Sicilian Mushroom, Saffron Cream Sauce

Name: Sicilian Mushroom, Saffron Cream Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Servings: 2 to 4
Cuisine: Italian
Ingredients: ½ cup freshly grated Parmigiano-Reggiano cheese; 1 tablespoon butter; 1 cup cream mixed with ¼ teaspoon ground saffron threads dissolved in 1 tablespoon hot water; 1 cup cream mixed with ¼ teaspoon ground saffron threads dissolved in 1 tablespoon hot water; ⅓ cup fresh Thai basil leaves; 2 tablespoons oil; 4 cloves garlic, crushed and peeled; ½ pound broccoli, washed and separated into small florets; ½ teaspoon salt; ½ pound fresh shitake mushrooms, washed and sliced; ½ pound broccoli, washed and separated into small florets; ½ teaspoon red chili paste or red hot pepper flakes; ½ teaspoon red chili paste or red hot pepper flakes; 1 teaspoon freshly ground black pepper; 1 teaspoon ground nutmeg; 8 ounces spaghetti or your favorite pasta; 1 cup cream mixed with ¼ teaspoon ground saffron threads dissolved in 1 tablespoon hot water; ½ cup white wine; 8 ounces spaghetti or your favorite pasta

Preparation info

Servings:
2 to 4

Difficulty
Easy
Ready in
25 min

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Ingredients

2 tablespoons oil
4 cloves garlic, crushed and peeled
½

Europe
Italy
Main course
Vegetarian
Mediterranean
Sicily

Method

In a wok or large skillet heat 2 tablespoons oil over medium heat. Add the garlic and stir-fry for 20 seconds. Add the mushrooms and fry for 5 minutes. Add the broccoli, salt, pepper, nutmeg and chili, and stir-fry 2 minutes longer. Add the wine and cook until all the liquid