Tag: saffron

Recipe Gallinar saffron nuggets – Italian Cuisine

Recipe Gallinar saffron nuggets


  • 350 g gurnard fillets
  • 250 g fresh shelled broad beans
  • 1 pc red onion
  • 100 g flour
  • 50 g rice starch
  • 2 pcs saffron sachets
  • sugar cane
  • extra virgin olive oil
  • peanut oil
  • salt
  • pepper

For the recipe of the saffron gurnard nuggets, peel the onion, chop coarsely and marinade it.
with 1 tablespoon of brown sugar, a pinch of salt, 3-4 tablespoons of olive oil and 3 tablespoons of vinegar for 30 minutes. Blanch the beans for a couple of minutes, peel them and blend them with 4-5 tablespoons of water and a drizzle of olive oil, adjusting with salt. Prepare a batter by mixing the rice starch, flour and saffron in 150 g of water. Cut the fillets into morsels, pass them in the saffron batter and fry them in abundant hot peanut oil for a couple of minutes; drain them on kitchen paper and add salt. Serve freshly made with marinated onion and broad bean sauce.

Saffron lasagna with asparagus – Italian Cuisine

lasagna-allo-saffron-with-asparagus


Made even more exquisite by the unique taste of saffron and the creaminess of dairy products, lasagna with asparagus is an ideal first course for a refined lunch

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Step by Step

    • 1
      lasagna-allo-saffron-with-asparagus
    • Preparation of saffron lasagna with asparagus

      1) Make the dough for lasagna. Mix the type 00 flour and that of durum wheat flour on the pastry board, form the fountain and add on the edges of the groove 1 pinch of salt. Pour a wire inside extra virgin olive oil, to make the dough more elastic, and the eggs, lightly beaten with a fork. Begin to knead by slowly taking the flour from the edges of the fountain and then continue with large hands, until a smooth and homogeneous mixture is obtained. Then form a dough and wrap the transparent film around the dough; let it rest for about 30 minutes.

      2) Prepare the béchamel. Melt the butter in a casserole, add 70 g of "00" flour and let it roast over low heat for 1-2 minutes, stirring with a wooden spoon. Add the milk hot flush by mixing the mixture with a hand whisk to avoid lumps; cook For others 10 minutes, continuing to stir until the mixture thickens.

    • 2
      lasagna-allo-saffron-with-the-asparagus recipe
    • 3) When the béchamel is quite thick, add the salt, the pepper and a pinch of nutmeg to flavor it, then add a sachet of saffron. After mixing all the ingredients well, pour the béchamel in a colander in order to remove any lumps, collect it in a bowl and let it cool.

    • 3
      lasagna-allo-saffron-with-asparagus-photos
    • 4) Now clean the asparagus, scald them in boiling salted water for a few minutes, then cut them into pieces. Fry thegarlic in a no stick pan with 2 tablespoons of extra virgin olive oil, brown the asparagus, season with salt and cook for 10 minutes, then add the parsley chopped.

    • 4
      lasagna-allo-saffron-with-the-asparagus image
    • 4) After 30 minutes take the egg pasta again and roll it out with a rolling pin or rollers of a special machine in thin sheets is cut it into rectangles rather large. Bring plenty of salted water to the boil and cook the lasagna, a little at a time and gradually scolale with a slotted spoon e dry them on a clean towel.

    • 5
      lasagna-allo-saffron-with-asparagus-preparation
    • 5) Season the lasagna in layers. Grease one baking tin and make the base with the lasagna, cover with a layer of saffron béchamel, add the slices of Emmentaler and lastly the asparagus. Do this until you finish the ingredients.

    • 6
      lasagna-allo-saffron-with-the-asparagus step
    • 6) Complete the pan. Finish the last layer with a sheet of lasagna sprinkled with béchamel, flakes of butter and grated Parmesan.


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Risotto with asparagus and saffron – Italian Cuisine

Risotto with asparagus and saffron


The asparagus and saffron risotto it is a risotto based on spring vegetables such as peas, asparagus and spring onion; it is excellent if prepared with fresh ingredients and a very light vegetable broth that does not cover its delicate taste. It's a vegetarian first course rich, with a rustic but at the same time refined look, perfect for an important family meal or a convivial dinner with friends

There Salt & Pepper recipe it is simple, it involves two phases: cooking vegetables in a pan, seasoning with cream and saffron and risotto. Only from the wise union of these two preparations is born the asparagus and saffron salt from Salt & Pepper: a vegetarian risotto, very delicate and tasty

If anyone thinks that the asparagus and saffron salt from Salt & Pepper don't be creamy, you are wrong! This is precisely the characteristic that holds the ingredients together and characterizes this risotto with a fresh and springy taste

Preparation of risotto

with asparagus and saffron

1) Clean the asparagus and deprive them of the final part of the stem, wash them and cut them into small pieces; cut into slices 2 spring onions (if they are very soft you can also use the white part). Melt 20 g of butter in a non-stick pan, add the vegetables you've prepared and let them season for a few moments. If they dry too wet with the hot broth, salt, pepper and cuocile again for 6-7 minutes; then join the peas shelled and continues cooking For others 10 minutes.

2) Put the cream in a bowl, combine the stigmas of saffron, shredding them with your hands, mixes them well. When all the vegetables are well cooked, add the cream to the saffron, mix gently and cook over high heat for a few seconds, then turn off the heat and set aside, preferably at room temperature.

3) Prepare the risotto, by frying the chopped onion with 30 g of butter in a large saucepan; add the rice, toast it for a few moments, then sprinkle it with a generous sprinkle of White wine. Allow to evaporate over high heat stirring constantly, then add a couple of ladles of broth hot. Bring to a boil, lower the heat and finish cooking by adding plenty of hot broth every time the rice tends to dry (keep in mind that it should be very creamy).

4) Finish cooking, add the remaining butter and the Parmesan, mix carefully and leave to rest with the lid for a few moments. Distribute the risotto in the dishes and add, on each portion, a few tablespoons of hot vegetables. Serve immediately risotto with asparagus and saffron and, if you like, sprinkle with freshly ground black pepper.

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