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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.