{"id":36227,"date":"2018-12-07T13:12:02","date_gmt":"2018-12-07T12:12:02","guid":{"rendered":"http:\/\/vetrinatoscana.netseven.work\/?post_type=recipe&p=36227"},"modified":"2018-12-07T13:13:23","modified_gmt":"2018-12-07T12:13:23","slug":"saffron-pici-with-nettle-pesto-marinated-goatfish-and-turmeric-infused-crumbs","status":"publish","type":"recipe","link":"https:\/\/vetrinatoscana.netseven.work\/en\/recipes\/saffron-pici-with-nettle-pesto-marinated-goatfish-and-turmeric-infused-crumbs\/","title":{"rendered":"Saffron pici with nettle pesto, marinated goatfish and turmeric-infused crumbs"},"content":{"rendered":"

Ingredients (for 4 people)<\/strong><\/p>\n

For the pici:<\/strong>
\n<\/strong>150g stone-ground type 2 flour
\n150 g durum wheat semolina
\n150 g lukewarm water
\nSaffron pistils<\/p>\n

For the nettle pesto:<\/strong>
\n<\/strong>200g cleaned nettles
\n2 tablespoons pumpkin seeds
\nChili powder
\nSalt
\nextra-virgin olive oil<\/p>\n

For the marinade:<\/strong>
\n4 filets of goatfish
\nTurmeric
\nLemon juice
\nSalt
\nPepper
\nExtra-virgin olive oil<\/p>\n

For the crumbs:<\/strong>
\nBreadcrumbs
\nTurmeric
\nExtra-virgin olive oil<\/p>\n

Preparation<\/strong><\/p>\n

Infuse a glass of 50\u00b0 water with the saffron pistils. After an hour, blend the infusion with the flour, semolina and the remaining lukewarm water until the loaf is smooth and compact. Let the dough sit for 30 minutes, then roll it out until it\u2019s 1 cm thick. Cut the dough into strips and roll them out to make the pici; place them on a tray lined with baking paper and dusted with a bit of semolina.<\/p>\n

Place a single layer of pumpkin seeds on another baking tray lined with paper and toast for 15 minutes at a low temperature (less than 100\u00b0); a higher temperature will change their nutritional properties; rotate the seeds often.<\/p>\n

Steam cook the nettles for a few minutes and set aside a few tablespoons of the water used. Pour the nettles, pumpkin seeds, a pinch of salt and chili powder in a mortar, add a small amount of olive oil and crush into a pesto. If needed, add part of the water put to the side.<\/p>\n

Marinate the goatfish filets in a blend of olive oil, lemon juice, salt, pepper and turmeric for at least 1 hour. Saut\u00e9 the fish for a minute per side, coating the filets with the marinade.<\/p>\n

Brown the breadcrumbs in 2 tablespoons of olive oil and a teaspoon of turmeric. Cook the pici in boiling, salted water for 5 minutes.<\/p>\n

Pour a spoonful of pesto on a plate, add the pici and goatfish filets and top with the baked breadcrumbs.<\/p>\n

This recipe was sent in by Marika Marcon f<\/strong>or the Eubiochef 2018 contest in collaboration with ANT Toscana.<\/strong><\/p>\n","protected":false},"author":3180,"featured_media":34905,"template":"","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false},"tags":[],"recipe_category":[137],"class_list":["post-36227","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-first-course"],"acf":{"vt_facebook":"","vt_fonte":"","vt_image":false,"vt_instagram":"","vt_twitter":""},"yoast_head":"\nSaffron pici with nettle pesto, marinated goatfish and turmeric-infused crumbs - Vetrina Toscana<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Saffron pici with nettle pesto, marinated goatfish and turmeric-infused crumbs - Vetrina Toscana\" \/>\n<meta property=\"og:description\" content=\"Ingredients (for 4 people) For the pici: 150g stone-ground type 2 flour 150 g durum wheat semolina 150 g lukewarm water Saffron pistils For the nettle pesto: 200g cleaned nettles 2 tablespoons pumpkin seeds Chili powder Salt extra-virgin olive oil For the marinade: 4 filets of goatfish Turmeric Lemon juice Salt Pepper Extra-virgin olive oil...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/vetrinatoscana.netseven.work\/en\/recipes\/saffron-pici-with-nettle-pesto-marinated-goatfish-and-turmeric-infused-crumbs\/\" \/>\n<meta property=\"og:site_name\" content=\"Vetrina Toscana\" \/>\n<meta property=\"article:modified_time\" content=\"2018-12-07T12:13:23+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/vetrinatoscana.netseven.work\/app\/uploads\/2018\/09\/20180801_193729.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"960\" \/>\n\t<meta property=\"og:image:height\" content=\"1068\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/vetrinatoscana.netseven.work\\\/en\\\/recipes\\\/saffron-pici-with-nettle-pesto-marinated-goatfish-and-turmeric-infused-crumbs\\\/\",\"url\":\"https:\\\/\\\/vetrinatoscana.netseven.work\\\/en\\\/recipes\\\/saffron-pici-with-nettle-pesto-marinated-goatfish-and-turmeric-infused-crumbs\\\/\",\"name\":\"Saffron pici with nettle pesto, marinated goatfish and turmeric-infused crumbs - 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