Tag: saffron

Veal ravioli recipe in saffron and lemon sauce – Italian Cuisine

Veal ravioli recipe in saffron and lemon sauce

  • 500 g veal ravioli
  • 2 pcs saffron sachets in powder
  • 1 pc carrot
  • 1 pc celery stalk
  • 1 pc shallot
  • Parmigiano Reggiano Dop
  • extra virgin olive oil
  • lemon
  • salt

For the recipe of veal ravioli in saffron and lemon sauce, finely chopped celery, carrot and shallot.
Brown the mince in a saucepan with a little oil for 8-10 minutes, blending, if necessary, with a drop of water. Then pour 1 glass of water, bring to a boil, then add the 2 sachets of saffron and, immediately after, the ravioli. Season with salt and mix gently. Cook for 4-5 minutes, with the lid, and serve immediately with 10 g of grated parmesan and lemon zest.

Recipe Tartlets with saffron broccoli – Italian Cuisine

Recipe Tartlets with saffron broccoli

  • 300 g broccoli
  • 225 g type 2 semi-wholemeal flour
  • 100 g leek
  • a sachet of saffron powder
  • nutmeg
  • vegetable broth
  • salt
  • extra virgin olive oil

For the recipe of tartlets with broccoli with saffron, mix 200 g of flour with 60 g of water, 35 g of oil and a pinch of salt, then roll out the dough with a rolling pin, obtaining a sheet 2 mm thick. Cut out 6 discs (diam. 11-12 cm) with a pastry cutter.
Grease 6 molds for tartelletta (diam. 10 cm) and line them with the discs of dough, trimming the overflowing one. Prick the bottom of the tartlets with a fork, lay down a disk
of baking paper of the same size and distribute a small handful of dried beans. Cook "in white" in the oven at 180 ° C for about 20 minutes.
For the béchamel sauce. Melt a sachet of saffron in a couple of tablespoons of water. Dilute 25 g of flour with 25 g of oil in a saucepan, stirring with a whisk for a couple of minutes, until the mixture begins to boil. Add 250 g of vegetable broth, a pinch of salt, grated nutmeg and dissolved saffron, stirring constantly, and continue cooking for another 3-4 minutes.
For vegetables. Clean the broccoli, divide them into small florets and boil them in salted water for 4-5 minutes; drain and cool in iced water.
Clean the leek, removing the outer sheath, divide it in half lengthwise and cut it into half rounds. Brown it in a pan with a film of oil for 2-3 minutes. Spoon saffron-flavored béchamel sauce into each tart and complete with a tablespoon of leeks and some broccoli florets.

Saffron "open": 3 Chefs and Identità Golose invite you to discover it – Italian Cuisine


THE ‘3 Cooks ' that in 1935 created there first sachet of saffron powder, landsno in the HUB of Identità Golose in Milan for to celebrate the tradition of 'yellow gold' – or 'rossso' if you prefer – in the kitchen, his own story is many curiosities. The October 17th in via Romagnosi 3, an event dedicated to saffron, to which all are invited.

Open to the public and free, will take place from 16 to 19 on Thursday 17 October 2019, it will be a rather unique occasion to learn about this precious and beloved spice and the 3 Cuochi brand, from 3 generations the door in the Italian kitchen. An event that invites all participants to be protagonists, telling your own personal, professional and family stories tied to Saffron 3 Cooks.

It was the 12th June 1935 when Gianni Mangini, founder of the company, had the idea to sell saffron powder packed in sachets, with the commitment of to guarantee purity of this precious spice contained in them. Commitment that after 85 years it does not fail since the brand Zaffernao 3 Cooks claims to offer consumers saffron pure, of high quality, against any kind of forgery.

Do you know the properties of this precious spice? IS antidepressant, antioxidant, digestive, disinfettante, is even anticonvulsant. And then: saffron is delicious! From a 'magic touch' to our recipes …

Andrea Ribaldone, kitchen coordinator of Identità Golose Milan, which used the Saffron 3Cuochi in his iconic "Spaghetto Milano".

178501"Saffron 3 Cooks is the ideal ingredient to prepare the classic Milanese risottocommented Ribaldone – who, at the end of cooking, frulliamo to obtain a cream smooth and homogeneous with which maintain the spaghetti. To make our flag dish even more delicious and precious, we couldn't do that choose a great brand such as Saffron 3 Cooks".

various cookbooks dedicated to 'yellow gold' can be consulted and downloaded for free online on the site of 3 Cuochi.

Aurora Quinto
October 2019


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