Tag: onion

Spaghetti with red onion and salted anchovies – Italian Cuisine

Spaghetti with red onion and salted anchovies


Spring onion – The recipe for spaghetti with red onion and salted anchovies

Not all onions are created equal, each has its own preparation. The red onion, It lends itself to extraordinary preparations such as gratins, savory pies and tartlets. Here we find it in an exquisite spaghetti recipe.

1) Desalt the anchovies under water, diliscale and fragment them; mince the parsley; peel and slice the onions. Pour 3 tablespoons of oil into a large pan, add the anchovies and let them melt on a low flame for a few minutes, then sprinkle them with the parsley,

2) Leave to flavor for a moment, then add the onions, salt, pepper, cover and stove over low heat, adding a couple of spoons of the pasta cooking water.

3) Let the onions cook for about ten minutes until they are soft, then uncover, add half of the grated ricotta, stir and remove from the heat. In the meantime, cook the pasta al dente in boiling salted water, drain it, pour it into the sauce, flavor a couple of minutes, add the remaining ricotta and mix.

Tortellini onion recipe in onion broth – Italian Cuisine

Tortellini onion recipe in onion broth


  • 200 g white spelled flour
  • 120 g grated pecorino
  • 20 g breadcrumbs
  • 4 blond onions
  • 4 egg yolks
  • 1 egg
  • 1 carrot
  • 1 apple
  • butter
  • salt
  • pepper

For the onion tortellini recipe in onion broth, mix the flour with the egg yolks and egg, form a dough, place it in a bowl, seal it with cling film and let it rest in the fridge for 1 hour. Peel the onions. Collect the peels, carrot and apple in a casserole full of water; bring to the boil and after 20 minutes filter through a gauze to obtain a very clear broth.

Add salt and keep it warm. Chop the onions and sauté them in a knob of butter for 12-15 minutes, on the flame at minimum, adding, if necessary, a ladle of broth. Puree the stewed onions with the pecorino, the breadcrumbs, a pinch of salt and pepper to obtain a creamy filling.

Spread a portion of dough (cover the rest so that it does not dry) in a thin sheet and cut it into squares of 4 cm on each side; put in the center a small knob of stuffing, fold each square into a triangle by matching two vertices, seal well and finally make the two vertices match the base of the isosceles triangle obtaining the tortellini. Continue until you finish pasta and stuffing. Boil the tortellini in the onion broth for 2-4 minutes and serve by completing them with grated pecorino.

Recipe Gnocchi with ricotta, friggitelli and red onion – Italian Cuisine

Recipe Gnocchi with ricotta, friggitelli and red onion


  • 300 g ricotta
  • 200 g flour
  • 40 g Parmigiano Reggiano Dop
  • 40 g pecorino
  • 1 pc egg
  • 1 pc yolk
  • salt
  • 200 g friggitelli peppers
  • 120 g sour cream
  • 100 g red Tropea onion
  • 60 g milk
  • 40 g capers in oil
  • 30 g pine nuts
  • savory
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of ricotta gnocchi, friggitelli and red onion, work the ricotta with a whisk
to soften it until it becomes creamy; then add the grated Parmesan and pecorino, the egg
and the yolk, flour and a pinch of salt. Divide the mixture into 8 parts, form as many loaves and cut into pieces of 2 cm. Gently pass them on the special tablet to scratch the gnocchi or on the tines of a fork, always sprinkling the tools and the work surface with a little flour.
FOR SEASONING
Mix the sour cream with the milk, a pinch of salt, freshly ground pepper and 20 g of chopped capers.
Peel the friggitelli removing stalks and seeds, and reduce them to slices; cut the Tropea onion into long thin slices. Sauté the peppers in the pan for 3 minutes with a little oil, add the onion, a handful of savory and the remaining capers, season with salt and leave on the heat for another 3 minutes. Blanch the gnocchi in salted water, drain them when they come to the surface and season them in the pan with the vegetables for 1 minute. Divide the cream into the dishes, place the gnocchi on top and complete with the toasted and chopped pine nuts.

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