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raia com alho francês e caldo de açafrão SERVES 6

is a perfect counterpoint to the skate recipe—new versus old, versus classic. It’s a ri on a dish served at the superT hismodern sleek Restaurante Eleven in Lisbon. It takes two Portuguese favorites, skate and sa ron, and pairs them with leeks, shallots, and the yellow sister of the more traditionally Portuguese red bell pepper. This dish is as delicate as the other is strong. ATENÇÃO Reducing most commercial broths can make them taste salty. If you don’t have homemade stock, make the sa ron broth this way: Bring 1 cup store-bought low-sodium chicken broth, ½ cup heavy cream, and ¼ teaspoon crushed sa ron threads to a boil. Mix together 2 teaspoons cornstarch and 1 tablespoon cold water, and stir it into the broth-cream mixture. Boil, stirring constantly, for 2 minutes more. Season to taste with salt if needed and pepper. FOR THE SAFFRON BROTH 2 CUPS FISH STOCK OR CHICKEN STOCK SEE ATENÇÃO 1 CUP HEAVY CREAM ¼ TEASPOON SAFFRON THREADS, CRUSHED KOSHER SALT AND FRESHLY GROUND WHITE PEPPER 2 TABLESPOONS UNSALTED BUTTER 6 MEDIUM LEEKS, WHITE AND PALE GREEN PARTS ONLY, HALVED LENGTHWISE, SLICED INTO ¼-INCH HALF-MOONS, AND RINSED WELL 1 MEDIUM SHALLOT, MINCED 1 YELLOW BELL PEPPER, STEMMED, SEEDED, AND CUT INTO ¼-INCH

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The new portuguese table david leite  

The new portuguese table david leite