This book celebrates the delicious simplicity of many popular classice, passed down over the generations, as well as introducing innovative recipes with a contemporary twist. All over a trip around Italy without ever leaving home.
Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain and keep warm.
If using saffron threads, soak them in a little hot water for 5 minutes. While the pasta is cooking, combine the cream, chicken stock and grated lemon rind in a large frying pan. Bring to a boil, stirring occasionally.
Reduce the heat and simmer for 10 minutes. Season to taste with salt and pepper. Add the cooked pasta and cook for another 2-3 minutes.
Add the saffron threads and liquid and stir. Serve garnished with fine strips of lemon rind, if desired.
Note: Saffron is available from delicatessens and specialty food shops. If unavailable, use 1/4 teaspoon turmeric.
