Uses and Recipes
How to use
Saffron can be used both in infusion and powder form.
- Infusion: immerse the pistils in a cup of water or broth or hot milk (about 60/70 degrees with lid) for at least 45 minutes (the longer the infusion time, the better). Both the liquid and the pistils should be added at the end of cooking for a rich and intense aroma.
- In powder: place the pistils in the baking paper, close and crush with a spoon or pestle. Use the powder thus obtained in the preparation of the dish, adding it halfway through cooking.
Quantities
First and second courses: 8/10 pistils per portion
Ice cream: 1g x 3/5 liters of milk
Spoon desserts: 1g x 1.5 liters of milk
Where is Saffron used?
Saffron is very versatile and ideal for the preparation of many tasty recipes. We offer some innovative ideas for the more curious who wish to explore new taste paths:
Delicious in first courses such as pasta (penne with saffron), risotto (risotto alla Milanese), gnocchi (radicchio and saffron) and soups (potato cream with saffron or shrimp and saffron). It goes well with fish (sea bass, red mullet, sole) and molluscs (cuttlefish and scallops). Excellent with chicken (almonds and saffron) and veal (scaloppine with saffron). Very delicate and tasty with legumes (chickpeas with saffron) and vegetables (carrots, leeks, pumpkin, potatoes, mushrooms and spinach).
Cheeses, desserts, focaccias
Delicate and aromatic in dairy-based recipes (ricotta, mozzarella, yogurt and kefir), saffron is extraordinary and refined in the organic cheese from alpine brown milk.
Surprising in desserts (saffron and chocolate cake, saffron and ricotta or saffron and almonds), saffron goes very well with pineapple and peaches. Exquisite in desserts (panna cotta, tiramisu and crème brulée), saffron is unique ice cream!
Also very interesting for the preparation of leavened products such as bread, pizza, focaccia and brioche with a distinctive aroma and warm golden colour that only saffron can give
