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Recipe: Sardinian Chickpea Soup With Saffron (Minestra de Ceci con Zafferano)

Discussion in 'Food Forum' started by The Pontificator, Dec 2, 2007.


  1. The Pontificator

    The Pontificator
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    Angry Samoan

    Joined:
    Sep 18, 2000
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    The recipe (and this is a pretty big recipe) calls for a 1/2 teaspoon of real (Spanish) saffron.

    Saffron is expensive but imparts a particular flavor in addition to the color. A lot of Mexican grocery stores sell "Mexican Saffron" (Azafran Flors) which is much less expensive albeit weaker-tasting version. It's the entire crocus flower vs. just the pistils and you'l probably have to use a LOT more of it.

    Dried chickpeas need to be soaked for a very long time. 2-3 days is ideal.