Saffron Tagliatelle
Procedure
Ingredients · Servings 2
- 240 g Tagliatelle
- 1 sachet of saffron
- Shallot
- Anchovy fillets
- Extra virgin olive oil
- 3 tablespoons grated Grana Padano
- 1 knob of butter
Method · 30 min
- ❤️Here's one of those first courses that makes you feel good when you eat it. It makes you smile on bad days, it satisfies you, it warms your heart, the only thing that...
- ❤️Here's one of those first courses that makes you feel good when you eat it. It makes you smile on bad days, it satisfies you, it warms your heart, the only thing that...
- ❤️Here's one of those first courses that makes you feel good when you eat it. It makes you smile on bad days, it satisfies you, it warms your heart, the only thing that...
- ❤️Here's one of those first courses that makes you feel good when you eat it. It makes you smile on bad days, it satisfies you, it warms your heart, the only thing that...
Let's put the water on for the pasta.
Meanwhile, place the saffron in a small bowl with 2 tablespoons of hot water. Add the pasta. In a saucepan, combine the butter, chopped shallot, and anchovies and cook over low heat for 2 minutes, adding a ladle of the pasta cooking water.
Once the pasta has cooked for 1 minute, add it to the sauce and mix well. First add the saffron and then the cheese, and continue mixing with another ladle of cooking water to form a cream.
