Yellow feathers

Preparation:

Preparation: In a large saucepan, heat the butter with a spoonful of oil and let the onion cut into thin slices wither. When the onion has become transparent, add the penne and stir to absorb the sauce. As soon as they have become very shiny, pour a ladleful of hot broth and, stirring, let them absorb. Continue in this way, as for a risotto, until the pasta is completely cooked. Two minutes before removing from the heat, pour the saffron dissolved in a little hot broth into the container. Stir so that the penne turn uniformly yellow. Switch off, sprinkle with grated cheese, mix and, if necessary, stir in a knob of fresh butter. Transfer to a hot serving dish and serve immediately. Instead of saffron powder, the stigmas of the flower itself can be used. Accompanying wines: Lugana Doc, Val D'Arbia Doc, Contessa Entellina Chardonnay Doc.