Box Sfumature di Zafferano

1 kg
Architettura del Gusto

MENU 6 People
Ingredients : Rise Carnaroli 500 g, Salted capers 100 g, Chopped pistachios 100 g, Saffron pistils 0,25 g , “Passerina di Offida” Azienda Agricola Biologica Giacomo Centanni

Availability: In stock



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Recipe created by Chef Fabio Barbaglini, 1 Michelin Star. After some experience abroad, he began his most significant experience: one as a chef de partie at Antica Osteria del Ponte in Cassinetta di Lugagnano (3 Michelin stars) which was able to identify Ezio Santin as his master of the kitchen.Further experience combined with prizes and awards up to September 2012 when the author makes the reopening, as the owner-chef of the Antica Osteria del Ponte in Cassinetta di Lugagnano, a symbol of the restoration, also celebrated internationally. Currently he involved in consulting and catering projects.


Architettura del Gusto

Passion, curiosity, creativity are the three key words that led a group of friends to give life to an ambitious project, to make available, at home, a virtual chef, a recipe Starry, of exclusive ingredients, carefully chosen, excellence of Italian culinary tradition.

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Rice with saffron, capers and pistachios

Recipe by Fabio Barbaglini


30  min     

Price People €11,82


Additional ingredients to be found:

• Natural water 1500ml
• Extra virgin olive oil: 3 teaspoons (for cooking capers and rice)
• Extra virgin olive oil: 8 teaspoons (for creaming rice)

Preparation for 6 persons


Quickly rinse the capers under cold water. Put the capers in a saucepan with 500 ml of cold water and bring to a boil for one minute.

Drain the capers keeping aside the water that will be used for cooking rice.

Meanwhile, in a baking tray covered with baking paper, toast the pistachios in a convection oven at 140 degrees for 10 minutes.

In a saucepan, sauté the capers for 2 minutes with the extra virgin olive oil, add the rice and toast for 1 minute.

Add water capers, saffron and cook for 2 minutes.

When the water evaporates capers, slowly add the natural water also previously heated until it reaches the optimum cooking about 15 minutes over medium heat.

Let stand for 1 minute.

Add the olive oil, stirring for about 1 minute, until a homogeneous creaming.

Serve on dinner plates rice that will be "the wave" and sprinkle with the chopped roasted pistachios.


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