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Ditali rigati with saffron and pistachios

RECIPE PREPARED WITH

DITALI RIGATI

LA CASA DEL GRANO

PREPARATION

30

MIN

COOKING

9

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. While you cook the Ditali rigati La Casa del Grano in plenty of salted water, roast the hearts of the lettuce without adding oil or fat, season with salt and pepper and set aside.
  2. In the meantime, chop the pistachios that you will use for the final garnish of the dish with a knife.
  3. In the pan used for cooking the lettuces, melt three knobs of good salted butter, a little pasta cooking water and half a teaspoon of 00 flour to obtain the roux (a mixture of melted butter and flour which is the basis of white sauces) which you will then flavor with saffron.
  4. After cooking the Ditali rigati La Casa del Grano, drain them and pour them into the pan together with all the ingredients, serve with the chopped pistachios.

Ingredients

  • 400 gr “Ditali rigati” La Casa del Grano
  • 4 lettuce hearts
  • 150 g salted butter
  • 60 g 00 flour
  • 0.3 g saffron
  • 180 g pistachios
  • Salt and pepper to taste

Bring our tradition home