| Recipe from the Black Countess of Saffron Tagliolini Ingredients4 courgettes300 g of fresh egg tagliolini100 ml of cooking cream1 sachet of saffron2 tablespoons of extra-virgin olive oil1 nut of butter1 shallotsalepepper PreparationWash the courgettes, trim and grate them using a large-hole grater. Peel the shallot, chop finely and brown in a pan with the butter and oil. Add the zucchini, salted and wet with a ladle of hot water in which you have dissolved the saffron. Stew over medium heat for 10 minutes. Blend half the zucchini, then put them back in the pan with the others and add the cream and a pinch of pepper. bring the water to the boil, salt it and cook the tagliolini al dente. Drain them quickly, keeping some of their cooking water, and pour them into the pan with the zucchini. Leave on a high heat for another 1 minute, stirring the tagliolini so that the sauce is evenly distributed. Wet with a little cooking water of the pasta and serve immediately on the table. |
