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Clam soup flavored with saffron-flavored Vegetables

Today I decided to offer you a recipe of my parties. I chose this because, a bit 'as the cream of chick peas that I posted some time ago) is a real must if you want to taste a dish where you can hear the full flavor of pure saffron.

The methods of preparation vary from recipe to recipe, but I think this (found on the website: www.cucina.corriere.it) is the most faithful to the original. Preparation times are not very long, given more or less an hour (more time purging the clams ..).

If you want to accompany a beautiful white wine, try the White Biferno or the Riviera Ligure di Ponente Vermentino.

The ingredients are for 4 people.

Ingredients:

1.5 kg of clams

1 tablespoon pure saffron threads in

1 large onion 1 yellow pepper 1 red pepper

200 g ripe tomatoes

Tarragon Extra Virgin Olive Oil Vinegar

slices of bread to accompany

Rinse the clams and put them to drain in a large pot with salted water for at least 6 hours.

Put the saffron to soak in a little hot water, using an airtight container (tupperware). If you like, crushed saffron before soaking with the aid of a mortar.

Heat in a large saucepan 1 dl oil, add onion, peeled and sliced \u200b\u200bicing, red pepper, peeled, washed and cut into strips, and crushed red pepper; you dry all over low heat for about 15 minutes.

Add tomatoes, washed and cut in half, and saffron with all its "gravy." Continue cooking for another 3-4 minutes. Then add the clams, which you have rinsed carefully, and make them open and covered pot over high heat.

Sprinkle plenty of chopped tarragon and serve immediately, accompanied with slices of toast topped with a little oil and a splash of vinegar.

Excellent!

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far I have ever seen to prepare the legume soups mega in earthen pots, where the ingredients were mixed and stirred continuously. When I read this recipe, so I thought that the method was more or less the same. Instead I was wrong, and simply read the title to find out! It is a soup of vegetables, legumes are the flavor of saffron! The method of preparation is so different. Try to prepare this dish and you'll know I'm right.

If you want to accompany your wine with vegetables, we suggest a new Red Hills Amerini.

The ingredients are for 10 people.

Ingredients:

1 kg of beans (you can choose a bit 'in vs. Will),

1 cup of oil,

1 / 2 cup red wine vinegar, 1

teaspoon pure saffron in threads,

1 clove garlic, 1 sprig of parsley

,

Salt, to taste Water

.

Put saffron soak in an airtight container, using very little hot water. If you want (in fact in this case would be advisable), you could chop a bit 'saffron using a mortaietto before putting it to soak.

Cook the beans in cold water, not salt (cooking time will vary by the type of vegetables you choose, however, will not be short in any case). Once cooked, drain them to let them cool. Season with salt.

Pour the saffron (with its soaking liquid) into a pan, add oil, a dash of vinegar and salt. Cook until boil. Remove from heat, add fresh chopped parsley and pour over vegetables.

Bon appetit!

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saffron pappardelle with broccoli, tomatoes and saffron rolls

I do not know if you noticed that recently passed frequently on the radio a recipe Barilla, the pasta with broccoli, tomatoes and saffron. It 's the first time I hear on the radio or TV advertising for a recipe which uses saffron, or at least I never noticed until now. And just this morning while I was driving and listening, I thought: "If it is spoken in the ether, can not be present on my blog, where magic reigns supreme spice ???". Of course not! So here it is!

Serves 2:

200 g of broccoli;

300 g pappardelle;

150 g of tomatoes;

Extra virgin olive oil;

1 teaspoon pure saffron in threads.

Put the saffron to soak in an airtight container, using very little hot water. If you want, you could chop a bit 'saffron using a mortaietto before turning it to soak.

Bring the water to boil the pasta, pour the broccoli, salt and let it cook. When ready, drain but do not throw the cooking water.

In a skillet saute a clove of garlic with oil, add chopped tomatoes and salt. Also add the broccoli, cut into pieces.

Pour half the saffron in the cooking of broccoli, bring to a boil and let cook the pappardelle, with the added spice that will take a nice golden color.

Add the remaining saffron and soaking liquid to the prepared dressing and let absorb.

Once the pasta is cooked, drain and ripassatela in the pan with the broccoli. Let thicken and serve immediately.

Bon appetit!

Photo: www.nonsoloprimi.myblog.it

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meat with vegetables baked in saffron sauce

For this recipe I would like first to thank Valerio Di Stefano (www . valeriodistefano.com) for giving me its ok to publish. I revisited a bit 'the writing of the recipe (I hope he will forgive me ...) but in any case, the ingredients and preparation were unchanged (except pure saffron I used myself). Accompany this with a great second Prosecco di Valdobbiadene.

Ingredients:

- 4 slices of meat (2 per person) cut into thin slices type;

- Zucchini;

- Radicchio leaves in oblong;

- A small amount of Belgian endive;

- Half a glass of skimmed milk;

- ½ teaspoon pure saffron threads;

- A spoonful of flour;

- Salt;

- pepper and spices to taste;

- Toothpicks

Place Soak saffron in hot milk using an airtight container (tupperware). Let soak for an hour.

Season the slices of thinly sliced \u200b\u200bmeat with salt, pepper and if you like a leaf of fresh sage.

Cut the zucchini into thin strips, wash the radicchio and envy. Spend in the oven and season with salt.

When everything is grilled, place a generous amount of zucchini, envy, and a few slices in oblong strip of radicchio (radicchio always). Roll the meat rolls around and stop it with a toothpick (style saltimbocca alla romana).

Place the whole pan on the oven before you leave in a warm and covered with parchment paper. Pour a drizzle of extra virgin olive oil and bake in the oven sugl'involtini. Please note that cooking times are pretty fast, so you'll be quick to prepare the rest.

Take a pan into which the milk, flour, more salt, pepper and saffron. Put the pan on low heat and begin stirring with a wooden spoon. Pay attention to the continuing turn the sauce or it may thicken. Once ready, pour into serving dish and Lie down the hot rolls. Serve immediately.

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Tropea onions ragout flavored with saffron

A rich boundary experienced by a colleague of mine (thanks to Manuela!) Very light and flavorful. Excellent with meat recipe pork roast, for example, for the kebabs, roast fish for and I think even for the eggs. Despite what you usually tend to think of onions, the taste of this dish is delicate, tasty, yes, but not too loud notes.

The ingredients are for 5 people.

Ingredients:

3 large red onions

10 stamens (wires) of pure saffron

35 g breadcrumbs

10 cl of extra virgin olive

iodized salt to taste

a glass of water

Put the saffron to soak in an airtight container with a little hot water for an hour.

Take the onions, mondatele and cut into thick slices at least 1 cm.

Arrange the slices side by side using a tight oiled baking pan or covered with parchment paper. Add salt and sprinkle each slice with a pinch of bread crumbs. Add saffron and its liquid infusion.

Put in oven at moderate heat (120 ° -130 °) and cook for about 20 minutes. Once cooked, let the onions au gratin with the grill for 10 more minutes and serve immediately.

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bass, clams and saffron

First of all I want to thank Robert of foodbook.it for giving us the go ahead to the publication of his recipe, I really wanted because the sauce sea bass to me has always loved it. Of course I have some 'modified the original recipe because I used pure saffron instead of sachets, resulting in a taste a bit' fuller, richer. For the rest, I was absolutely faithful to what is proposed by him,

The doses listed below are there to about 250 g of pasta (the best format? Spaghetti course ... )

Ingredients:

500 g. cherry tomatoes (or cherry piennolo)

200 g. sea \u200b\u200bbass (pulp or fillet)

250 g. clams

1 tablespoon pure saffron threads in

freshly chopped parsley

Extra virgin olive oil

Sale

pepper to taste (or pleasure)

Let the saffron soak in an airtight container with a little hot water for an hour.

Meanwhile start preparing the sauce by opening the clams in a saucepan with a little salted water over medium heat for a couple of minutes. We filter the water of clams being careful to keep it aside and remove the clams from the shells because we need for the sauce. In the meantime, if we are lucky enough to have the flesh of sea bass fillet or clean already cut everything to cubes about 1 cm per side, or if we have a beautiful bass with a lot of head and then pins we need to clean and fillet ...

In a large skillet set ourselves a generous fund of olive oil and let fry a clove of garlic and chili pepper (if desired). In order to prevent burning of the oil and fry garlic and chilli remove first, then add in cooked tomatoes have been washed and divided into four sections. Let dry for a few minutes, pour white wine and add salt.

At this point we can add to the gravy cubes of sea bass and clams in shell, and cook every now and then blending with water from the clams. A few minutes before finishing the sauce add saffron and a handful of chopped parsley.

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Risotto with pumpkin and saffron

who follows this blog knows of my passion for risotto. And among those that I have proposed so far, I realized that I never posted what I prefer of all, the risotto with pumpkin and saffron. Online versions of it you can find many, with the bacon browned in a pan with the ham, sausage, with a pinch of blue cheese or Emmentaler, but honestly what I like best is the simplest, namely that where the delicate flavor pumpkin and sweet it is "challenged" only by the strong taste of saffron. In my humble opinion, if they were added to other ingredients (eg. Speck or gorgonzola), the taste of saffron would be lost completely and be ruined for sure also the most delicate of the pumpkin. If you want, the only addition that would be a cheese, to be dissolved in a few moments before the risotto is finished cooking, so as to make the dish creamier.

The ingredients are for 4 people.

Ingredients:

500 g. arborio rice

800 g. Pumpkin

1 onion

grated Parmesan

Extra virgin olive

Sale

1 heaped teaspoon of pure saffron in Wireless

broth

a cheese (if desired).

Put saffron soak in an airtight container (tupperware) with half a ladle of hot broth. Allow to soak for un'orettta.

clean the pumpkin and cut it into cubes.

In a saucepan large enough, the oil and fry the onion, once golden, add the pumpkin and cook for a couple of minutes. Add the rice, make a little brown 'in pan and start adding the broth. Pour a little 'time to the stock each time it is absorbed by the rice.

When the rice is al dente, add the saffron and wait until the broth is almost all absorbed during cooking. Then add a small cheese (if you want, otherwise avoided as well) and finally the Parmesan cheese. Stir and, when ready, serve immediately.

Bon appetit!

Photo: www.on-line-gratis.com

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boiled with saffron and herbs Salsette

recently on the internet I found a nice recipe published by www.cucina.corriere.it site that I loved it because it's very simple, but at the same time offering delicious and tempting. Then if you have time to devote to preparing a little something new (given time is to let the saffron soak in, both for baking - about 3 hours), try it now.

If you want to accompany boiled meats with a nice glass of wine, the experts suggest the Courier to uncork a good Rosso di Montepulciano!

The ingredients are for 4 people.

For the boiled :

800 g of beef, one piece

2 carrots 1 onion

1 potato

1 / 2 celery

Sale

For the herb sauce:

20 g of parsley

10 g of marjoram

5 g chervil

10 g of basil

10 g dill

6 chives

1 egg

2 fillets anchovy (avoid if you want to lighten up a bit ')

2 tablespoons salted capers

1 tablespoon mustard

Vinegar Extra Virgin Olive Oil

For saffron sauce:

1 dl fresh cream

2 pinches of saffron threads in pure

few tablespoons of milk

Put the saffron to soak in a little hot milk using an airtight container for an hour. Then add the cream.

Gather in a casserole onion, peeled and cut into quarters, a carrot and celery trimmed and the meat, cover with water and bring to a boil, skim, salt lightly, reduce heat and simmer for 2 ½ hours.

Boil the egg in boiling water for 10 minutes, let cool and shell. Wash the herbs, dry them and chop them together with the dill and capers, rinsed and drained, cut four thin chives, drained and chopped anchovy fillets. Combine all ingredients in a bowl and work together with the yolk with a fork, add 4 tablespoons of vinegar and mustard, diluted the mixture, then add 5 tablespoons of oil in line without stirring. Pour the sauce into a gravy boat.

About half an hour before the meat is ready, pick up some ladle of broth in a small saucepan and cook the remaining potato and carrot, cut into pieces.

heat the cream and reduce it by half. Drain the carrots and potatoes. Drain the meat, allow to cool, slice and distribute it in individual dishes, pour over the saffron sauce and, next, 1 tablespoon herb sauce. Garnish with potatoes, carrots and chives remained roughly cut and serve immediately.

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fillet of sea bass with saffron

Again to continue with the aim of purification I mentioned in yesterday's post, I continue to review the recipes tend to be light. For obvious reasons, most fish will ...

If you want to reduce the calories of this dish, do not do the nuts and spinach stir-fried instead of boiled. Of course, they will lose a bit 'in taste, but ....

Ingredients for 1 person:

1 fillet of sea bass;

1 carrot;

1 stalk celery;

Peppercorns;

½ onion

teaspoon pure saffron threads;

200 g spinach;

8 fresh walnuts;

1 clove garlic;

oil and salt.

Let the saffron soak in a little hot water for an hour, always using a tupperware. Half fill a saucepan with water, add bits of carrot, celery, onion and peppercorns. Bring to a boil, remove from heat, add the saffron and pour in the fillet of sea bass. Let steep for about 5 minutes.

Take a pan and fry the garlic with oil and add the spinach, walnuts and 2 tablespoons of cooking water for bass. Let cook. Once cooked spinach, you prepare the dish to the spinach in a shallow dish and lay it over the bass well drained.

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After the great feasts of the Christmas period I decided to regain a diet as it were "healthy", avoiding red meat, reducing eggs and especially encouraging more dishes with light sauces. And I could never exclude you from my own purpose?? In the next post I will present a series of recipes to detox .. I assure you, however, that the taste and the pleasure of eating will NEVER be abandoned!

I thought I'd start this mini review with one of the many classics, the stewed octopus, of course revisited with the addition of saffron.

Ingredients

1 kg of octopus already cleaned

2 tablespoons olive oil

1 / 2 onion

a bit of chili

Half a glass of dry white wine

200 g of tomato sauce

A teaspoon of pure saffron threads in

Salt and pepper qb

Parsley

Put the saffron in a tupperware and let it soak in a little hot water for at least an hour.

Wash the octopus under running water.

Peel the onion and cut into slices, you heat extra virgin olive oil in a large skillet and when hot add the sliced \u200b\u200bonion. Cook for a few minutes and add the chili does not crumble. If the onion tends to color with a bit wet 'with water and let it simmer.

Put the balls into the pan and cook over high heat (stir frequently so they do not attack them) and moisten with white wine. Once it has evaporated, add the tomato paste and saffron. Salt lightly, cover and reduce heat to low. Cook for about 30-40 minutes, checking every now and then the softness of the octopus pricking with a fork.

Remove octopus from the onion and chilli, add a grinding of pepper and a parsley and serve immediately, perhaps with a slice of bread .

Photo by: cookaround.com