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Mussels with saffron: steamed mussels prepared with parsley, onion, bay leaf, white wine, olive oil, and saffron sauce; Baccalà or "salt cod": cod cooked in a pan with potatoes, tomatoes, oil, garlic, parsley, onion, red pepper, salt, and black olives; Salsa all'aquilana: beef marrow with saffron, eggs, cream and butter
It is made with classic cooked mussels prepared with parsley, onion, bay leaf, white wine, and olive oil and seasoned with L'Aquila saffron sauce. [1] Although saffron is cultivated in Abruzzo, it is not a typical ingredient in the cuisine; this dish is "one of the rare examples", according to Anna Theresa Callen. [2] [3]
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Dessert: Steamed date pudding with butterscotch sauce; Guide: pollock; lamb mince; potatoes: floury, waxy, all rounder; 2 "Food for Friends" 15 October 2013 Breakfast: Griddled polenta with tomatoes and goat's curd; Lunch: Salt crust sea bream with braised leeks; Dinner: Roast chicken with chickpea stuffing; Dessert: Hazelnut meringue tower; Guide:
Nutrition: (Per Serving): Calories: 1,200 Fat: 54 g (Saturated Fat: 18 g) Sodium: 2,890 mg Carbs: 106 g (Fiber: 4 g, Sugar: 11 g) Protein: 54 g. With around 175 ...
A popular Bouchon menu item is the Maine bouchot mussels steamed with white wine, Dijon mustard and saffron, served with French fries. Designed by Adam D. Tihany of Tihany Design, who also ...
Steamed Mussels with Lemongrass, ... Butter Chicken with Saffron Rice and Flatbread ... Scallop Mousse with Lobster Sauce Mains 1 Coq Au Vin with Pasta 2
To cook: Heat the olive oil or butter in a large Dutch oven or other heavy-bottomed pot over medium-low heat. Add the aromatics and cook for 3-4 minutes until they start to soften, then pour in ...