PINCI WITH MONTALCINO’S SAFFRON

In a pan melt the butter with white onion finely chopped. When it starts to brown add cream and  0.10 gr. saffron and half a cup of hot water where previously (one hour) the stigmas were immersed. The cream will turn into a yellowish color, drain pinci cooked al dente and cook them for few minutes in the pan adding green pepper and pecorino cheese from Pienza.