I do not know if you noticed that recently passed frequently on the radio a recipe Barilla, the pasta with broccoli, tomatoes and saffron. It 's the first time I hear on the radio or TV advertising for a recipe which uses saffron, or at least I never noticed until now. And just this morning while I was driving and listening, I thought: "If it is spoken in the ether, can not be present on my blog, where magic reigns supreme spice ???". Of course not! So here it is!
Serves 2:
200 g of broccoli;
300 g pappardelle;
150 g of tomatoes;
Extra virgin olive oil;
1 teaspoon pure saffron in threads.
Put the saffron to soak in an airtight container, using very little hot water. If you want, you could chop a bit 'saffron using a mortaietto before turning it to soak.
Bring the water to boil the pasta, pour the broccoli, salt and let it cook. When ready, drain but do not throw the cooking water.
In a skillet saute a clove of garlic with oil, add chopped tomatoes and salt. Also add the broccoli, cut into pieces.
Pour half the saffron in the cooking of broccoli, bring to a boil and let cook the pappardelle, with the added spice that will take a nice golden color.
Add the remaining saffron and soaking liquid to the prepared dressing and let absorb.
Once the pasta is cooked, drain and ripassatela in the pan with the broccoli. Let thicken and serve immediately.
Bon appetit!
Photo: www.nonsoloprimi.myblog.it
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