If you are looking for an elegant method of serving small, young, spring zucchini go no further. Fettuccine with Zucchini in a Saffron Cream Sauce is both flavorful and stylish and is sure to please. The delicate flavors of saffron and zucchini are perfectly suited to each other. Saffron, as you may know, is one of the world’s most expensive spices. Originally cultivated in Iran, saffron was prized by the Romans and made its way throughout Italy. Today, fields of the beautiful purple flower, a form of crocus, can be found growing in Abruzzo, Le Marche, and Sardinia. Always look for threads of saffron rather than powdered, which can be adulterated and often has quality control issues. Long used as a part of traditional healing methods as well as the dyeing of cloths, saffron is widely used in cooking. Its aroma is often considered sweet and grassy, and fortunately for everyone’s purse, a little goes a long way to create a beautiful and flavorful dish.
Serves 4 people
3 Tablespoons butter 1/2 sweet yellow onion 1 1/2 pound zucchini salt pepper freshly ground 3/4 cup heavy cream About 20 saffron strands, crumbled 1/3 cup parmigiano-reggiano, freshly grated 10 ounces dried egg fettuccine Click for directions
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