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Pappardelle in Saffron Sauce A web-exclusive recipe from Italian Cooking and Living
- 1 pound fresh pappardelle
- 1/2 pound zucchini, washed and chopped
- 4 ounces pancetta, thinly sliced
- 1 teaspoon crushed saffron
- 1 leek, thinly sliced
- 4 tablespoons extra-virgin olive oil
- salt
In a large skillet, pour the olive oil, add the pancetta and
the leek. Season with salt, and sauté until tender. Add the chopped zucchini
and cook until browned. Meanwhile, bring 1 quart of salted water to a boil,
and cook the pappardelle until al dente. Drain and pour into the pan, toss well
and add the saffron. Toss again and serve. Serves 4
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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