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| Menu |
| Recipes for the Whole Year |
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This is the month in which women's
day is celebrated, and the bright, sunny, mimosa flower with
its special fragrance is its symbol. This light and imaginative
spring menu, with yellow - the color of mimosa - a prominent
feature, celebrates all women.
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Macaroni
with saffron |  |
300 g./10 oz. "ribbed" macaroni - pckt. saffron - 1/2 cup cream - 80 g./3 oz. bacon in cubes - pinch beef extract - 50 g./2 oz. Parmesan cheese - 30 g./1 oz. butter - salt and black pepper (peppercorns)
In a non-stick pan gently fry bacon; melt butter separately and add cream. In hot water dissolve beef extract and dissolve saffron, add cream, and heat until the mixture reduces. Cook pasta until al dente and drain, dress with saffron sauce, add the crispy bacon, Parmesan and grind black pepper over the dish.
N.B. Ingredients are given for 4 portions.
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| Pinot Grigio
Valdadige D.O.C.
Santa Margherita
Full bodied, versatile wine, this was the first Pinot Grigio of this variety to be turned into white wine by Cantine S. Margherita. Clear, intense bouquet, dry taste, pleasant citrine under-notes.
Serve at:
8°-10° C.
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