|This photo I captured from Food Network. My own pictures are coming!|
This is a saffron cream sauce with hints of VANILLA & lemon. I made it for a pasta dish in preparation for using it over a Seared Flank Steak for an upcoming Spanish Inspired TAPAS menu. I served it to my family and some extra teenagers hanging around...and they all loved it! I used a bow-tie pasta and some extra vanilla. Interesting flavors kids don't usually find in a pasta dish. So glad it was a success!
Use it for pasta, steak, chicken or pork.
I have also seen it used with ravioli and seafood: lobster, mussels and scallops. I plan to try it with a Seared Flank Steak (recipe coming soon) and some Lobster Ravioli....This would taste so good with a nice sweet Riesling or a Pinot Grigio.
- 2 tablespoon butter
- 1 small shallot, minced
- 2 pinches of saffron threads
- Optional: 1/2 cup white wine (dry)
- 1 1/2 cups heavy cream
- 1/2teaspoon fresh lemon juice
- 1 tsp. vanilla extract (you may add more if desired)
- Melt the butter in a medium skillet over medium heat.
- Add the shallot and saffron and cook, stirring occasionally, until the shallot is softened, about 2 minutes.
- Add wine if using. Reduce.
- Add the cream, some salt, and pepper to taste.
- Reduce to a thick sauce. About 3 minutes. Adjust thickness with more cream or vanilla.
- Stir in the lemon juice and vanilla.
- 8 ounces of pasta like bowtie,, penne or linguini
- 1/3 cup shaved parmesan cheese, plus more for topping
- 2 tablespoons chopped chive or parsley
- 1 teaspoon grated lemon zest
- Add the pasta to the boiling water and cook as the label directs.
- Remove 1/4 cup cooking water, then drain the pasta and transfer to the skillet with the sauce.
- Add the reserved cooking water, the parmesan and half of the chives and toss to coat.
- Serve topped with the lemon zest, remaining chives and more cheese.