The combination cuttlefish and artichokes s unbeatable,
the saffron sauce completes the plate making
really enjoyable.
Recommended wine:
Bolgheri Rosato “Scalabrone” Antinori Guado al Tasso 2013
Super Tuscan wine, rich and intense,
persistent and elegant, it matches well with the fish.
And now … LIGHT THE FIRES!
INGREDIENTS:
-6 artichokes
-350g of cuttlefish
-20g of butter
-20g Of pine nuts
-1/2 Glass of dry wine Binco
-1 shallot
-2 Cloves of garlic
Vegetable broth
-Timo Lemony taste
-Prezzemolo taste
-Oil Ages
-Salt And pepper to taste
-Zafferano Pistils
-1 Tablespoon heavy cream
WEAR THE APRON, WASH YOUR HANDS, BEGIN!
Clean the artichokes by removing the tough outer leaves,
to prevent it from turning black rub with lemon and put them to
bath in a bowl with water and lemon.
In a pan put a little drop of oil and a clove of garlic,
soon as it is lightly browned remove it and pour the artichokes
cut into wedges, season with salt and cook, should be
need to add a bit of vegetable broth,
Remember that the success of the dish should be crispy artichokes.
In another pan, put a little drop of olive oil and crushed garlic, add the squid and let them burn
for a few minutes, they should be soft to counter the crispy artichoke.
Add parsley and lemon thyme chopped finely, add the artichokes
and a handful of toasted pine nuts.
Prepare the saffron sauce that will be the basis of the recipe:
reduce, by boiling the wine with shallots (about 3 minutes)
add the saffron, cream and cold butter in twice,
a squeeze of lemon, salt and pepper,
The sauce must not boil.
Et voila … an appetizing fish !