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A new simple recipe taken from the site mysia.info. Why cook the meat in the same way, when you can invent everything?

Ingredients:

4 slices of pork loin,

20 g.

butter 1 teaspoon pure saffron in threads,

a glass of white wine, 20 g.

of flour, olive oil

,

Salt and pepper to taste Chopped parsley

Put the saffron to soak for an hour in boiling water, using an airtight container (tupperware type). Add the white wine and let it sit for another ten minutes.

Take the slices of meat, flatten and Flour. Fry the butter and oil in a nonstick skillet, Lie down the meat and cook for 5 minutes per side.

salt and pepper and drizzle the scallops with saffron sauce drawn up to cover them.

restrict Let the sauce obtained by turning the steaks occasionally to them and season on both sides.

Serve on a platter sprinkled sauce of saffron and chopped parsley.

Bon appetit!

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scaloppine with saffron potatoes rich with saffron cream

Here is a recipe that comes straight from one of the sites that I like best, the garlic clove.

's a way to make the potatoes very easy, but I defy anyone to have thought of! Perfect side dish to main courses of meat, fish or eggs. Just consider that you will need a little 'time to prepare, say an hour and a half .. The ingredients are for 4 people.

Ingredients:

4 potatoes medium (200 g approx each)

2 teaspoons pure saffron threads in

40 g butter 40 g of potato starch

400 ml of vegetable broth 4 tablespoons milk

walnut

nutmeg salt pepper

Put the saffron to soak for an hour in boiling water, using an airtight container (tupperware type).

Prepare the vegetable broth and, when ready, let cool until it reaches room temperature.

Wash the potatoes under running water, fill a large pot of water and pour half of the saffron to soak. Dip the potatoes and put the pan on the fire. Bring to a boil and cook over medium heat for 40 minutes. Drain.

10 minutes before the end of the cooking of potatoes to prepare the saffron cream: In a nonstick saucepan, melt the butter slowly. Stir gradually sifted starch, saffron and mix thoroughly with remaining whip, so that no lumps are formed. Pour the broth at room temperature, little by little, softening fine. Raise the heat to medium and stir until boiling and then add the milk, grated nutmeg and a pinch of salt.

Continue cooking, stirring constantly, until the mixture thickens.

Cut potatoes in half, season with salt and pepper and arrange on a plate and serve with cream.

Bon appetit!