/ Our magazine / How to use saffron threads.
/ Our magazine / How to use saffron threads.
The plant of saffron is ancient and is used in the kitchen as a natural colorant and aromatic ingredient. Today, saffron is available on the market not only in powder form but also in stigmas, which are more complex to use compared to the granular solution but are more flavorful and natural. Here’s everything you need to know about how to use saffron in stigmas, a product that you can purchase on Spaghetti and Mandolino.
Finding the origin of the word saffron is not easy at all. It is believed to derive from the Arabic “zaÊ¿farÄn,” a term that indicates the crocus. Saffron is thus the name of the spice derived from the flower crocus sativus Linnaeus. This species of crocus, belonging to the Iridaceae family, is also known as “saffron crocus” and is commonly referred to as “saffron bulb” or “saffron corm.” Saffron has been known and used since ancient times. Traces of it can even be found in the Bible, where our crocus sativus is one of the most precious aromatic plants found in the garden of the Song of Solomon.
It is also depicted in the palace of Knossos and was even mentioned by the Egyptians in the Ebers papyrus. In ancient Rome, saffron was used in cosmetics, painting, and as a dye for clothing due to the characteristic yellow color it releases thanks to crocin. The organoleptic qualities have always been appreciated in cooking; in the Middle Ages, spices were very valuable and symbolized wealth and refinement. Saffron, in particular, has always been among the most precious aromatic spices.
With its vivid color, intense smell, and distinct flavor, saffron, even when used in small amounts in recipes, can become the absolute star of a dish thanks to its extraordinary qualities. Thus, a risotto, the sauce of a meat dish, or a dessert can be radically transformed by the intense and satisfying taste released by just a few stigmas. The saffron sachet is easy to use; you just need to add it to your dish. Using saffron stigmas is not complicated at all; you just need to know the procedure and the quantities necessary for optimal use.
To achieve excellent results in the kitchen, it is necessary to soak the stigmas for a time ranging from 40 to 60 minutes in a warm liquid, which can be broth, milk, or naturally warm water. In any case, the liquid should be warm but not boiling, and it is sufficient to use a quantity enough to fill a coffee cup. The soaking phase is essential to release the chromatic and aromatic qualities of saffron. Once this is done, saffron stigmas are ready to be used in our recipe. As you can understand, using this precious spice in stigmas is really very easy and will help you create dishes that can satisfy even the most demanding palates.
On Spaghetti and Mandolino, you can find saffron stigmas from the Cleopatra agricultural company, handpicked according to ancient organic methods to preserve their purity. It is cultivated in San Gavino Monreale, in Sardinia, Italy’s largest producer since the 1300s. In this area of Sardinia, the excellent microclimatic conditions, the perfect mineral composition of the soil, and the high underground humidity result in a product of the highest quality. It is an excellent antioxidant, containing high levels of vitamins A, C, and B group, as well as beta-carotene.
Let’s start by illustrating this recipe with a curiosity. What differentiates a saffron risotto from a milanese risotto? The main difference lies in the cooking phase. In milanese risotto, beef marrow is added, while in saffron risotto, it is not. With this clarified, you will no longer be confused, so here’s the recipe to make a fantastic saffron risotto. The quantities, which are indicative, are for four people. First, toast your carnaroli rice, about 320 grams, with a bit of extra virgin olive oil for a few minutes. Deglaze with half a glass of white wine.
Then add the vegetable broth (1 liter) and a finely chopped onion that you have previously sautéed, and let it cook over low heat, stirring often. Towards the end of cooking, add the saffron stigmas that you set aside in the coffee cup as explained earlier. Let it absorb well and finish with 70 grams of butter and 80 grams of Grana Padano Dop. The total cooking time varies between 18 and 20 minutes, depending on the desired degree of doneness, whether more or less al dente. Enjoy your meal!
Francesco Scuderi
S&M
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