Italia a Tavola- Raw Veggies with Saffron Sauce

Pinzimonio con Salsa Gialla

(Raw Veggies with Saffron Sauce)

Ingredients for 4 servings

11 oz. of Leaks

½ glass of white wine

1 TbS of potato starch

2 TbS of olive oil

1 packet of Saffron Powder (about 4 strands)

10 blades of chive, chopped finely

1 vegetable bouillon

1 TbS of pepper corn crashed.

Put the pepper in 24 oz. of water and when it starts boiling add the bouillon; as soon as it is melted turn off the heat and let rest for about 15 minutes, then drain and throw away the pepper.

Slice the white part of the leaks, wash them thoroughly, dry them and chopped them finely.

Fry the leaks in the olive oil, when golden add the wine and let evaporate while stirring at medium heat. When the sauce is thicker add the broth, saving about ½ glass, and let the sauce cook for about 10 minutes. Dissolve the Saffron in the broth you set aside, as well as the potato starch, making sure to mix well to avoid any clumps.  Pour the yellow broth in the pot with the leaks and cook for another minute or two stirring well. Pour the sauce in a bowl and add the chives.

Serve warm with a variety of raw vegetables.