Pura Crocus

Tag: Seconds

  • 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.

  • PRAWNS WITH SAFFRON

    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.

  • TRIPPA DI VITELLO CON LO ZAFFERANO ALLA MONTALCINESE

    TRIPPA DI VITELLO CON LO ZAFFERANO ALLA MONTALCINESE

    Si mette in infusione lo zafferano (per 4 persone 0,25 gr,) in un bicchiere d’acqua ben calda per circa un’ora. Si fanno rosolare aglio e cipolla, tritati finemente, in olio d’oliva. Quando iniziano a prendere il colore si aggiunge  500 gr. di trippa di vitello precedentemente lavata e tagliata a sottili strisce. Si fa cuocere lentamente, si aggiunge lo zafferano con l’acqua e si continua la cottura. Se necessario si aggiunge ancora acqua per mantenere il composto abbastanza liquido. Si ultima la cottura aggiungendo sale e pepe. Prima di servire si deve cospargere il piatto con pecorino di Pienza.