In Italy, the use of saffron is logically more predominant in areas whose cuisine has sustained a stronger Oriental influence, in Sicily and Sardinia where it is often found in sweets, and in Milan, where saffron is the prime ingredient of the renowned risotto alla milanese (also known, not surprisingly, as "yellow rice").

- Yellow and green Tagliatelle (serves 4)
Ingredients:
- 12 oz tagliatelle (egg noodles)
- 4 large artichoke hearts, sliced thin (or 4 whole, small Italian artichokes)
- 1 clove garlic
- 2 packets saffron
- 8 oz soft ricotta
- Extra virgin olive oil
- Grated Parmigiano Reggiano cheese
- Salt
- Black Pepper
For the dressing:
Put the pasta water on to boil first thing. Be sure to use plenty of water and salt and don't overcook! Sauté garlic and artichoke hearts in olive oil. Add 3 T water, cover skillet and cook over low-medium heat until the artichokes are cooked through. Dilute the saffron in 3 T of warm water and blend it well into the ricotta to obtain a homogenous yellow mass. Drain the cooked pasta and tip it into a serving dish, pour in the artichoke hearts and garlic, then fold in the ricotta-saffron mixture. Salt and pepper to taste and let stand a few minutes at room temperature. Just before serving, sprinkle the pasta with the parmigiano-reggiano.

- Pepite fritte dolci (an Italian-style doughnut treat!) (serves 5)
Utensils:
- a deep-fat fryer or deep frying pan
Ingredients:
- 13 oz flour
- 3 eggs
- 4 oz bread dough
- 2 packets of saffron
- milk
- Extra virgin olive oil or Crisco for frying
- Chestnut or wildflower honey
- Marsala
- salt
- cinnamon
Using a bit of the milk, mix the bread dough together with the flour and salt to form a workable dough. Let rise 2 hours, kneading at least once. Mix in the eggs, the remaining milk, a splash of Marsala and the saffron. Let rise until it has doubled in volume. Heat the oil or Crisco to a boil, then drop in the risen dough by rounded spoonfuls. Cook the medium-sized "puffers" until golden brown, then drain on paper towels before putting them on a serving tray. Cover with a generous drizzle of honey and dust with cinnamon. Serve hot.

Jump to our Special on Rice, to read the original recipe for Risotto alla milanese.