Yellow feathers
Instructions
In a large saucepan, then heat the butter with a tablespoon of oil and let wither the onion thinly sliced.
When the onion has become transparent add the penne and mix because the flavoring absorb.
Just have become very high and pour in a tbsp of hot broth, stirring, you absorb.
Continue as well, as for a risotto, until cooking the pasta.
Two minutes before withdrawing from the fire poured into the vessel saffron dissolved in a little hot broth.
Stir so that the feathers become uniformly yellow.
Turn, sprinkle grated cheese, stir, and stir with a knob of fresh butter.
Passed on warm serving dish and serve immediately.
Instead of Saffron powder, you can use the stigmas of the flower itself.
Accompanying wines: Lugana Doc, Val D'arbia Doc, Chardonnay Doc Contessa Entellina.
Ingredients and dosing for 4 persons
- 320 g of type pens medium smooth paste
- 40 g of butter
- Broth
- 40 g of grated cheese
- 1 sachet of saffron
- 1 onion
- 1 tablespoon of olive oil