Pasta delicato allo zafferano
Piedmont
Preparation - Easy
Serves 4
One of the few recipes I have seen using saffron - while saffron is grown in the Abruzzi this dish is from the Piedmont.
4 ripe tomatoes, peeled, seeded, drained for an hour (dunk them in boiling water to facilitate peeling)
1/2 cup heavy cream
1/2 cup fresh basil leaves, shredded by hand
1 T saffron (more, to taste)
grated parmesan cheese (up to a cup, depending on your taste
salt and pepper
1 lb pasta (conchiglie or similar)
Make sure that your tomatoes are peeled, seeded and drained.
Throw you pasta into 6 quarts of boiling, salted water.
Cut tomatoes in small pieces.
Mix the saffron into the heavy cream.
When the pasta 'al dente', drain and pour into serving bowl.
Mix the cream into the pasta.
Add the drained tomatoes and parmesan cheese and mix again.
Salt and pepper to taste.
Garnish with the hand shredded basil.
Serve.
Lo Chef
