PAPPARDELLE FRESH PASTA with TROPEA RED ONIONS IGP

Pasta with onion sauce and dark beer is an easy dish to make even if the preparation, due to the onion sauce, is rather long. In fact, the finely sliced onions must cook in dark beer over low heat for about three and a half hours so that they flake completely becoming a sort of rather coarse cream. This long stewing allows two flavors as contrasting as the strong amarostic of dark beer and the sweetness of Tropea onions, to blend perfectly giving life to a sauce with an unusual and intense taste that is completed by the light and delicious spiciness of grated Emmental Cheese .

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RECIPE :

  • 500g Fresh Pappardelle Pasta

  • 400g Tropea Red Onions

  • 40g Emmental Cheese (grated)

  • 1 tsp Dijon Mustard, 2 Laurel leaves, Dark Beer to taste, Black pepper to taste, Extra virgin olive oil to taste.

PREPARATION :

Take the onions, slice them with a mandolin or with the knife obtaining very thin slices and put them in a container full of cold water for about ten minutes then drain and pat them to eliminate excess water. Pour a round of oil into a pan, bring it to temperature, add the sliced ​​onion and fry over medium heat until it wiles. Lower the heat, add the teaspoon of mustard, the bay leaves, season with salt and cover everything with the dark beer. Let it go for about three and a half hours with the flame at minimum and the covered pot stirring occasionally and topping up the beer as needed then turn off the heat and remove the bay leaves. At the end of cooking, the onion must be completely unmade, almost a cream and the liquids totally evaporated. Dip the pappardelle in boiling salted water, drain them al dente and add them, together three / four spoons of cooking water and the grated emmental in the pan with the onion sauce. Turn the heat back on and sauté everything for a minute so that the seasoning mixes homogeneously with the pasta, portion and serve the pasta with onion sauce and dark beer, adding a pinch of freshly ground black pepper to each dish.

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source: LACUCINADICLAUDIO.IT