This is a first course that I really enjoyed because the paccheri with gorgonzola and caramelized onions have a sauce made with two ingredients that I highly appreciate!
The taste is explosive yet well-balanced and definitely delicious!
Lately, I only buy regular red onions and/or those from Tropea which I greatly appreciate for their special taste and gorgonzola is undoubtedly a unique cheese that not everyone loves but has a unique and very versatile flavor in the kitchen.
Paccheri is a short pasta format of Campanian origin that fills the eye and the tummy and, in my view, pairs well with creamy sauces. It is also excellent as a format that can be filled like these stuffed and fried paccheri, as well as this first course which has been read many times on the blog:
CREAMY PACCHERI
PACCHERI WITH SQUID AND PRAWNS
—————————————-
I have opened a recipe channel open to everyone and free on WhatsApp with no notifications or sounds, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
—————————————-
PACCHERI WITH GORGONZOLA AND RED ONIONS
ASI’s Kitchen
- Difficulty: Easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 red onions
- 2 tablespoons brown sugar
- 1 glass hot water (almost full water glass)
- 2 tablespoons Balsamic vinegar from Modena
- 7 oz gorgonzola (for me spicy)
- 3.5 oz cooking cream
- 10.5 oz paccheri
- 1.75 oz butter
- as needed salt
- as needed pepper
Tools
- Pot
- Colander
- Knife
- Cutting Board
- Pan
- Spoon
- Kitchen Scale G3Ferrari G20062
How to Make Paccheri with Gorgonzola and Caramelized Onions
To prepare the recipe for paccheri with gorgonzola and caramelized onions, which is delicious and indulgent, start with the caramelized onions recipe, so…
In a preferably non-stick pan, melt the butter and then add the peeled and finely sliced onions.
Let them cook, adding a little hot water as needed: they should become transparent and very tender.
When the onion rings are wilted add the brown sugar and let it melt over a very low flame, stirring to prevent the mixture from sticking.
At the end of cooking, also add the balsamic vinegar and after 2/3 minutes, turn off the stove.
Once the caramelized onions are prepared which take more time, bring a pot of abundant salted water to a boil for the pasta and finish the sauce, adjusting salt and pepper carefully!
In a small pan, let the gorgonzola melt together with the cooking cream and turn off the heat, adding the caramelized onions at the end.
Once the water boils, clearly add the pasta and drain it al dente.
Then, put it in the pan with the mix of gorgonzola and cream and the delicious caramelized onions.
Mix the paccheri and creamy sauce well and serve on the table, arranging individual plates.
Enjoy your meal!
Annalisa
