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Sardinian dumplings with saffron


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For 4 people: 1 small onion - 50 gr. margarine-  350 Sardinian dumplings -- vegetable broth  - 1 cup white wine - 1 bunch parsley-1 sachet saffron-


Lightly sauté the finely chopped onion in 1/2 of margarine.
Add the pasta, stir, cover with the broth and gradually add the rest of the stock (hot) as the paste dries.
Halfway through cooking pour in the white wine.
When cooked, add the saffron and remaining margarine.
Serve by incorporating the chopped parsley.

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(Thanks to Quetzali)

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