Another recipe for my American and English readers!
Conchigliette with Tropea Onion Compote
Ingredients
1 Ridged conchigliette (“small shells” about 1/2” long; substitute any similar short pasta that will hold a hearty sauce well)—approx. 17-1/2 oz. (500 g)
2 Red “Tropea” onions*— about 9 medium (2-1/2” diameter) (1000 g)
2 Red “Tropea” onions*— about 9 medium (2-1/2” diameter) (1000 g)
3 Butter—approx. 7 Tbls. (100 g)
4 Flour—2 Tbls.
5 Beef extract—1 Tbl.
6 Extra-virgin olive oil—6 Tbls.
7 Red wine, full-bodied—just under 7 oz. or about 4/5 cup (200 ml)
8 Bay leaves—2
9 Grana, grated (see Glossary)—1 cup (100 g)
10 Emmental, grated—1 cup (100 g)
4 Flour—2 Tbls.
5 Beef extract—1 Tbl.
6 Extra-virgin olive oil—6 Tbls.
7 Red wine, full-bodied—just under 7 oz. or about 4/5 cup (200 ml)
8 Bay leaves—2
9 Grana, grated (see Glossary)—1 cup (100 g)
10 Emmental, grated—1 cup (100 g)
Difficulty: Easy Preparation 25’ Cooking 23’
Procedure
A. Wash the onions, slice thinly, and sauté with half the butter and olive oil. Allow to soften,
covered, over a low flame for fifteen minutes, mixing occasionally. Add the red wine, a
teaspoon of salt, and the bay leaves. Cook for an additional ten minutes.
B. Dissolve the beef extract in about two cups of hot water and add to the onion. Using a strainer or sieve, add the flour, mixing rapidly. Cook for another fifteen minutes, then remove from heat, discard the bay leaves, and adjust for salt. Set the onion cream aside to keep warm.
C. Boil the conchigliette in salted water and drain whenthey are al dente. Pour them into a deep serving bowl and dress immediately with the rest of the butter. Addthe onion cream, and mix again while sprinkling with the grated grana and Emmental. Serve immediately.
A. Wash the onions, slice thinly, and sauté with half the butter and olive oil. Allow to soften,
covered, over a low flame for fifteen minutes, mixing occasionally. Add the red wine, a
teaspoon of salt, and the bay leaves. Cook for an additional ten minutes.
B. Dissolve the beef extract in about two cups of hot water and add to the onion. Using a strainer or sieve, add the flour, mixing rapidly. Cook for another fifteen minutes, then remove from heat, discard the bay leaves, and adjust for salt. Set the onion cream aside to keep warm.
C. Boil the conchigliette in salted water and drain whenthey are al dente. Pour them into a deep serving bowl and dress immediately with the rest of the butter. Addthe onion cream, and mix again while sprinkling with the grated grana and Emmental. Serve immediately.
*Tropea onions, named for the town in the Calabria region that made them famous, are a sweet, medium-sized red onion (used in making onion marmalade, among other things).
They’re unlikely to be found outside of Italy, but any good-tasting, sweet red onion will work.
They’re unlikely to be found outside of Italy, but any good-tasting, sweet red onion will work.
You can find this recipe and many others in my book :
http://www.ipocpress.com/eng/mostra_libro.php?id=31
