Method

Put the toasted saffron threads into the mortar or spice grinder, and pulverize to a powder.

Pour the olive oil and the salt into a small mixing bowl.  Add the crushed saffron.  Rinse the mortar with a tablespoon of hot water, collecting any remaining bits of ground saffron, and pour that into the saffron oil.  Whisk to mix thoroughly.

If you are not using the saffron oil right away, transfer the oil to a small container and let it infuse at room temperature for at least 1/2 hour.  Shortly before using, whisk chopped parsley into the oil.  (To store the oil - preferably before adding parsley - cover the container and refrigerate for up to a week.)

To dress maccheroni alla chitarra (or other pasta) with the saffron oil: Cook the pasta in a large pot of salted water until al dente.  Drain the cooked maccheroni, and drop the strands into a big warm bowl, drizzle the oil all over the top, and toss well (and quickly) to coat all the strands of pasta with golden oil.  Sprinkle over it a cup or so of grated cheese, and toss again.  Serve immediately in warm bowls, with more cheese at the table.

Makes about 2/3 cup

Reprinted with permission from ©Tutti a Tavola Lidia Cooks from the Heart of Italy, by Lidia Bastianich, published by Alfred A. Knopf

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