Mezzemaniche in saffron and rosemary cream with sweet and sour gherkins and tomato powder
Procedure
- 360 g Garofalo sleeves
- Medium boiled potatoes
- 1 sachet of saffron
- 100 g sweet and sour cucumbers, sliced
- 1 knob of butter
- 1 sprig of rosemary
- Dried tomato powder
- Extra virgin olive oil
- Sale
- Black pepper
- Curcuma
- 0.5 glass of milk
- I would boil the potatoes and let them cool, then peel them, chop them, and put them in a blender. Add the saffron, milk, salt...
- I would boil the potatoes and let them cool, then peel them, chop them, and put them in a blender. Add the saffron, milk, salt...
- I would boil the potatoes and let them cool, then peel them, chop them, and put them in a blender. Add the saffron, milk, salt...
- I would boil the potatoes and let them cool, then peel them, chop them, and put them in a blender. Add the saffron, milk, salt...
- I would boil the potatoes and let them cool, then peel them, chop them, and put them in a blender. Add the saffron, milk, salt...
- I would boil the potatoes and let them cool, then peel them, chop them, and put them in a blender. Add the saffron, milk, salt...
- I would boil the potatoes and let them cool, then peel them, chop them, and put them in a blender. Add the saffron, milk, salt...
- I would boil the potatoes and let them cool, then peel them, chop them, and put them in a blender. Add the saffron, milk, salt...
Boil the potatoes and let them cool, then peel them, chop them, and place them in a blender. Add the saffron, milk, salt, and a pinch of turmeric, and blend until smooth and fragrant.
Bring the water to the boil for cooking the pasta, add salt and lower the mezze maniche.
Drain the sliced Saclà cucumbers from their preserving solution and dice them into small cubes. Season with a drizzle of extra virgin olive oil, a pinch of salt, and a little pepper.
Wash the rosemary and finely chop the needles. Add about half of it to the saffron sauce and set aside the rest.
Place a knob of butter in a large skillet and, as soon as it's melted, add the saffron cream. Thin it with a couple of ladles of the cooking water, half the diced cucumbers, and season with salt and pepper.
Drain the mezze maniche three minutes before the package directions and toss them in the sauce. Cook them, stirring gently, and keep the sauce moist with boiling water.
Plate, garnish with the remaining diced cucumber, chopped rosemary, and a pinch of freshly ground black pepper. Finish with a drizzle of extra virgin olive oil and a dusting of sun-dried tomato powder. (Natural sun-dried tomato fillets, microwaved for 3 minutes and then blended.)
Serve.
