Ingredients: - 400 grams of powdered saffron penne
- 100 ml meat stock
- 150 grams of diced bacon
- 200 ml cream 100 g parmesan
- salt and pepper to taste Preparation
Preheat the oven to maximum temperature by turning on the grill, put on a pan of water for the pasta, when it boils, add salt and boil the feathers to be drain when al dente. In the meantime Brown the bacon in a frying pan until it becomes crispy.
In another large pot pour the cream: Dissolve saffron in half a cup of broth, add the stigma (if you want)
and add everything to the reduce to low heat cream leaving for 5 minutes. Drain the penne al dente, season with saffron sauce, add the bacon, parmesan cheese and pepper. Divide into 4 portions pens and store each piece in a bag made from greaseproof paper or waxed paper, place baking paper on a baking tray from oven, pour the dough in the center and formed by folding the foil toward the center of the 4 edges the paper then curled the ends together and close them on their own. Bake at 250 degrees for 5 minutes, then when the bag becomes light brown (not burn with), extract it from the oven, put on a pot and bring to the table. Serve immediately.
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