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Portare ad ebollizione il brodo vegetale ridotto e aggiungere i pistilli di zafferano.
Portare ad ebollizione una pentola di acqua e aggiungere il sale per cuocere poi la pasta.
Far rinvenire lo scalogno (tagliato a brunoise) nell’olio d’oliva aggiungendo un pizzico di sale. Deglassare con il vino bianco e portare a bollore, finché il liquido è ridotto completamente.
Aggiungere il brodo vegetale allo zafferano e sobbollire un minuto.
Versare il composto in un bicchiere di plastica e con il frullino ad immersione incorporare il burro e la panna. Sobbollire finché la salsa ha la consistenza giusta, ci vorranno circa 2 minuti. Assaggiare ed eventualmente aggiungere sale. Aggiungere il pepe della Vallemaggia.
Cuocere la pasta fresca in acqua salata per 30 secondi. Scolarla e unirla alla pasta. Finire mantecando con lo Sbrinz grattugiato.
Decorare con erbette e servire.
La pasta "cioca" di Kira Ghidoni
Timer 28.07.2022, 19:40
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