Saffron is a costly spice with a unique taste that is generally used in many foods and sweets.
The important thing about preparing pasta is the spices. Saffron has a special flavor and is used in pasta to create a natural yellow color. It is also suitable for the appearance of pasta. And it can show a modern style of food.
We'll start by giving you a brief history of saffron. Spices are the most important ingredient in cooking. The flavor and aroma of food are completely dependent on the spices used in it. In this pasta recipe, the key ingredient is saffron. So we'll talk about the medicinal properties of saffron, then we'll explain how to prepare saffron for cooking, and finally we'll give you the pasta recipe.
Saffron: A Spice with a History of Medicinal Use
Saffron, also known as Crocus sativus, is a spice that has been used for centuries for its medicinal properties. Egyptian physicians used saffron to treat stomach pain, and ancient Romans used it to heal wounds and relieve upper respiratory problems.
Saffron's Benefits for Cognitive Function
In a 2005 study, Chinese researchers found that a dietary supplement containing 90 milligrams of saffron per day had a number of positive effects on mice, including improved spatial cognition and increased blood flow to the brain. After three days of feeding with the supplement, positive effects were also observed in gastric function.
Saffron as a Preventive Agent Against Inflammation and Cancer
In the modern world, saffron is used as a preventive agent against various types of inflammation and cancer. It has also been shown to be effective in treating cognitive impairment.
Traditional Uses of Saffron
Other traditional uses of saffron include inducing abortion, treating spasms, fever, colds, bronchitis, and insomnia. Between the 16th and 19th centuries, saffron was used to make a variety of pain relievers. In traditional and Ayurvedic medicine, saffron has been used for a variety of purposes, including treating coughs, expectorant, sedative, analgesic, asthma, and respiratory problems. Saffron has also been used as a menstruation inducer for a long time.
How to Use Saffron
Studies have shown that the best way to use saffron is to grind it into a powder. This releases the spice's aroma and flavor more fully. To grind saffron, you can use a small mortar and pestle.
Two Ways to Brew Saffron
There are two main ways to brew saffron: with boiling water or with ice.
Brewing Saffron with Boiling Water
To brew saffron with boiling water, simply add some ground saffron to a non-breakable teapot and pour in some hot water. You can then place the teapot on a kettle to let the saffron brew slowly.
Brewing Saffron with Ice
To brew saffron with ice, add a few pieces of ice to a container and pour some ground saffron on top. Then, let the ice melt slowly at room temperature. This method takes longer than brewing saffron with boiling water, but it results in a more flavorful and fragrant cup of tea.
The Best Method for Brewing Saffron
The best method for brewing saffron is to combine the two previous methods. To do this, add a few pieces of ice to a teapot, then pour in some ground saffron and hot water. Place the teapot on a kettle and let the saffron brew. This method is faster than either of the previous methods and results in a highly flavorful and fragrant cup of tea.
In this method, which is much faster than the previous methods, the color and aroma of saffron will also be released more.
Your brewed saffron is ready. Now you can add it to your cooking recipe.
Easy saffron zucchini pasta recipe
While the pasta is cooking undisturbed, prepare the zucchini dressing: cook the zucchini already cut into cubes, to save time, in a small saucepan with broth or hot water. Drain the zucchini and add the saffron and a handful of fresh mint leaves, then blend everything with a splash of cream until you get a delicate purée.
You can use milk instead of cream if you prefer a lighter sauce. If you can’t find fresh mint, be very careful with dried mint, otherwise it might be overpowering.
Drain the pasta al dente, two or three minutes ahead of time, and sauté in a pan with the zucchini sauce, a generous grating of Parmigiano Reggiano and a few tablespoons of pasta cooking water to bind all the flavors.
CREAMY SAFFRON ZUCCHINI PASTA
Step 1
Wash and chop your zucchini into cubes.
Step 2
In a pan over medium low heat, drizzle extra virgin olive oil, add garlic clove and your chopped zucchini. Season with salt and pepper and cook for 10/15 mins, stirring occasionally.
Step 3
In the meantime, boil your pasta in some salted water until al dente.
Step 4
In a blender add ricotta, saffron, grated Parmigiano and a drizzle of pasta water. Blend everything until creamy.
Step 5
Add your pasta into the pan with your cooked zucchini along with your saffron ricotta cream and toss well over the heat for a couple of mins to combine all the ingredients together, adding some pasta water if necessary. Buon appetito!
Vegetarian saffron zucchini pasta
First we cut our courgettes into strips, then put in a pan with a little oil and left them to soften.
Meanwhile we cook a pot of water to make our pasta so that when they are ready the zucchini, pasta is ready.
When the zucchini starts to take some water to soften the dough and put it into a glass, we will melt a little nut powder and once dissolved the nut will transfer to the pan along with the zucchini.
Let it evaporate and add salt and pepper.
We put a package of soy cream and eventually a sachet of saffron.
Put the dough into the Pan and bread soup well ...