INGREDIENTS: Saffron (Crocus sativus) pistils.
NET WEIGHT: 0.1 g (doses for 4 people) code ZF001MG
0.2 g (doses for 8 people) code ZF002MG
0.5 g (doses fir around 20 people) code ZF005MG
1 g (doses for around 40 people) code ZF010MG
Produced in Italy with 100% Italian raw materials.
Free from artificial colours and preservatives.
DESCRIPTION: Saffron pistils. It is a plant with a characteristic taste that is much loved in the kitchen because, in addition to colouring the dishes yellow, it enhances the flavour. It marries well with rice, fish and crustaceans and also wet meat dishes. READY TO EAT.
METHOD OF USE: Soak in water or broth for a few hours, until the pistils turn white. Or, enclose the pistils in baking paper and rub with a spoon until they crumble. So as to not lose the perfume, it is recommended to add them at the end of cooking.
STORAGE CONDITIONS: Store in a cool, dry place, away from the light.
WHY choose ERBE DEIDRATATE SAFFRON : Our aromatic herbs are grown in the open, receiving all of the necessary nutrients and energy from the sun and the earth in order to grow luxuriantly and to acquire an unmistakable aroma and perfume. They are constantly monitored and controlled by our experts and cultivated in a GENUINE and CLEAN manner. The harvesting of the saffron is repeated every morning at dawn, before the sunlight opens up the flowers, for the whole flowering period between the second half of October and the first on November. The work is carried out by hand. The dehydration process is done in a conscious manner in order to keep the characteristics of the pistils unchanged, as you can tell from the intensity of the colour and perfume.
RECIPE RECOMMENDED BY: PAELLA FROM THE GARDEN
For: 6-8 people / preparation time: 40 mins / cooking time: 55 mins / difficulty: 3
- 2 cups of rice
- 250g beans chopped into small pieces
- 250g fresh peas
- A handful of pitted olives
- 0.02g Saffron pistils
- 150g sundried tomatoes in oil, cut into pieces
- 3 spoonfuls of chopped parsley
- Extra virgin olive oil
- Salt and pepper
- 2 cups of warm water
- 2 glasses of white wine
- 1 diced onion
- 1 fennel cut into small pieces
- 4 chopped garlic cloves
- 150g canned or frozen artichoke hearts
*requires an oven-safe pan
Preparation: Heat the pan and add 2 tablespoons of oil. Add the onion and fennel, mixing frequently, until they begin to soften. Add the garlic and continue to cook until the onions are browned. Combine in the rice and toast it in this base mixture, mixing in a way that seasons all of the grains. After about 2 minutes add the water, wine, saffron, salt, parsley and all of the other vegetables except the olives. Lower the heat and allow to simmer for 10 minutes. At this point, take the pan off the heat and scatter in the olives. Put a lid on the pan and allow to cook in the oven at 180° for around 30 minutes. Serve to your diners.