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Tag: Firsts
PENNE WITH WILDBOAR SAUSAGES AND SAFFRON
Chop an half onion and brown it in a frying pan in olive oil, add 4 wildboar sausages. Add 0.1 grams of saffron put in infusion in half glass of warm water or broth. Cook the pasta, drain and add to the mixture with some pecorino cheese aged for at least six months. Our grandparents did like this and it will be a delight for your taste but only if you use carefully, as them, products of the Val d’Orcia.
TROFIE WITH SAFFRON AND ZUCCHINI
Take a pound of zucchini and cut into slices. In a frying pan put extra virgin olive oil and garlic, add the zucchini and a pinch of salt. Cook for about 10 minutes. Remove the garlic cloves and add 0.10 g. saffron put in infusion in half glass of warm water an hour before. Pepper to taste. Cook the trofie, drain them but not too much and sauté in a pan along with the zucchini. Serve the pasta with extra virgin olive oil and pecorino cheese.
SPAGHETTI WITH CLAMS
Take about 1 kg of fresh clams, place them in water and salt to drain for at least an hour. Change the water several times remembering to add more salt. Take a pan, pour extra virgin olive oil, garlic and a bit’ of finely chopped onion.
Fry on low heat. Add the clams and, blending with white wine, cook them until they are opened. Take about 300 grams of tomatoes , cut them in half and add them to clams. Salt, pepper and chili. When they are almost cooked, add 0.10 grams of saffron put in infusion in half glass of warm water an hour before.
Cook for few minutes. When spaghetti are ready, drain and pour into the pan by adding a pinch of finely chopped parsley. Cook them for 2 minutes more and serve.
GNOCCHETTI WITH SEAFOOD AND SAFFRON
Wash 500 grams of potatoes and cook in salted water, drain, peel and chop finely. Add flour, salt and egg. On a pastry board, work carefully the dough until is ready and cut it into long strips, like the size of a thumb. With the help of the palms of your hands try to make them more “cylindrical” you can and cut them into small pieces (gnocchi). In a pan, fry oil, garlic and parsley add shrimp, shellfish various, scallops etc .. and saffron previously put in warm water. Saffron besides giving color will add a touch of spice to the dish. Cook slowly for about 20 minutes. Boil water, pour gnocchi and cook for a few minutes. Drain and add to the pan with the seafood. Serving hot.
RAVIOLI WITH SAFFRON
Place in a baking pan 250 gr. of cream and let it warm over low heat, add 0.10 grams. of saffron, salt and pepper. Cook ravioli, drain and mix them with the sauce adding some saffron.
PINCI WITH MONTALCINO’S SAFFRON
In a pan melt the butter with white onion finely chopped. When it starts to brown add cream and 0.10 gr. saffron and half a cup of hot water where previously (one hour) the stigmas were immersed. The cream will turn into a yellowish color, drain pinci cooked al dente and cook them for few minutes in the pan adding green pepper and pecorino cheese from Pienza.
SPAGHETTI MIMOSA
In una teglia ben larga far rosolare 100 gr. di prosciutto cotto tagliato a piccoli cubetti, 40 gr. di burro e pepe verde. Appena il prosciutto inizia a rosolare aggiungere 100ml di panna da cucina e 0,10 gr. di zafferano precedentemente messo a bagno in mezzo bicchiere d’acqua ben calda. Far cuocere gli spaghetti e dopo scolati farli insaporire nella teglia per un paio di minuti aggiungendo del formaggio emmenthal. Servire Ben caldi
PASTA E FAGIOLI ALLO ZAFFERANO
Mettere 0,10 gr. di zafferano in un bicchiere d’acqua tiepida per circa un’ora. In una padella far soffriggere lentamente cipolla e sedano in olio d’oliva. Quando cipolla e sedano “prendono il colore” aggiungere i fagioli borlotti precedentemente ben lessati. Dopo una quindicina di minuti di fuoco lento aggiungere della conserva di pomodoro. Aggiungere sale e pepe. Continuare la cottura per circa un’ora aggiungendo di tanto in tanto dell’acqua. Infine versare lo zafferano e l’acqua del bicchiere unendo della pasta corta. Far cuocere la pasta e servire con un filo d’olio d’oliva extravergine.