Best Saffron Tagliarini With Snails Sorrel Tomato Zucchini Recipes

Saffron Tagliarini With Snails, Sorrel, Tomato, Zucchini image

Provided by Chef Kate

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

4 eggs
2 -2 1/2 cups flour, unbleached
6 -8 saffron strands (soaked in a teaspoon of warm water)
salt and pepper
1 tablespoon olive oil
24 snails (6 per person)
3 small zucchini
2 garlic cloves, crushed
1 bunch sorrel
1 pint cherry tomatoes
1 lemon, zest of, grated (save lemon for another use)

Steps:

For the pasta:
Combine ingredients in food processor or large mixer until dough ball forms.
Rest mixed ingredients for half an hour to one hour in the fridge.
Roll out through pasta machine to make thin, silky sheets then put through the machine at a tagliarini setting (or roll out by hand into a thin sheet and then cut noodles using a pizza cutter).
Hang to dry over a broom handle; while still soft, curl into loose nests.
For the sauce:.
Clean and slice zucchini into strips.
Halve the cherry tomatoes.
Sauté strips of zucchini in olive oil with cherry tomatoes and crushed garlic over medium heat until vegetables soften.
Add the snails and sorrel and season to taste, adding lemon zest and cooking till sorrel is softened and snails are heated through.
Bring large pot of salted water to boil and add the pasta and cook for one to two minutes (or until al dente--if you are using freshly pasta, it will cook very quickly). Drain and toss with the snails and sorrel sauce.
Serve immediately.

Nutrition Facts : Calories 360.6, Fat 9.3, SaturatedFat 2.2, Cholesterol 211.5, Sodium 84.2, Carbohydrate 54.5, Fiber 3.6, Sugar 4.1, Protein 14.6

Zucchini, Onion and Tomato Salad with Saffron and Cinnamon image

Yield Serves 4

Number Of Ingredients 10

1 tablespoon olive oil (preferably extra-virgin)
1 pound zucchini (about 4 medium), trimmed, cut diagonally into 1/2-inch slices
2 medium onions, cut into 1/2-inch wedges
4 large garlic cloves, minced
1 cinnamon stick, broken in half
1/4 teaspoon crushed saffron threads
12 ounces tomatoes, cored, cut into 1/4-inch wedges
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice

Steps:

Heat oil in large nonstick skillet over medium heat. Add zucchini, onions, garlic, cinnamon stick and saffron. Cover; cook until zucchini is tender and onions are almost tender, stirring occasionally, about 8 minutes. Remove from heat. Stir in tomatoes, parsley and mint. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) Mix in lemon juice. Season with salt and pepper and serve.

Snails With Frog's Legs / Escargots Aux Grenouilles image

Provided by Kasha

Categories European

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 11

Steps:

Preparation 1 1/2 hours.
Cooking 1 1/4 hours.
Cook the snails in advance in a court bouillon, then remove them from their shells. Chop them, together with the peeled shallots and a small bunch of well-washed chives.
Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour.
Meanwhile, soak the frogs' legs in the milk for 1 hour.
Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes.
Add the snails, together with their cooking juices, and season with salt and pepper.
Turn up the heat and cook for a further 5 minutes.
Sprinkle with chopped parsley and serve.
White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy.