The Sant'Ambrogio Cloister: Fresh Egg Tagliolini Simmered in Saffron Brodo with Sweet Leeks and Brown Butter Sage

Instructions

1. 1

   In a medium saucepan set over low heat, combine 3 cups rich chicken brodo, 1/2 cup dry white vermouth, and 1/4 tsp saffron threads. Bring to a gentle, quiet simmer and turn off the heat, letting the saffron steep into a glowing golden infusion.

   4 min

   Tip: Crushing the saffron threads gently between your fingers before dropping them into the warm liquid accelerates the extraction of both color and floral aroma.

2. 2

   While the brodo perfumes your kitchen, place a wide 12-inch skillet over medium heat. Add 1 tbsp extra-virgin olive oil and 2 tbsp unsalted butter. Once melted and foaming, tumble in 2 medium sweet leeks along with 1/4 tsp kosher salt. Cook gently, stirring occasionally, until the leeks are completely soft, sweet, and translucent without taking on brown color.

   6 min

   Tip: Treat leeks as the structural insulation of this dish—cooking them slowly ensures they melt seamlessly into the pasta rather than competing with its delicate texture.

3. 3

   In a small butter warmer or tiny skillet over medium heat, melt the remaining 2 tbsp unsalted butter. Add 8 fresh sage leaves and allow them to crackle and crisp for about 2 minutes until the butter turns a fragrant hazelnut brown. Immediately pull from heat and set aside.

   3 min

   Tip: The sage crisps quickly once the butter foams subside; keep your eye on it so the solids brown beautifully without burning.

4. 4

   Pour the warm saffron brodo directly into the wide skillet with the melted leeks and bring to a lively simmer over medium-high heat. Unfurl 12 oz fresh egg tagliolini and drop them directly into the simmering broth. Cook, tossing constantly with tongs, as the pasta drinks in the golden liquid and releases its load-bearing starch, reducing the brodo into a rich, clinging glaze.

   4 min

   Tip: Fresh egg pasta cooks exceptionally fast and absorbs liquid immediately. Keep the strands moving so they become coated in the starch-rich emulsion rather than sticking together.

5. 5

   Remove the skillet from the heat immediately. Pour in the reserved browned butter with the crisp sage leaves, then shower over 3/4 cup Parmigiano-Reggiano, 1/8 tsp freshly grated nutmeg, the remaining 1/4 tsp kosher salt, and 1/4 tsp freshly cracked black pepper. Vigorously swirl and toss with your tongs to execute a creamy mantecatura. Divide among warm shallow bowls and serve instantly.

   2 min

   Tip: Always perform the mantecatura off the heat; the residual warmth of the pan is all that is required to melt the cheese into a velvety sheen rather than stringy clumps.