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Ingredients for 4 people
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- 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
Le Ricette
Paglia e Fieno with Saffron
di Academia Barilla
PREPARATION TIME
15 min
15 min
DIFFICULTY
Easy
Easy
TYPE
First course
First course
Tags
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
Preparation 5 minutes preparation + 10 minutes cooking
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.
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.
Drain and dress with prepared sauce. Garnish with grated Parmigiano Reggiano and serve immediately.
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