Cooking with Saffron and enjoying its advantages

• Schizophrenia: causes, treatment and diet

Published: 06/18/2014 - Updated: 08/14/2019

• Author: Nayeli Reyes

The pistils of a flower are collected for exquisite flavors in gastronomy for many years, its cultivation has not been easy and therefore its cost is higher because it is necessary that its collection is made by hand but this makes it even more unique and special in the kitchen of the world.

Saffron has also gained popularity due to its different properties and benefits, even has come to acquire the title of aphrodisiac plant because it is a natural anti-depressive. Besides, this famous red thread is an important analgesic that has been used to soothe toothaches and annoying cramping. But despite all of its advantages as an analgesic, antidepressant, regulator of blood pressure and as a treatment for stomach problems, it should not be exceeded in consumption because it is considered harmful. But while levels are not exceeding, saffron large quantities are safe, delicious and very beneficial.

Rice with Cod

Ingredients

• 1 ½ cup of Rice
• 120 gr. of Cod
• 1 clove of garlic
• 1/2 Onion
• 2 Tomatoes
• 1/2 Red pepper
• 1/4 tsp. of Saffron
• 3 cup of Water
• Sufficient quantity Salt

Preparation

1. Finely chop the onion and garlic.
2. Cut tomatoes without actually completely cut, by ticking the narrowest part. Place in hot water for about a minute. Moving cold water, drain and remove the skin.
3. Chop the tomatoes into small cubes.
4. Roast the peppers over the fire or in the oven to remove the skin, remove seeds and cut into julienne.
5. Place the cod in a little water until soft, drain and cut into fine pieces.
6. Sauté garlic and onion in a deep pan.
7. Add tomatoes and pepper and sauté for a few minutes until they begin to incorporate the flavors.
8. Add the flaked cod and saffron.
9. Add the rice and fry until it begins to separate.
10. Add water and bring to a boil then cover and reduce heat to low heat.
11. Cook for at least 10 minutes and correct seasoning, adding more salt if necessary.
12. Leave rice cook until all the water consumed.

Tagliatelle with saffron and shrimp

Ingredients

• 200 gr. of Dry noodle
• 1/2 kg. of shrimps
• 4 tbsp. of White wine
• 1/2 Onion
• 1 clove of garlic
• 1/4 cup of Tomato Puree
• 1/2 cup of Chicken broth
• 1/2 cup of Green pepper
• 1/4 tsp. of Saffron
• 1 can of Tomatoes
• 3 tbsp. of Chopped parsley
• 1 tbsp. of Olive oil
• Salt amount sufficient
• Pepper

Preparation

1. Clean and devein the shrimp, toss with a little olive oil and season with salt and pepper.
2. Chop onion and garlic finely.
3. Slice the pepper into thin strips or julienne.
4. Sauté shrimp on a hot pan until they change color, remove and reserve the sauteed shrimp.
5. Use white wine that is left in the pan for a sauce.
6. Add the onion and garlic, sauté until onion is translucent.
7. Add green pepper and cook a few more minutes.
8. Add the tomato puree and chicken broth.
9. Mix saffron in a little hot water.
10. Cook the pasta in water seasoned with salt and a little oil until al dente. Drain the pasta and sauté along with the saffron and water mixture.
11. Add tomatoes and shrimp mixture of peppers, garlic and onion. Reduce the sauce a couple of minutes.
12. Combine the pasta with the sauce, mix well and add the chopped parsley before serving.

Saffron Panna Cotta

Ingredients

• 1/4 cup of Sugar
• 2 g. of Saffron Extract
• 2 tsp. of gelatin
• 3 tbsp. of Water
• 500 ml. of Cream
• 1/2 cup of Sugar
• 1/4 tsp. of Saffron Extract
• 3 tbsp. of Pistachios

Preparation

1. Prepare a caramel with the sugar house and saffron extract until sugar take a light golden color.
2. Empty caramel into a mold or into small molds.
3. Hydrate the gelatin in cold water and let fluffy and absorb water for about 5 minutes.
4. In a saucepan heat the cream with saffron and sugar until flavors are integrated, without boiling.
5. Remove from heat cream add the gelatin until dissolved.
6. Let rest the mixture about 10 minutes until the mixture cool slightly.
7. With spoon put mixture into containers or container to fill and chill in the refrigerator for about 4 hours or overnight.
8. Unmold the panna cotta going through a bit of warm water and pass a small knife around the dish and serve.
9. Chop the pistachios coarsely and add to the panna cotta before serving.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.