From Flower to Flavor. Saffron Recipes
From Flower
to Flavor
Saffron Recipes
Safinter's Category I saffron from La Mancha is hand-picked crocus stigmas, with only three threads per flower, making this spice super premium. Don't let saffron intimidate – embrace its versatility and explore beyond. A pinch elevates everything from risottos and paellas to ice cream and honey cakes, making every meal a golden experience.
SAFFRON MASTERS
FROM SPAIN
Net Wt. 1g
Tomato Tartare
with Saffron
Prep Time: 45 minutes
Servings: 2-4
Ingredients:
- Safinter Saffron
- 1 lb ripe tomatoes
- 1 tsp Edmond Fallot Dijon Mustard
- 1 tsp Worcestershire sauce
- 1 tsp Oregano, minced
- ½ tsp Tabasco sauce
- Fennel leaves
- Marqués de Griñón "Oleum Artis" Extra Virgin Olive Oil
- Salt for seasoning
Preparation:
Bring a small saucepan of water to a boil, and have an ice bath ready nearby. Score a small X at the bottom of each tomato and place it in the boiling water, blanching until the skin starts to loosen, about 20-30 seconds.
Remove them from the pan and place in the ice bath to stop cooking. When cool enough to handle, peel the skin and then quarter, core, and seed the tomatoes.
Carefully dice the tomatoes into a brunoise and place into a strainer to let some of the excess liquid strain for a few minutes before adding them to a medium mixing bowl.
Mix in the olive oil, mustard, Worcestershire, oregano, few strands of Safinter saffron and Tabasco sauce in with the tomatoes and season to taste with salt. Let the mixture chill for 30 minutes before serving.
Finish with sea salt and fennel leaves and serve immediately.
Creamy Saffron Butter
Pappardelle
Prep Time: 20 minutes
Servings: 2 people
Ingredients:
- ½ tsp crushed Safinter Saffron
- 1½ tsp Flaky sea salt
- Freshly ground black pepper
- 1 Medium shallot, finely chopped
- 3 Garlic cloves, finely chopped
- 1 tsp Crushed red pepper flakes
- Freshly ground black pepper
- ½ cup Dry white wine
- 10 oz Cipriani Food Orzo or Pappardelle Egg Pasta
- ½ cup Grated Parmesan, plus more for serving
- Basil leaves for serving
Preparation:
Steep ½ tsp saffron in ½ cup boiling water; set aside. Salt the pasta water generously. Melt 3 Tbsp. butter in a large skillet. Sauté the shallot, garlic cloves, and fresh pepper until soft, about 3 minutes.
Add saffron mixture, the red pepper flakes, and remaining salt. Cook 2 minutes. Stir in 1 cup heavy cream, simmer and remove from heat.
Cook 10 oz pappardelle until al dente. Reserve ½ cup pasta water before draining.
Add cooked pasta, reserved pasta water and ¼ cup butter and toss to coat. Then add ½ cup Grated Parmesan and toss again. Garnish with more saffron and basil if you'd like.
Serve topped with more Parmesan and basil.
Shrikhand Yogurt
Prep Time: 10 hours (including straining time)
Servings: 2
Ingredients:
- ½ tsp crushed Safinter Saffron
- 1 cup Greek yogurt
- ¼ cup Powdered sugar
- ¼ tsp Cardamom
- Pistachios to serve
Preparation:
Soak ¼ strands in a medium-sized bowl. Place a cheesecloth on a colander. Add the greek yogurt on the cheesecloth. Bring the ends of the cloth together and twist so that the liquids will start to drip out, gently twist the ends and place some heavy weight on top of the yogurt to let it strain slowly.
After the yogurt drains, warm the milk in the microwave for 10 to 15 seconds. Then add Safinter saffron and allow it to bloom.
Pour the thick strained yogurt in a dry bowl. Add milk and bloomed saffron mix well and give a whisk mix.
Add cardamom and mix again. Garnish with more saffron and a pinch of cardamom. Garnish with sliced almonds or pistachios or until the sugar is mixed well.
Refrigerate for at least 30 minutes. As the Shrikhand chills, the saffron will start to bleed its color and taste. Once it has been in the fridge a bit, the color will start to bleed beautiful orange color on the top layer. Gently mix in the Shrikhand before serving.
