San Gimignano PDO saffron Pici with zucchini from the garden
for 4 people: 270 g of ancient wheat flour 180 g of durum wheat semolina flour about 200 cc of lukewarm water 1 tablespoon of extra virgin olive oil 4 light zucchini and 4 courgette flowers 1 tablespoon of parmesan salt and pepper DOP Saffron of San Gimignano 0.1 g
Make the fountain with the flours and add the water and oil. Work until the dough is not elastic; let it rest in the fridge for half an hour wrapped in plastic wrap. Cut strips and roll with the palm of your hands to form the pici. In a pan put the oil, the zucchini cut into thin slices, the flowers, a clove of garlic, and cook for a few minutes adding a little salt and a little pepper. When the pasta is cooked, sauté in a pan and add the saffron previously placed in a cup with a little water and stir in the Parmesan
Fricassee rabbit with San Gimignano DOP Saffron
for 4 people: 1 clean rabbit of about 1 Kg Butter 50 g 1 onion Rosemary 1 glass of Vernaccia di San Gimignano 1 tablespoon of flour little vegetable broth 2 egg yolks 1 lemon Extra virgin olive oil salt and pepper DOP Saffron of San Gimignano 0.2 g
Divide the rabbit into about 12 pieces. Brown the chopped onion and a few rosemary leaves in 6 tablespoons of oil and butter. As soon as it withers, add the rabbit, sauté, sprinkle with the wine and cook for half an hour adding a little vegetable broth. At the end thicken the cream with a spoonful of flour. Emulsify the yolks with the lemon juice and saffron and pour the sauce over the rabbit. Serve hot and creamy.
for 4-5 people: 300 g of almond flour 150 g of non-vanilla icing sugar 3 egg whites 1/2 teaspoon of baking soda 1 pinch of cinnamon 1 grated lemon zest
Mix everything together and make a cylinder with your hands. Cut 1-2 cm slices and give them the shape of a 'ricciarello'. Place on a baking sheet and cook at maximum temperature for a few minutes