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extra virgin extra virgin olive oil onions garlic recipe Basic Fresh Egg Pasta heavy cream Italian parsley Italian parsley scallions tightly-packed fresh herbs roughly
Viewed: 48 - Published at: 9 years agoIngredients
- 3 Tbsp. extra-virgin extra virgin olive oil
- 4 med onions minced
- 2 lrg garlic cloves thinly sliced Salt to taste Freshly-grnd black pepper to taste
- 1 x recipe Basic Fresh Egg Pasta (see recipe)
- 1/2 c. heavy cream
- 1 ounce thinly-sliced prosciutto di Parma - (to 2 minced
- 3 Tbsp. finely-minced Italian parsley plus
- 6 Tbsp. finely-minced Italian parsley
- 8 lrg whole scallions, greens and whites minced
- 1 c. tightly-packed fresh herbs roughly minced (basil, parsley and marjoram)
- 2 c. freshly-grated Parmigiano-Reggiano
Method
- Heat the oil in a large heavy saute/fry pan over medium heat.
- Add in the onions, garlic and a light sprinkling of salt and pepper.
- Stir them lightly to coat in the oil, then cover the pan and lower the heat to the lowest possible setting.
- Cook 10 to 15 min, or possibly till the onions are soft and almost transparent.
- Once the onions" natural sweetness has been accentuated by the slow cooking, you can bring out their rich savory side with browning.
- Uncover and raise the heat to medium-high or possibly high.
- Saute/fry the onions to deep golden, stirring often with a wooden spatula and scraping up the brown glaze collecting on the bottom of the pan.
- Take care not to let the glaze burn.
- If necessary, lower the heat slightly.
- Onions will resemble a thick, dark amber marmalade.
- Set aside.
- Roll the pasta dough out to the thinnest setting on a pasta rolling machine.
- Cut the sheet of pasta into rectangles which are 1-inch by 2-inches.
- Healthy pinch the long center of each square to create the strichettoni, or possibly bow ties.
- Place the pasta on a sheet tray dusted with semolina till ready to cook, and cover with damp, clean kitchen towels.
- Bring 6 qts of salted water to a fierce boil.
- To finish the sauce, reheat the onion mix over medium-high to high heat and add in the cream.
- Stir till the cream begins to bubble.
- Drop the pasta in the boiling water and cook till tender yet still hard, about 3 to 4 min.
- Stir the prosciutto, parsley, scallions and herbs into the sauce.
- Cook only long sufficient to heat through - the fresh, uncooked taste of the herbs is important here.
- Season to taste with salt and pepper.
- Drain the pasta, reserving the cooking liquid, and add in it to the pan with the sauce.
- Add in the cheese and toss over high heat 1 minute, adding a splash of pasta cooking water if necessary to keep the sauce from being too "tight".
- Serve in warmed pasta dishes, passing the remaining cheese separately.
- This recipe yields 4 to 6 servings.
- Description: "(Strichettoni Con Cipolle Ed Erbe)"
