Pasta with Leek and Saffron | Refined Italian Classic
(0)
25 min
Quick
Sezamo
O rețetă italiană rafinată și elegantă, perfectă pentru serile de toamnă: paste penne învăluite într-un sos mătăsos de praz dulce caramelizat, infuzat cu arome prețioase de șofran și desăvârșit cu parmezan maturat. O cină sofisticată gata în doar 25 de minute!
Ingredients
Preparation method
Preparing the ingredients and saffron
Wash the leeks thoroughly and slice them into thin rounds (white and light green parts only). Place the saffron threads in a small bowl with 3 tablespoons of warm water and leave to infuse for 10 minutes to release their aroma and deep golden colour.
In a large pot, bring 4 litres of water to a boil with a generous tablespoon of sea salt.
Caramelising the leek and preparing the sauce
In a deep frying pan or sauté pan, melt the butter together with the extra virgin olive oil over medium-low heat. Add the sliced leek and a generous pinch of sea salt.
Chef's tip
For an even deeper saffron flavour, infuse the threads in a little warm white wine or hot vegetable broth instead of plain water.
Slow cooking the leek over low heat is the secret to this recipe: the natural sugars gently caramelise, adding a delicate sweetness that perfectly balances the bold saffron notes.
15 min
Under an hour
