I bought this new shape of pasta called schiaffoni. It is a bit like manicotti but shorter and wider. For some reason I decided that it would be good with a saffron cream kind of sauce and I kept thinking about it until today I finally had the right occasion to cook it.
It’s a simple dish and works well for a quick lunch or dinner.
- 2 oz. diced ham
- 1 onion diced
- 1 tbsp butter
- 3/4 cup milk
- - 1 yolk
- I started out as usual by boiling the water and preparing my pasta. While the water was warming up, I started on the sauce. I diced an onion and some ham and put them in a pan with a bit of melted butter.
- When the onion was soft I added the milk and the saffron. I also added a yolk and 1/2 a spoon or so of flour to the milk to keep it from separating and to thicken up the sauce. I seasoned the sauce with salt and pepper.
- When the pasta was ready, I dressed it with the sauce and sauteed everything briefly so that the pasta would be uniformly covered in sauce. I used schiaffoni, but this sauce would work well with short smooth pasta like mostaccioli, or with long wide pasta like pappardelle.
- It turned out exactly as I imagined it!
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