Cooking instruction
Ingredients for 4 people 350 gr Penne 1 pack of pure saffron Mancha quality by Tartuflanghe 40g butter 150g greated Parmigiano reggiano cheese 1 glass of milk 1 pack of Bouquet: truffle butter by Tartuflanghe Salt Preparation: Melt 1 tbsp truffle butter in a little pot, together with the milk, some grated parmesan cheese and 6 to 8 pistils of saffron. Warm on a low flame, stirring occasionaly, until creamy. Cook the penne in 1.5 litre of salted water, drain it and place it in a the large saucepan. Pour the sauce on the penne, toss the pasta for a while and serve hot.
