Ditali lisci Milanese

  • Difficulty


  • 350 g0SX0058
  • 1½ dl broth
  • 1 sachet saffron
  • 40 g Butter
  • ½ onion
  • 4 tbsp Parmesan cheese
  • salt and pepper to taste
Ditali Lisci n° 58


Boil the broth. Peel, wash, mince and fry the onion lightly in a saucepan with 20 grams of butter, add the pasta and brown it, stirring with a wooden spoon.Pour a couple of scoops of boiling broth over it, add the saffron melted with a bit of broth and let it absorb over a medium heat.Keep cooking pouring some broth at a time over the pasta. Once the pasta is cooked al dente, remove it from the heat add and blend the remaining butter, sprinkle with parmesan cheese and serve.