Ingredients
- 320 g. of pens
- 1 leek
- 1 handful of pitted cherries
- 1 bunch of marjoram
- 1 knob of butter
- 1 drop of cognac
- 1 sachet of saffron
- Salt and Pepper To Taste
Preparation
- Take the cherries, chop them and brown them with a knob of butter for about 30 seconds. Deglaze with the cognac and let it rest.
- In another pan, fry the finely chopped leek with the addition of a few tablespoons of water, salt and pepper; add the saffron previously dissolved in a little hot water.
- Cook the pasta al dente and sauté it in a pan with the mixture of cherries, leek sauce and saffron. Scented with a few leaves of marjoram.
