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Sarde scent of saffron

I state that I do not give this recipe the exact amount because it depends on how many sardines you have to be very prepared (obviously ...), and (above all) on your tastes, or if you prefer to eat in a more seasoned or not ... Every time a dish that reminds me 'the summer there is! And then I like so much as an idea for dinner on Christmas Eve, as appetizer, accompanied perhaps with croutons .. Or, if accompanied with vegetables - fennel in the oven for example, onions browned in a skillet or the mushrooms - can be a good second!

Ingredients: Tomato

;

Parsley;

a glass of wine;

Saffron;

Sarde.

Put a teaspoon of saffron in very hot water and let soak for a while '(at least an hour). Then add a glass of white wine.

Prepare a tomato sauce with chopped parsley. Add the saffron with the soaking liquid.

Arrange the sardines into a clean pan, add salt and cover with the sauce made.

Pass in a hot oven for 15 minutes and serve.

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Orecchiette with broccoli saffron loaf

admit that I usually do not make the broccoli just crazy. But everything is to find the right way to make them! No? This first example is for really very tasty, the combination of broccoli and anchovy flavor creates a bit 'new (at least for my taste ..) and very interesting. Try and let me know! The amount of pine nuts and raisins can of course vary them to your liking ...

Serves 4

300 g orecchiette;

20 g raisins, 1 teaspoon

pure saffron threads;

4 tablespoons extra virgin olive oil, garlic

;

salt

1 / 2 onion

700 g of broccoli;

20 g pine nuts, anchovies

2. Do

found in two separate bowls raisins and saffron previously chopped with a tablespoon of hot water (remember that it takes a little saffron 'over time).

Clean the broccoli, dividing the peaks in tufts, wash and drain.

Peel and finely chop the onion and garlic.

Put to boil water for pasta, pour the orecchiette and 5 minutes before cooking, add the broccoli.

Meanwhile heat oil in a pan and brown the garlic, onion, so that they reach a light golden brown. Combine the chopped anchovies, sauté for a few seconds and add the pine nuts, raisins and saffron squeezed with its water soaking. Continue cooking for 3 minutes on high heat. Drain the penne with broccoli and pour into the pan with the sauce, you mix all ingredients and serve immediately.

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saffron sauce and potatoes

This is a real "lady recipe, one that absolutely must be done. So, take some 'time, buy all the ingredients that you list and dedicate to the preparation of this wonder. E ' a great thing! The recipe I found on a website that I discovered some time ago, www.ilgiornaledelcappero.it

Serves 6

600g of veal ground

100 g of grated Parmesan cheese

1 white onion

2 eggs

1 potato boiled and mashed

1 cup dry white wine

1 tablespoon pure saffron threads in

Chopped parsley

Extra virgin olive

Sale

Pepe.

To serve: parsley potatoes or roasted.

Take saffron and put it to soak in an airtight container with boiling water for about an hour.

Chop the onion and sauté in the oil, pour the wine and let evaporate. Add salt, pepper and cook, adding water little by little. When will it be transparent aromatizzatela with saffron and removed from the heat.

Apart from the minced meat seasoned with salt, pepper and two tablespoons of parsley, mashed potato, eggs and cheese and mix well. Complete with the onion and shaped the dough to meatloaf.

Pass the meatloaf, wrapped in wax paper in an oven at 200 degrees for 20 minutes.

Once ready, place on a serving platter, contornatelo with potatoes prepared separately and serve immediately.

Outstanding!

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As many of you have asked me to enrich a bit 'part of the sauces on the blog, then you can live with it now! I guess that's all it is quite "practical" to have from time to time some gravy or sauce to be used both to flavor a dish, is to be used for appetizers or to accompany boiled.

What I present now a sprint to use sauce for pasta, pasta alternative to the usual tuna, let's face it, all right once, okay two, but already the third time ago "sadness" ..

This sauce is great for pappardelle, long fusilli or all forms of pasta a bit 'porous ..

Ingredients:

a tin of tuna in oil

1 teaspoon pure saffron threads in

Oil

Cipolla

Cream Kitchen

grated Parmesan

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

In a pan fry the onion with a little oil, add the drained tuna and cook for another 3 / 4 minutes.

In a separate bowl, mix the cream with the saffron you mix the two ingredients well (just to make smooth, stir until the color is not uniform.

Add the tuna sauce and stir thoroughly.

Pour the sauce made with pasta, add a sprinkling of Parmesan cheese and serve immediately.

You can complete the dish with a sprinkling of fresh parsley.

Bon appetit!