Scialatielli with cuttlefish, caramelized onions with sage, anchovies and capers, the preparation
1) Desalt the capers in a citoline with cold water for at least 30 minutes. In the meantime, peeled the onions, slice them And let them wither in a saucepan with 2-3 tablespoons of oil and a pinch of salt; faded with the vinegar, then add the sugar and cook over low heat for 20 minutes, adding, if necessary, a few tablespoons of water.
2) Remove the onions from the saucepan and set aside; put to cook the cuttlefish in the same container for about 10 minutes, then unite the anchovy fillets cut into pieces and let them melt in the cooking juices.
3) United again the onions in the sauce, then add capers and a handful of chopped parsley. Meanwhile cook the pasta in abundant slightly salty water; so drain it And transfer it in the pan with the sauce, jumbled up well and served immediately.
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