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- Penne with Saffron
- (Penne Zafferano)
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- Ingredients:
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For the Meat Stock:
1 and 3/4 lb (800 grams) beef (no fat), cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) coarsely chopped carrots
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Penne:
1 small package saffron powder (or saffron threads)
- 1 onion, thinly sliced
- 1 and 1/2 oz (40 grams) butter, plus extra for serving (optional)
1 tablespoon extra virgin olive oil
11 and 1/2 oz (320 grams) Penne pasta (smooth)
1 and 1/2 oz (40 grams) Parmigiano cheese, freshly grated
Directions:
Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to a boil. Cooking and gentle simmering are essential for a great meat stock.
Skim off any residue that rises to the surface and add the carrots, leeks, onion, and celery and season with salt.
Lower the heat and simmer for about 3 and 1/2 hours to 4 hours.
Remove from the heat, strain into a bowl and leave to cool.
Then chill in the refrigerator.
When the fat has solidified on the surface carefully remove and throw away.
Prepare the Penne:
Bring the stock to a boil.
Heat the butter and olive oil in another large saucepan.
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- Add the onion and cook over a low heat, stirring occasionally, for about 5 minutes until softened.
Add the Penne pasta and stir until it is coated with fat.
Add a ladleful of hot stock and stir until it has been absorbed.
Continue adding stock, a ladleful at a time, until the pasta is completely cooked.
Stir the saffron into the last ladleful of stock before adding it to the pan.
Mix well until the dish is an even yellow color.
Remove the pan from the heat and sprinkle with the Parmigiano cheese.
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- Mix well and stir in a small slab of butter if you prefer.
Transfer to a warm serving dish and serve. Serves 4.
That's it!
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