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Orecchiette with Saffron, Ricotta and Mint
This unusual dish with a no-cook sauce comes from Sardinia, Italy, where saffron often is used to infuse flavor—and color—into pasta and pasta sauces. The cup-like shape of orecchiette is perfect for catching the lightly creamy sauce, but penne works well, too. Use whole milk and whole-milk ricotta; lower-fat milk and cheese will leave the dish tasting too lean.
4-6
Servings
20 minutes
Ingredients
-
½
cup whole milk
-
½
teaspoon saffron threads
Reviews
Save your saffron for something better! Sorry guys, but this was a waste of a LOT of saffron and my delicious homemade ricotta. There's just not much flavor in the final dish. In addition, the bright yellow color, thanks to the saffron, was deceiving - making my brain expect something eggy. This wasn't bad, it just wasn't good.
This is an amazing dish! I will make is over and over again. I wasn’t sure how the flavors would taste together but now this is one my favorite easy meals. Very adaptable too. In the winter I will try using different aromatics and herbs and adding ham and peas. Thanks for the delicious recipe!
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