Gurnard with saffron potatoes

Finally a second course! Gurnard with saffron potatoes.

Well, I must say that  it’s the first time I try this  and we loved it!

to you:

Gurnard with saffron potatoes
Tempo totale
Gurnard with saffron potatoes
Ricetta: Second Course
Cucina: Italian
Serves: 4
  • 600 g fillets of gurnard
  • 1 shallot
  • cherry tomatoes
  • white wine q.s.
  • 6-7 red skin potatoes
  • 1 sachet of saffron
  • extra virgin olive oil
  • coarse salt
  • marjoram to taste
  • parsley to taste
  • thyme to taste
  1. Peel and slice potatoes, cook them in a pan with a little oil, sprinkle with salt, marjoram, thyme and parsley.
  2. Dissolve saffron in a cup of water and put over potatoes.
  3. Cook for about twenty minutes, adding a little of water if the potatoes dry.
  4. A tip it's to put water to add more in the cup which was dissolved saffron, so not to lose the scent and color.
  5. At this point, rinse, remove the skin, the bones in the gurnard fillets and season with salt.
  6. Wash and cut tomatoes.
  7. In a saute pan with a little 'oil previously sliced shallots, add the fillets of gurnard and tomatoes, sprinkle with white and cook the fish for about 10 minutes.
  8. Add a little sauce of potatoes to give even the fish smell of saffron.
  9. Serve the fish on potatoes.


Good spring to everybody!!!!




Rolled turkey stuffed with artichoke cream

Rolled turkey stuffed with artichoke cream

Hello guys! I feel the spring in the blood! I started to go a bit to the park in the afternoon to bring my little who is learning to ride a bike! I understand from March to September with his back bent … In September I book the massage therapist .. ahahahaha

But let’s talk about food! Today I propose one more recipe from my friend Paola, a cousin of my husband. Whoever follows me already knows, I cooked some of his fantastic recipes including this one that is accessible to all and easy. We went to dinner with her a few weeks ago and here is this fantastic roll. The only thing I changed is the type of meat, I used the turkey meat doing a roll, and she had the chicken rolls. However, with this recipe are fine with the two kind of white meat.

Here’s the roll of turkey stuffed with artichoke cream:

Rolled turkey stuffed with artichoke cream
Rolled turkey stuffed with artichoke cream, refined and delicate
Ricetta: Second course
Cucina: Italian
  • 5 slices of turkey breast
  • 200 g of artichokes in oil
  • salt to taste
  • grass, sage and rosemary to taste
  • extra virgin olive oil
  • 1 shallot
  • white wine to taste
  1. Arrange the turkey slices close together on baking paper, add salt a little at the surface.
  2. Meanwhile take the artichokes, finely shred and blend with some of their preserve oil so as to obtain a cream.
  3. Apply this cream with slices of turkey, form a roll and tie with kitchen twine.
  4. In a sauté pan with a little oil previously finely sliced ​​shallots, add the roll salt to taste, add the herb sage and rosemary and cook for an hour, turning it over, until golden, basting with white wine.
  5. Allow to cool, cut the twine and slice the slices which are then heated nell'intigolo and that 'format.
Excellent with the well
The recipe calls for the artichokes, homemade much better if you have them! Otherwise you can cook the artichokes with vinaigrette and blend with the cooking water.

Now I greet you! Good week to all!

Rolled turkey stuffed with artichoke cream image 1 Rolled turkey stuffed with artichoke cream image 2 Rolled turkey stuffed with artichoke cream image 3 Rolled turkey stuffed with artichoke cream image 4