Recipe ideas with our organic saffron
Tortelloni with porcini mushroom filling in saffron sauce
Serves 3-4 people
For the sauce
½ teaspoon of Castelluccio saffron
½ small onion, finely diced
½ garlic clove, crushed
Splash of lemon juice
Alternatively, a dash of white wine
Handful of parsley
300 ml of cream
If necessary, 200 g of mushrooms
Preparation
Let the saffron soak in 30-50 ml of 60-degree warm water over night; you can also do it in the morning, but the saffron aromas should be able to develop in the liquid for at least 6 hours before its final preparation.
Cooking
Lightly fry the onion and garlic in butter and - if you vary the sauce with mushrooms - slice them too. Deglaze with white wine or lemon juice. Then add the cream, the parsley and finally the steeped saffron with the liquid. Bring to the boil briefly and simmer for 5 minutes, then carefully season with salt - done!
At the same time, cook the pasta according to the instructions - or after boiling briefly, turn it in parmesan and fry it on both sides with a little butter on the plancha or in a pan.
If you want to concentrate on one thing and then the other, you should prepare the sauce first, then the pasta, and thin the former with a little cream while warming it up.
Top Tip
Parmesan is a must for this dish, i.e. if the filling is without it, make sure you have enough to sprinkle on top. For a little "oompf" we use the longer-aged parmesan (24-30 months) and for freshly ground black pepper, don't forget to place the pepper mill on the table!
Saffron for your everyday luxury
Whether tortelloni, ravioli or other types of pasta, we think that mushrooms go wonderfully with saffron sauce - whether as a pasta filling or in the sauce, just try out what you like better.