Basil Pasta
 200g oil
 9g black pepper
 40g orange blossom honey
 6g carob seed flour
 Prime 50g white grapes


preparation:

 Boil the rice in water sweetened with honey and salt together with the saffron threads . 10 Baking ' . Drain it and cool it . With the help of a blender or a food processor, finely chop the walnuts adding enough water to form a fine paste and compact. Add it to the rice ginger. Mix enough. Prepare the filling by mixing the ingredients , making sure to grind the pepper coarsely. Forming with wet hands croquettes total weight of 60 g with 12 g of ricotta filling each. Move immediately into bread crumbs of bread yeast of durum wheat . Before you go fry in a little egg white , slightly salty and a second time in the breadcrumbs. Fry in sunflower oil and lard (50/ 50) at 145 148 ° C for 1 ' 50'' . Consume at a temperature between 40 and 35 ° C. For the sauce : Pour into the blender all the ingredients and process them at full speed for a few minutes , until a smooth, homogeneous consistency . Finally , adjust the consistency with the addition of the flour of seeds of carob.



FENNEL WITH SAFFRON AND SPECK



 Ingredients for 4 people:

 4 fennel

0.5 grams of saffron threads ( threads )

 150 g of bacon

 Extra virgin olive q.b.

 One teaspoon of table salt


  procedure:

 Wash and divide into 4 wedges fennel , boil them in plenty of water with a teaspoon of salt, add the saffron . Al dente . Cut the bacon into small cubes and brown it with a little 'oil , add the fennel and sauté for a minute and stir well . Serve hot.

 

 BUTTERFLIES PASTA WITH SAFFRON SAUCE AND SEABREAM





Ingredients for 2 people :

300 g Farfalle (or pasta )
 0.3 grams of saffron threads ( threads )
 Sea Bream in small pieces
 Pepper , Salt

2 fillets of sea bream in pieces

preparation:

Take 2 fingers of water or broth and pour into a saucepan . Boil the water and when it reached the boiling point , add the saffron and allow to boil for about 1 or 2 minutes. Then turn off and leave for 20 minutes amalgare . In a saucepan , bring to a boil salted water for cooking the pasta . Clean and reduce to small pieces of sea bream fillets in a pan quickly sauté with a little ' of water from the pasta , so they will not dry ( if you do it with raw fillets always cook in a pan with a drizzle of ' oil , a little water from the pasta for a few minutes , season with salt if necessary ) . Drain the pasta , pour into the pan and pour the saffron , turn on the heat, add half the whole seabream and stir for 3-4 minutes. Serve on individual plates , sprinkle with freshly ground pepper and add the remaining four bits of sea bream to seal the plate.