Tuesday, May 22, 2012

Saffron > Every other spice

There's a reason its worth more than its weight in gold...

The other night Wifey and I made Saffron Venison Lasagna. The local farmer's market has a pasta shop that makes Saffron Egg Lasagna noodle sheets. I couldn't possibly recommend that type of pasta any more. It is fantastic in every sauce, dish, etc.

Back to the recipe.

A friend had sent me some Ground Venison that I have been saving for a dish like this in my freezer.

Large (deep) frying pan, I took about 3/4 of a pound of it, with about a half pound of 80/20 ground beef and browned it in saffron flakes, olive oil, a LOT of garlic (prob 2 table spoons), a pinch of salt, some black pepper, some paprika, chopped marjoram and a good sized handful of sage. Then I added about a cup of marinara.

Next Wifey sliced up really thin a zucchini, the fresh Mozzarella (don't use shredded unless you're trying to get rid of it! don't judge me!).

Time to assemble.

Thin layer of olive oil, then a thin layer of sauce, then the first Saffron Pasta sheet.

Next, Add a thin layer of cheese, then about 1/4 of the browned meat and the 2nd layer of cheese.
Then another pasta sheet, then more meat, cheese and sauce, then the sliced Zucchini, then another sheet, then more meat/cheese, see where we're going with this?

Bake at 375 for about an hour.


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