Saffron-Infused Olive Oil

Name: Saffron-Infused Olive Oil
Yield: makes about 2/3 cup, enough for a pound of Maccheroni alla Chitarra or other pasta
Ingredients: 1 teaspoon loosely packed toasted saffron threads (see box, page 243); 1/2 cup extra-virgin olive oil; 1 teaspoon kosher salt; 3 tablespoons chopped fresh Italian parsley; 1 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano, for a milder flavor), plus more for passing; A mortar and pestle or spice grinder; a mini–food processor

December 9, 2011

Just a small amount of saffron can imbue extra-virgin olive oil with the spice’s captivating perfume and distinctive flavor. This versatile condiment is a great way to bring a light and seductive touch of saffron to your dishes, without overwhelming them. It makes a delicious (and colorful) dressing for maccheroni alla chitarra (page 236) or other pasta, or to season almost any mild-flavored dish.

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