Tag: saffron

Recipe Passatelli with saffron in fish broth – Italian cuisine reinvented by Gordon Ramsay

The fish broth and saffron passatelli is a first course created by chef Matias Perdomo, a Michelin star with the Contraste restaurant in Milan, which combines two traditional regional preparations, one typical of the Romagna Riviera, the other of Emilia.

To make this dish you will have to brown the fillets in a pan hen and of mulletThe squid in touches and tails of escapeWhile bones and heads you will use them to do the broth. For the passatelli you will have to knead breadcrumbs, eggs, parmesan, saffron, lemon zest and nutmeg and shape the dough by passing it through a potato masher with large holes or through the iron specially designed for passatelli if you have one. You will then cook the passatelli in the broth with the fish for a few minutes and complete with parsley.

Also discover: Passatelli by Doctor Balanzone, Passatelli with seafood, Passatelli from grandmother Ancella, Brodetto of fish, crustaceans and molluscs.

Tagliatelle with asparagus, prawns and saffron – Italian cuisine reinvented by Gordon Ramsay

The tagliatelle with asparagus, prawns and saffron they are a superlative dish, where different flavors meet and enhance each other, embraced by the pasta. A dish with a sure visual effect, but above all rich in flavor and not at all difficult to prepare. Moreover, with prawns and asparagus, you can prepare many dishes, including a delicious one salad.

How to make tagliatelle with asparagus, prawns and saffron

The delicious ones tagliatelle with asparagus, prawns and saffron They are prepared by first cooking the asparagus in boiling water in a pan with high sides and separately preparing a sauté with oil and an anchovy fillet melted in the heat. Then add the peeled and cleaned prawns, the asparagus tips and the drained tagliatelle al dente to the pan for final cooking. Here are all the steps of the recipe.

Courgette, saffron and mint risotto – Italian cuisine reinvented by Gordon Ramsay

The combination of rice and courgettes lends itself to a thousand interpretations (there is even risotto with courgettes) but one of those with the most particular and unmistakable aroma is undoubtedly the courgette, saffron and mint risotto. Light and tasty, it is a traditional risotto but also experimental at the same time.

How to make saffron and mint courgette risotto

The preparation does not differ much from those of normal risottos, assembling the ingredients will be quite simple. So let’s see how to put a delicious dish on the table courgette, saffron and mint risotto.