For this precious recipe, I have to thank a dear Calabrian friend of mine, who recently shared it with me while we were chatting amiably on the phone! Of course, what can two women who share the same passion talk about? Cooking! And so, in a very detailed exchange, but rather fruitful between her culinary traditions and mine, it turned out that I absolutely had to try pasta with Tropea onions! Done quickly! The sweetness and fragrance of this key ingredient, which I would call the undisputed protagonist, will be enough on its own to flavor the dish, without adding much else. You will bring to the table a simple dish, it’s true, yet with an extraordinarily rich taste that evokes the flavors of a region I love dearly and have been attached to since childhood! As a lover of its products, I couldn’t help but try this exquisite recipe, which I share with you today and hope you enjoy as much as I did!
All “vegetarian” recipes are without meat and/or fish (Note: the use of other animal protein-based foods, like eggs and cheese, is possible).
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients:
- 11 oz farfalle or other short pasta of choice
- 4 Tropea red onions
- 4 tablespoons red wine vinegar
- 1.4 oz capers in salt
- 1 bunch chopped parsley
- to taste extra virgin olive oil
- to taste salt
- 1 fresh chili pepper
- 1.8 oz grated pecorino cheese
Preparation:
Peel your Tropea onions, remove the two ends, slice them into rings, and rinse them under running water to remove their transparent inner skin which makes them less digestible (fig. 1).
Drain them well and pat them dry with a clean cloth or kitchen paper towel. Then, using a mezzaluna, chop them finely (fig. 2).
Place them in a baking tray in a single layer, trying not to overlap them too much (fig. 3).
Add the desalted capers rinsed under running water and well-squeezed, the vinegar, a drizzle of oil, a pinch of salt, and the chili pepper (fig. 4).
Bake in the oven at 355°F for about 30′. Meanwhile, cook the farfalle in plenty of salted water, being careful to set some aside. At the end of cooking, drain the pasta and pour it into the pan containing the softened onions (fig. 5).
Then add a few tablespoons of cooking water, the grated pecorino cheese, and mix well (fig. 6).
Serve with plenty of chopped parsley and another drizzle of raw oil.
And voila… your farfalle with Tropea onions are ready to be enjoyed!
Bon Appetit from FeFe’s kitchen!
