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Saffron Noodles

  Place salt, saffron, butter and water in a 2-quart sauce pan. Bring to a boil and add the noodles. Reduce heat to medium and boil, stirring occasionally, for approx. 10 minutes. Drain and serve with browned Butter.

Browned Butter:
Melt 1/2 pound butter over medium-low heat in a heavy 1-qt saucepan (the butter has a tendency to boil over, so make sure you have a big enough pan). After it melts, stir occasionally until ti starts to brown. Remove from heat before it burns. If it gets too dark, it will lose its flavor and become bitter; it should be just a rich nut brown.

1 t. salt or salt substitute, 1/2 t. pepper will substitute
pinch of saffron
1 T. butter or oil
1 qt. water
3 cups noodles
Browned Butter for topping (optional)

Browned Butter:
1/2 pound butter

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

Betty Groff's Up-Home, Down-Home Cookbook More info. and/or Buy

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