Wednesday, November 5, 2008

Little Bubble In Mouth

Lussi medieval

is used in medicine, is an exciting and stimulating appetite. It is used in the kitchen as an ingredient in foods and beverages to buy perfume and color. It is used in perfume and dye silk
The history of saffron is so ancient that precedes the Bible. Its uses are many, in history. The Egyptians used it as an ointment and perfume, even the Phoenicians traded their weight in gold, an ancient scribe prescribed to dissolve it with tin to "spread it with brush on brown points" in the Middle Ages to the "love potions" with honey, cloves, cinnamon, nutmeg and pepper ...


Pici with scallops, zucchini and saffron.
160 grams of Pici
8 fresh scallops
A saffron
1 zucchini
Butter, 30 grams
freshly ground black pepper Chopped parsley Salt
30 gr
Half a glass of white wine

Clean scallops, removing them from the shell, remove the corals (the orange) and keep them separate from whites. The latter should be thoroughly dried and divided into 4 pieces. Boil water for pasta, in the meantime, heat half the butter in a pan and when it begins to brown lightly throw the corals. Let cook for 5 minutes, watered with wine and salandoli slightly. Drain and set them aside. The gravy dipping chunks of scallops now, blending well. These must be cooked over low heat for at least 15 minutes. If the sauce tends to dry add 2-3 tablespoons of water. Meanwhile, thinly slice the zucchini into slices, and divide them again into two parts. The zucchini should be added to the sauce to about half its cooking. When the water boils, plunge the pasta, being very large, it needs at least 13 minutes. The sauce and add salt towards the end add the remaining butter, saffron and parsley, stirring well to season evenly. When the pasta is al dente transfer the sauce to the pan and finish cooking for a minute to encourage creaming. You can end with a little olive oil and one coat of black pepper. Once Serve the pasta, place it gently on the coral. Serve hot.