Nonna’s Farfalle alla Frank Sinatra
By Leslie Blythe Italian, Pasta Boiling, Simmering
May 21, 2021
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
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.
Recipe by Joëlle Néderlants
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.