Social media keeps on pushing caramelised onion spaghetti/linguine recipes my way. So I gave one a go.
The recipe I roughly followed was a little greasy, not a surprise with all the butter, oil, cream, and cheese, so I added anchovies, chilli flakes, and lemon zest to cut through the richness. If you don't mind having pasta without much sauce you can omit the cream and add the parmesan and zest after tossing through the cooked onion mixture.
Serves 4
400g spaghetti
4 brown onions, peeled and finely sliced
4 cloves of garlic, peeled and finely sliced
15g butter
1 tbsp olive oil, including anchovy oil using
1 tin anchovies in olive oil, chopped
1/2 tsp chilli flakes
300ml double cream
100g grated parmesan or grana padano
Zest of 1 lemon
Fresh parsley
Fry the sliced onions in the melted butter and olive oil over a medium heat for 20-25 minutes, stirring from time to time, until brown and meltingly soft.
Stir in the chop anchovies, garlic, and chilli. Fry until the anchovies start to break up.
Pour in the cream, cheese, lemon zest and heat gently whilst you cook the pasta.
Once the pasta is cooked, drain and mix into the creamy sauce.
Sprinkle with chopped parsley before serving if using.
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