As many of you have asked me to enrich a bit 'part of the sauces on the blog, then you can live with it now! I guess that's all it is quite "practical" to have from time to time some gravy or sauce to be used both to flavor a dish, is to be used for appetizers or to accompany boiled.
What I present now a sprint to use sauce for pasta, pasta alternative to the usual tuna, let's face it, all right once, okay two, but already the third time ago "sadness" ..
This sauce is great for pappardelle, long fusilli or all forms of pasta a bit 'porous ..
Ingredients:
a tin of tuna in oil
1 teaspoon pure saffron threads in
Oil
Cipolla
Cream Kitchen
grated Parmesan
Put the saffron to soak in a little hot milk for an hour, using an airtight container.
In a pan fry the onion with a little oil, add the drained tuna and cook for another 3 / 4 minutes.
In a separate bowl, mix the cream with the saffron you mix the two ingredients well (just to make smooth, stir until the color is not uniform.
Add the tuna sauce and stir thoroughly.
Pour the sauce made with pasta, add a sprinkling of Parmesan cheese and serve immediately.
You can complete the dish with a sprinkling of fresh parsley.
Bon appetit!
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