Tag: onion

Recipe Onion rings and carrots in beer batter – Italian Cuisine

Recipe Onion rings and carrots in beer batter


  • 180 g beer
  • 150 g rice flour
  • 30 g corn starch
  • 20 g soy sauce
  • 10 g apple cider vinegar
  • 10 g acacia honey
  • 2 sachets of saffron
  • 2 carrots
  • 1 onion

To prepare onion rings and carrots in beer batter, mix 150 g of rice flour, 30 g of corn starch, 2 sachets of saffron and 180 g of beer, obtaining a batter.
Plunge slices of vegetables to taste (we chose 1 onion and 2 carrots), then fry them in plenty of hot peanut oil for a couple of minutes; drain them on kitchen paper, salt and serve immediately, accompanying with a sauce obtained by mixing 20 g of soy sauce, 10 g of apple cider vinegar and 10 g of acacia honey.

Onion Fusilli Recipe – Italian Cuisine – Italian Cuisine

Onion Fusilli Recipe - Italian Cuisine


  • 450 g fusilli
  • 150 g blanched and peeled broad beans
  • 6 spring onions
  • garlic
  • Grana Padano
  • butter
  • vegetable broth
  • salt
  • white peppercorns

For the recipe of the fusilli with onions, bring abundant salted water to the boil which will be used to cook the pasta. Meanwhile, sprinkle the onions a little, cut them into rounds, stew them with 40 g of butter, 3 ladles of vegetable broth, a pinch of salt and finally whisk them.

In a large pan fry the beans with butter and garlic; add the blended onions, boiled al dente fusilli and a ladle of their cooking water; sauté the pasta over high heat to make it stir and serve with plenty of cheese aside and a minced pepper.

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.

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