Penne In Curry Salad

Preparation:

Preparation: In a saucepan, heat two tablespoons of oil and let the onion cut into very thin slices wither, adding a spoonful of water and a pinch of salt. Continue cooking until it becomes transparent. Add the curry, mix for a few seconds, sprinkle with the flour and mix. Pour in the broth, boil over low heat for about a quarter of an hour, stirring frequently. Remove and leave to cool. Boil the penne, drain them al dente, put them in a serving dish and mix them with the cream. Let them cool without putting them in the refrigerator. Clean the cucumber, cut it into very small cubes. Just before serving, season the penne with the curry sauce. Sprinkle with diced cucumber. Accompanying wines: Valle D'Aosta Müller-Thurgau DOC, Orvieto Classico DOC, Capichera Vermentino Di Gallura DOC.