Le Ricette

Paglia e Fieno with Saffron

di Academia Barilla

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Le ricette
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PREPARATION TIME
15 min
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DIFFICULTY
Easy
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TYPE
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


Ingredients


paglia e fieno (straw and hay pasta)
saffron

Preparation 5 minutes preparation + 10 minutes cooking

1
Clean and mince shallot. Melt butter in a large pan over medium heat. Add shallot and brown. Add cream and saffron, dissolved in a half cup of warm water.

2
Allow to thicken for 3 or 4 minutes, season with salt and pepper and remove from heat. Meanwhile, boil the pasta in a large pot of salted water according to package directions.

3
Drain and dress with prepared sauce. Garnish with grated Parmigiano Reggiano and serve immediately.


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