Fred Plotkin

Saffron Butterflies

Farfalle allo Zafferano

Preparation info

  • 1

    serving
    • Difficulty

      Easy

Appears in
The Authentic Pasta Book
The Authentic Pasta Book

By Fred Plotkin

Published 1989

  • About

An exotic name for a pleasing dish. This is popular in the Abruzzi, which produces most of Italy’s saffron, and Milan, which consumes most of it.

Ingredients

Method

Set a large pot of water to boil. Toss in a pinch of salt. When the water again reaches a full boil, start cooking the farfalle.

Melt the butter in a saucepan, add the cream, and crumble in the strands of saffron. Continue to stir the sauce over a low flame, making sure it heats but does not boil.

Drain the farfalle when al dente and put in the saucepan. Add the cheese. Stir unt