Saffron is a precious spice from the Middle East. It is obtained from the stigmas of the saffron flower. The best in the world is produced in Navelli – Abruzzo – packaged in stigmas or strands, but can also be found in powder.
The Saffron of Navelli has obtained the PDO – protected designation of origin – for “history, environment, culture and processing.”
Serves 4 – Easy
Ingredients
- 350gr of Spaghetti
- 1 Sachet of Saffron
- 50gr of Butter
- 50gr of Grated Parmesan
PREPARATION
- Take a large saucepan
- Melt butter in the saucepan with half glass of water
- After 2-3 minutes add saffron stirring well to create a sauce
- In a separate saucepan bring to a boil plenty of water, add salt and cook Spaghetti. Drain “al dente”.
- Pour pasta into the saucepan with saffron sauce
- Add Parmesan cheese, stirring constantly over low heat for few minutes.
- Dish is ready.
- The wine will be white with a long persistence in the mouth. The recommended wine is a wine without fermentation in wood, with little involment or contact with barrels.
