I’m a big fan of kitchen hacks to save money. Little steps that elevate quick and easy dishes to meals your family remembers. Saffron may be the the world’s most costly spice by weight but even on a strict meal budget, I do consider it a pantry must have. Here’s why. Saffron while it is expensive, has a lot of quick and easy tricks to offer with even the smallest pinch. Saffron is my go to ingredient to turn other, inexpensive ingredients into a luxury meal.
Fold Saffron in with butter or mix in with salt or honey and dress up everyday items.
Add a pinch of Saffron to beaten eggs for a savory, burnt umber hue and in one quick step, your scramble now beats every Brunch spot in town.
Crush and dash in Saffron when making fresh pasta and your homemade staple earns Five Stars.
Biscuits and breads take on a subtle honey flavor when Saffron is mixed in with their flours.
Mussels and Clams get along swimmingly with Saffron and a pinch goes a long way in broth.
Sticking to quick and easy? Add a good pinch to boiling water or broth to infuse ordinary dry pasta or rice with extraordinary rich flavors.
Remove ends off Asparagus and steam till nearly cooked, drain and set aside
Remove seeds from tomatoes, slice and set aside
Add a pinch of Saffron to boiling water and allow to bloom
Add pasta and cooking per package instructions
When pasta is three minutes from done, heat Olive Oil in skillet, add Asparagus and Tomato
Retain 1 Cup pasta water and drain remaining
Add Pasta to skillet and half the cheese along with a little pasta liquid to bring together
Plate with a drizzle of Extra Virgin Olive Oil, remaining cheese and a sprinkle of Red Pepper Flakes
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