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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
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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]
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 ...
Lunch: Saffron flatbread, steamed mussels with cherry tomatoes & pancetta; Dinner: Aromatic grilled lamb chops, chargrilled broccoli & bulgur wheat salad; Dessert: Healthy mango sundae; Guide: mussels; bulgur wheat; griddled pan; 19 "Light" 7 November 2013 Breakfast: Sourdough bread with crushed avocados; Lunch: Mackerel ceviche with fennel ...
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 ...
Euriste, [81] recipe with chylopítes (type of pasta) from Pontic Greek cuisine; Fasoulotavas, [82] [83] [84] recipe with baked giant dried beans called gigantes, a version is gigantes plaki; Grivadi (kyprinos) with spinach, [85] İmam bayıldı, [86] Leeks and rice with sour plums, [87] Lentils with bulgur, [88]
Littleneck clams are steamed in a garlic and herb-infused white wine bath until each shell pops open. The meaty insides are topped with an equally simple herbed pecorino breadcrumb mixture.