Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
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!
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
Thank you for your comment! Your comment is currently under moderation and will appear shortly.