Ditali with Cauliflower, Saffron in a Tomato and Cream Sauce with Chef GS Argenti

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Want a truly indulgent pasta dish? Look no further. The use of saffron, cream and Parmigiano-Reggiano tells you right away this dish is more of a cucina-spenda-lotta as opposed to cucina povera dishes that are so en vogue these days. Regardless, the use of saffron tells you right away it’s a dish from the north or does it? Actually, it’s an authentic Sicilian dish believe it or not and it uses some very posh ingredients as well as some less high-line ones like cauliflower and breadcrumbs. Join Chef G.S. Argenti as he shows you how to make this somewhat involved dish. If you love to cook and have many layers of flavor this is a pasta dish you’re going to love.

[@theoldbigmoose]

Can only imagine the layers of flavor in this dish! I have never cooked with "real" saffron.

[@ItalianFood]

I tell you what - it's not that expensive and a little goes a long way - here is a link amzn.to/3ybVHcp - this is very good saffron at an excellent price.

[@dougjones2065]

Just curious what is that loud sound in the background of your videos?

[@ItalianFood]

That's one of my burners. I've since fixed it.