Saffron Alfredo Recipes

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SAFFRON ALFREDO



Saffron Alfredo image

This is a base sauce for other recipes and can be modified to fit almost any white sauce recipe. It is a sauce you can freeze and use at a later time. It thickens into a paste as it cools; use only a tablespoon or two per meal that you are making. I use this sauce as a base for my shrimp diablo.

Provided by Ken Spaulding

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 2h10m

Yield 200

Number Of Ingredients 7

¼ cup butter
4 white onions, thinly sliced
2 tablespoons minced garlic
2 cups dry white wine (such as Chardonnay)
8 quarts heavy whipping cream
2 tablespoons saffron
1 pinch kosher salt and ground black pepper to taste

Steps:

  • Melt butter in a very large pot over medium heat. Add onions and garlic; cook and stir until softened and browned, about 20 minutes. Pour in white wine; simmer until reduced by half, 5 to 10 minutes.
  • Stir heavy cream into the saucepan. Bring to a boil; reduce heat and simmer until reduced by half, about 20 minutes. Stir in saffron. Season sauce lightly with salt and pepper.
  • Refrigerate sauce until cool and thick, about 1 hour. Spoon into ice cube trays and freeze until solid.

Nutrition Facts : Calories 135.6 calories, Carbohydrate 1.2 g, Cholesterol 52.8 mg, Fat 14.3 g, Protein 0.8 g, SaturatedFat 8.9 g, Sodium 18.3 mg, Sugar 0.1 g

MILANESE FETTUCCINI ALFREDO



Milanese Fettuccini Alfredo image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 6 servings (unless I'm one of them...then it serves 1)

Number Of Ingredients 6

1/2 teaspoon saffron threads, 2 pinches
1 to 1 1/2 cups chicken stock
Salt
1 pound fettuccini
6 tablespoons butter, cut into pats
8 ounces (2 1/2 to 3 cups loosely packed), finely grated Parmigiano-Reggiano

Steps:

  • Bring large pot of water to a boil over medium heat.
  • Preheat the oven to warm, about 200 degrees F. Put a large serving bowl or a platter, for the pasta, into the oven to warm.
  • In a small pot over low heat, add the saffron threads and the stock. Let steep until ready to use.
  • When the water boils, season with salt, add the pasta and cook to al dente. Just before draining, add a ladle of the starchy pasta water to the pot with the saffron stock. Drain the pasta.
  • Remove the bowl or platter from the oven and scatter with the butter pats. Add the pasta and pour in the saffron liquid. Sprinkle with half of the cheese and toss for 1 minute. Add more cheese and continue to toss for another 1 to 2 minutes. Keep tossing until the pasta is evenly coated and cheese has melted into the saffron broth forming a creamy, lightly golden sauce. Serve immediately.

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