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Tag: Saffron
SCALOPPINE WITH SAFFRON
In a glass of warmed white wine infuse 0.10 grams of saffron for at least half an hour. Take 4 slices of pork and flour them on both sides. In a pan fry oil and let scaloppine cook for about 5 minutes per side. Add white wine and saffron, salt and pepper. Do restrict the sauce making sure to turn scaloppine at least a couple of times. Serve scaloppine very hot with saffron sauce.
CHIANINA WITH SAFFRON LIKE OUR GRANDPARENTS WERE USED TO
Take a big piece of Chianina IGP (the white giant of Tuscany) topside of at least three pounds. Insert in small holes chopped garlic, bacon, pork, salt, pepper and lemon zest. The holes should be about ten. It binds with string like a homemade sausage.
Take a pan, put olive oil, garlic, onion, carrot and celery finely chopped. Add meat and cook on low heat, after 10-15 minutes add a glass of red wine and let it partially evaporate. Add 500 grams tomatoes, put the lid and cook slowly.
When the meat is almost cooked add 0.10 grams of saffron in an half a glass of water put in infusion one hour before. Meat, if well cooked and excellent quality, will be very tender. Cut into slices about an inch thick and serve with sauce cooking.
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.
Bastano sei fili
“Da inizio novecento i miei avi vivevano al podere Aiole, fra Montalcino e l’Abbazia di S. Antimo. Per acquistarlo avevano pagato 7 lire. All’Aiole il bisnonno Giovanbattista e la sua famiglia allevavano vitelli, vacche, maiali, pecore, animali da cortile di ogni specie, coltivavano le viti e gli ulivi e non ultimo avevano una piantagione di zafferano. Come in tutti i poderi circostanti era usanza che, una volta a settimana, passasse il troccolone. Era un personaggio molto popolare che arrivava con il barroccio carico di ogni mercanzia. All’Aiole ci passavano due: Marcoccio e la Calabresa Maria. Vendevano o meglio barattavano l’acciughe, l’aringhe, il baccalà con le uova, il formaggio, le pelli di coniglio e lepre (i Pecci so stati tutti grandi cacciatori), le piume delle nane e dei loci, lo zafferano essicato che a Montalcino era prodotto in tanti poderi. Iniziavano estenuanti contrattazioni fra il commerciante delle campagne e la massaia. L’unica cosa sul cui valore non discutevano era lo zafferano che diceva Marcoccio: “profumato come il vostro un’esiste, bastano sei fili per fa la trippa alla montalcinese” (antichissimo piatto di Montalcino fatto con trippa di vitello e zafferano in bianco senza pomodoro). Di anni ne sono passati, dall’Aiole la famiglia s’è spostata al Podernuovo e poi a Montalcino, i bulbi e i loro eredi sono passati a Checco, a Enzo e poi a me ma ci hanno sempre seguiti e io, caparbio, seguo le solite pratiche colturali, produttive e conservative”.
Alessandro
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.
PRAWNS WITH SAFFRON
10 scampi quite large, 150 gr. of green beans, 300 gr. potato, leek, a knob of butter, 1 dl. cream, 1 spoon of greek yogurt and 0.10 grams of saffron.
Boil potatoes and green beans and cut them into small cubes. Brown leek in butter, add potatoes and green beans. Add cream, yogurt and saffron put in infuse for half an hour in warm water. Cook for a few minutes on low heat add salt and pepper. Cook the prawns and serve with steamed vegetables.
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.
CAKE WITH BROAD BEANS
Prepares a dough with 300 gr. flour, 60 gr. of fresh butter, two eggs, a pinch of saffron, salt and pepper.
Put the dough in the fridge for half an hour. In a pan, preferably earthenware, prepare the ingredients for the stuffing, about 500 gr. of fresh beans shelled. Today we can safely use frozen ones, even out of season provided that not too large. Cook beans with a little salted water with chopped, rather abundant, ham. Mix 300 grams of fresh ricotta with 100 grams of Parmigiano cheese and 50 grams. Emmenthal cheese diced along with two fresh eggs.
Once the beans are cooked, after they soaked up, almost completely, their cooking liquid and mix them with cheeses. We will split into two portions the dough prepared: a larger one of about ¾ of the whole, in a mould with butter, then fill it with the mixture and cover it with very thin slices of Emmental, about 50 gr., like a kind of roof protection and, in conclusion, we will complete with the other third of the dough that will be placed on the whole as a kind of cover. Bring a brush soaked in egg yolk to cover the “pie” and put it in the oven at about 180 degrees for a minimum of 45 minutes. If the “cover” tends to become darker protect it with a sheet of aluminum so it does not take too much color. The best combination with wine is always a fresh white. Valuable experience with a “Bianco del Beato” (Fattoria dei Barbi, Cinelli – Colombini) at 10 degrees Celsius temperature.
(The recipe comes from Renaissance manuscripts, remembered by Messisburgo and Scappi – Taken from the “Ricettario del Cocò Senese” by Giovanni Righi Parenti)