In the March issue of LA CUCCINA ITALIANA there was a feature of recipes that were inspired by the grandmother's of the staff. This recipe for Farfalle alla Frank Sinatra belongs to the mother-in-law of one of the food stylists. There is no explanation about why Frank Sinatra is involved! Anyway, I was intrigued by the technique of stewing green onions, which is a revelation. I will definitely be doing that again.
Prep: 10 mins
Cook: 20 mins
Yields: 4 Servings
Ingredients
12 ounces dry pasta, like farfalle
⅔ cup fresh cream
3 ounces Parmigiano Reggiano
8 - 10 spring onions, green only
1 sachet of saffron
extra-virgin olive oil
salt and pepper
Directions
1Finely slice the green part of the spring onions and stew them in a saucepan drizzled with oil, two inches of water, and a pinch of salt for 10 - 15 minutes over medium heat. The liquid must evaporate and the onions should be withered.
2Heat the cream in a pan with saffron, salt, and pepper. After a couple of minutes add the stewed onions and keep warm.
3Cook the pasta in boiling salted water until al dente. Set aside a few ladles of cooking water then drain the pasta and add it to the pan with the cream.
4Stir in the pasta with the grated Parmesan cheese, adding a little of the cooking water kept aside.
5Serve immediately, seasoning to taste with ground pepper.
It’ the Saffron, which makes this dish extra special & delicious. If you can’t spend a lot of $ for Saffron at one time, smaller quantities are available on Amazon.
Angelina
May 21, 2021
It’ the Saffron, which makes this dish extra special & delicious. If you can’t spend a lot of $ for Saffron at one time, smaller quantities are available on Amazon.