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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.