Tag: saffron

Italian saffron and black cherries at the MoMA in New York – Italian Cuisine

In the city that never sleeps, New York and its cuisine from all over the world, stand out this month two Italian flavors that do not stand out just for the taste, but also for the look: lo saffron Leprotto and the Fabbri cherries are for sale within the "Fattobene Pop Up" in the MoMA Design Store, a space dedicated to the promotion and sale of excellent and iconic Made in Italy products.

There are 150 objects conceived and produced between the end of the 800s and the 70s of the last century, which have limited accessibility in the US and are a tribute to the Italian timeless design. They will be available until 29 September in the location located in the Soho district, in the heart of Manhattan. This is the connected shop at the most prestigious museum of modern art in the world, which since 1932 – with an anticipatory intuition of the times – opened the first department dedicated to Architecture and Design and which since the middle of the last century has played a primary role in defining and promoting the value of true design.

178069 Among the selected objects, some evoke the top of the tricolor wedding between food & design Let's start with saffron, spice ofro powder with a thousand virtues – including being an antidepressant . In Italy it is a DOP product in various regions, including Sardinia, where the one in San Gavino Monreale, Slow Food and Tuscany stands out, where 80% of saffron farms are run by women.

The joyful cylindrical jar in gold-yellow metal with a red convex cap and the image of a hare that serves a plate of saffron risotto has been the trademark of the saffron Leprotto. Al MoMA is on sale in limited edition with 4 sachets rich in saffron inside (well 0.16 grams of pure powder) and a booklet with recipes and nutritional properties of the precious "Red gold".

Instead it was 1915 when Gennaro Fabbri commissioned al Faentine ceramist Cats a white and blue vase so that his wife, Donna Rachele, could keep his "Marene with fruit". In a world overrun with plastic packaging, where only the can save us return to bulk or the plastic-non-plastic of tomorrow, the packaging Fabbri cherries is a memory and symbol of Italian taste, not only in terms of food. The white and blue opaline jar of the Bolognese company contains the shiny red cherries – themselves design icons! – prepared with the same recipe then, jealously guarded by the Fabbri heirs.

"It is a great joy to have brought these masterpieces of our culture to a place like the MoMa Design Store. It is a tribute to timeless daily Italian design and to all those companies that have created objects capable of passing the test of time"Declared Anna Lagorio, creator with Alex Carnevali of FATTOBENE, this platform that celebrates those everyday objects, born from the creativity of Italian designers, who made the history of our country, accompanying and serving entire generations.

Aurora Quinto
September 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

Recipe Gallinar saffron nuggets – Italian Cuisine

Ingredients

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

Duration: 40 min

Level: Middle

Dose: 6 people

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

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

Ingredients for 4 people

Step by Step

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

Ingredients

Ingredients for 4 people

Step by Step

Preparation of saffron lasagna with asparagus

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