Butterfly Saffron


Last night’s experiment was the relatively easy Butterfly Saffron recipe from Sundays at Moosewood Restaurant. It was a bit heavier of a dish than I usually like for my pasta (it used butter and heavy whipping cream in addition to freshly grated Pecorino cheese), but the end result was nice and creamy and had just a hint of the saffron flavor. I have a feeling I’ll return to this one again and I think it would make a good dinner party-type dish.

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