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Paglia e Fieno with Saffron

di Academia Barilla

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Paglia e Fieno with Saffron
15 minutes


First course

Ingredients for 4 people

11 ounces paglia e fieno (egg and spinach) tagliatelle
1 pinch saffron
1 shallot
1 cup heavy cream
3 tablespoons butter
½ cup grated Parmigiano Reggiano
salt and pepper to taste

Preparation 5 minutes preparation + 10 minutes cooking
1. Clean and mince shallot

2. Melt butter in a large pan over medium heat

3. Add shallot and brown

4. Add cream and saffron, dissolved in a half cup of warm water

5. Allow to thicken for 3 or 4 minutes, season with salt and pepper and remove from heat

6. Meanwhile, boil the pasta in a large pot of salted water according to package directions

7. Drain and dress with prepared sauce

8. Garnish with grated Parmigiano Reggiano and serve immediately