Description
Saffron is used to flavor food and to color it pale golden yellow. Turmeric is often suggested as a substitute for saffron. Although turmeric adds a similar pale yellow color, the flavor is completely different.
Ingredients
1⁄2 lb pork (ground)
1⁄2 t basil (dried sweet basil)
3 c broth (chicken broth)
2 1⁄2 T corn starch
1⁄2 c cream (light cream)
1⁄2 t saffron (strands, loosely packed)
6 T cheese (grated Parmesan)
seasoning (salt and peppr to taste, white pepper is best)
8 oz pasta (fettuccine)
Instructions
- Prepare fettuccine according to package instructions. Drain and keep warm.
- Brown pork in a large skillet, stirring constantly, then drain drain excess fat. Add chicken stock, lower heat and simmer gently for 10 minutes.
- Blend cornstarch and cream. Add this mixture to the simmering pork a little at a time, stirring continuously. The sauce will soon - about 1-2 minutes - become thick and creamy.
- Turn heat to lower and add saffron, stirring until blended. Let the sauce simmer, uncovered, until ready to serve.
- Distribute pasta among 4 serving bowls. Ladle saffron sauce over noodles, sprinkle some basil and top with cheese.
- Serve warm.
Yield
4 servings
Preparation time
10
Cooking time
15
Total time
25 minutes