Ingredients for 4 people:
- 320 g of wheat
- 2 cups vegetable broth
- 40 g of butter
- 1 leek
- 1 leek leaves to decorate
- 1 glass of white wine
- 1bustina of saffron
- 30 g of grated parmesan cheese
- 1 tablespoon extra virgin olive oil
- poppy petals
- pink pepper
Soak the night before the corn in cold water to revive him.
The next day, cleaned leeks, brown it in a pan with a drizzle of extra virgin olive oil, add the corn and let it fry the seasoning, sprinkle with white wine, let it evaporate, add the vegetable broth, little by little, stirring, until the firing , when there are two minutes at the end of cooking, add salt, add the saffron dissolved in a ladle of broth and finish cooking, turn off the heat, add the poppy petals previously washed and cut into strips, stir in butter and parmesan and finally a sprinkling of freshly ground pink peppercorns.
Serve the corn with the help of a impiattatelo coppapasta, lying on a woven mat and steamed leeks and decorated with poppy petals.