Doses for 4 people.
- 400 g. of paccheri
- 0.15g. of Matese saffron in stigmas
- 7 g. of dried porcini mushrooms
- 250 g. of buffalo stracciata
- Extra virgin olive oil
- Chopped parsley
- 1 clove of garlic
Place the Matese Saffron in threads to infuse in a little hot water and let it rest for at least 3 hours before carrying out the recipe (the infusion procedure is described in each package of Matese Saffron). Soak the mushrooms in water in a small bowl for 10-15 minutes, so that they regain their natural consistency. In a pot, start preparing the water for cooking the pasta. In another rather large pan, put some extra virgin olive oil, a slightly crushed clove of garlic and heat. When the oil is hot, remove the garlic and pour in the mushrooms, drained of excess water; after a minute, add the previously prepared Matese saffron infusion and cook for 6-7 minutes. Meanwhile, once the water has boiled, you will have started cooking the pasta, so drain it and then pour the paccheri into the pan. Sauté and turn so that the ingredients bind together. Then distribute the stracciata on the bottom of the serving plates, place the paccheri on top and sprinkle with chopped parsley. Enjoy your meal!