Fish with saffron
first courses from Italy
translated by Italian with
Our plants on the terrace after the rain this week, were filled with flowers but as we'd like to grow some more before autumn, you must delete the inflorescences. When I do I always cries a little heart because they are so many that I never know how to use them all. Then other day a solution was clearly evident in my head and I lho seconded.
Rinse the basil and divide it into two parts, one to serve the soup, you can enrich it with other vegetables, the other for the sauce.
Then proceed by filling a pot of water, add basil and salt, we light the flame.
In the meantime you have to finely chop onion and fry in a little olive oil then stir in the flowers leaving combine flavors.
Sprinkle with a bit of broth and cook until the basil will not change color.
Delete it from the pan and add the rice, once roasted moisten with broth and turn gradually, adding the basil leaves and alloccorrenza liquid.
Before turning off the flame whip with a little pepper and grated almonds and yeast flakes.