Pici allo Zafferano
Ingredients
- Pici senesi (or other fresh pasta)
- a white onion (or even better a bunch of spring onions)
- some slices of rigatino (Tuscan stretched pancetta) cut into thin strips
- one tablespoon of extra virgin olive oil
- 1 pack of saffron pistils from San Gimignano
- salt and pepper
- Tuscan pecorino
Preparation
Heat the oil with the rigatino then add the finely sliced onion. Cover and let it dry. With low heat, add salt, pepper and the saffron dissolved in a few tablespoons of hot broth. Cook the pici in boiling water, once they are al dente, drain them and sauté in a pan with the sauce and some grated pecorino (using a little cooking water to keep them soft).
Recommended wine
Fattoria San Donato Vernaccia di San Gimignano Angelica (fermented in Barrique)
