-
1
In a large saute pan, melt the butter over medium high heat, add the olive oil.
-
2
Over the pan, rub the saffron threads between your fingers to break them up and allow them to sprinkle into the butter and oil.
-
3
Add the garlic and shallots and stir up the mixture.
-
4
Place the prawns into pan.
-
5
Let them cook on each side until they just loose their translucency, about 2 minutes per side.
-
6
Remove the prawns from the pan and cover with foil.
-
7
Pour the white wine into the pan, increase the heat to high. Stir regularly until the sauce is reduced by about a third. Sprinkle in the parsley.
-
8
The prawns are delicious served on top of pasta, rice or risotto Milianese. Spoon some of the sauce over the meal, sprinkle with the chives, some fresh grated parmesean and enjoy.
-
9
For the spinach:
-
10
Into a large saute pan, over medium high heat, pour the olive oil.
-
11
Allow to heat for a couple of minutes.
-
12
Then add the spinach by handfuls. Let the bottom level of leaves wilt a little before stiring up the pile of spinach.
-
13
Slowly toss the spinach until it is about 3/4 of the way wilted (about 3 minutes).
-
14
Sprinkle the spinach with the garlic and lemon juice and stir it up.
-
15
Cover with a lid or foil.
-
16
Turn off the heat and allow to sit for at least 5 minutes and up to 15.
-
17
If it gets too cool, you can turn up the heat and gently toss the leaves until just warm.
