A blend of Spanish saffron, lemon, and seafood essence, Dali N.20 invites people to discover saffron's versatility in a way that's not overpowering, conjuring up the lighter and fresher citrus-forward flavors of Spain.
- Ingredients: saffron, lemon, cayenne, seafood essence and spices
- Contains garlic
- 2.25 oz. by weight
Combine in a blender with ripe cantaloupe, lime juice and yogurt for a chilled soup.
Recipe from Frank Falcinelli and Frank Castronovo, Frankies Spuntino, New York City.
As appears in the book, The Art of Blending.
By Christian Leue: Chorizo Penne Carbonara
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