Greek red saffron in filaments

Short Description

Greek Red Saffron In Filaments / 1G Greek Red Saffron in Filaments /; 1gSaffron, the GOLD OF GREEK EARTH as it is called, was among the most popular and valuable spices of ancient civilizations, for its flavor, color, pharmaceutical and aphrodisiac properties. Krokos Kozanis saffron gives to dishes a delicate aroma, a subtle spicy flavour and a beautiful yellow color. It goes perfectly with rice, pasta, sauces, chicken, fish soups, lamb, potatoes, pulses, bred and cakes, even ice-cream! Using Krokos Kozanis saffron is like using an expensive perfume: a little bit has an amazing effect, so it should be used sparingly, in the quantity stated in each recipe. Krokos Kozanis in powder form is dissolved in water before being added to cooking. The stigmata of Krokos Kozanis are dissolved in a cup of water for 1 hour before cooking and added in food either together with the water or add just the water after straining out the stigmata. For every cup, use 10-12 stigmata of Krokos Kozanis or in powder form, use half of the 0,25g sachet. It is not necessary to dissolve powder previously, as you can add it directly to the drinks. Risotto with Krokos Kozanis (saffron) A large pinch of Krokos Kozanis (saffron) in stigmas300gr Basmati rice2 thin cut echalotes3 dried whole clove buds2 whole allspice berries4 whole black peppercorns2 tablespoons olive oil1 bay leaf4 peeled tomatoessaltCrush the Kozani saffron, add it in 550ml of hot water and stir. Wash the rice, put it in a bowl filled with cold water and let it soak for half an hour. Drain the rice and let it dry for 10 minutes. In a large frying pan mix the oil, the echalotes, the allspice, the clove buds and the peppercorns and fry them over low heat until the echalotes turn brown. Add the rice, stir well and fry them altogether for 4 minutes. Add the water with the saffron, the bay leaf and the salt, cover the frying pan and bring to a boil and then simmer for 15 minutes. Cut the tomatoes in four, remove the seeds and cut in cubes. Remove the rice from the heat and add the tomatoes stirring carefully. Cover and leave it for 5 minutes. Served with grilled shrimps souvlaki.;,;;;;;,;;;;;;,;;,;,;;;;;.;;,;;,;;;;;,;;;;;;;.;;;,,;,;,,,;,,; &,.;;;;,;; ';; :;;;;,;;;;;;;.;;;;.; '; 1;;;;;,,.;;, 10-12;;;.;;;;; 0,25g;;;.;;;;,;; ';;;.;; (; 6; );;;; 300 2 ├®chalotes; 3; 2;; 4;; 2;;; 1; 4;;;;;;; 550ml;.;,;;;;;;.;;;;; 10;.;;, ├®chalotes,;,;;;; ├®chalotes.;,;;;; 4;.;;,;;;,;;;;;.;;;; 15;.;;;,;;;;;;.;;;;;.;;;; 5;.;;;.

Long Description