Melt the butter in a saucepan. Add the sugar, balsamic vinegar and cream, then cook. Cook the anolini in boiling salted water. Drain them, arrange them on plates and then cover them in balsamic cream. Garnish with the Parmigiano shavings and serve.
Ingredients
– 500 g anolini pasta
– 100 ml cream
– 200 ml balsamic vinegar
– 50 g butter
– Parmigiano Reggiano cheese shavings
– One tsp of sugar
– Salt
– 100 ml cream
– 200 ml balsamic vinegar
– 50 g butter
– Parmigiano Reggiano cheese shavings
– One tsp of sugar
– Salt
Preparation
