Pasticcio delicious with Tortiglioni
5 recipes
My saffron canes
ingredients
servings
1
Saffron in pistils
10 unit
Iodized salt
to taste
Vegetable broth
40 grams
Type 00 wheat flour
20 grams
Butter
20 grams
Scallops
4 unit
second courses from Italy
My saffron canes
My saffron canes
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The canes are exactly the same as scallops, they differ in size (smaller and more flat). The taste will however remain very good and delicate. They are less known but equally good!
preparation
step 1
First, clean the canes. You only get the white part of the mollusc, eliminating also their coral (the red / orange part).
step 2
Now prepare saffron cream. First dip the smell of saffron into the hot vegetable broth and let it infuse until it is colored. In a pan, melt the butter on a gentle fire.
step 3
Once melted, join the flour and mix with a whip until you get what the French call a roux, creamy consistency. Now add the vegetable broth at a time
step 4
Adjust salt. You will get a beautiful homogeneous cream of an intense yellow. Now put butter in the frying pan to melt and cook the crawfish. It will be about a minute and a half per side.
step 5
You can now serve the lukewarm saffron cream, the canes, decorating with some thyme sprig and other saffron sticks.
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