A huge Italian yellow onion and some Arrabiata spiceblend are the main components to serve with spaghetti.
I had a Burrata sitting in the fridge to use up. Without it the dish would be vegan. The huge onion was from pack of three I had to buy for the Flying Dutchman Burger. It was time to use one of the others.
This dish is not complicated, but it needs time.
Onions that need to soften and then caramelize have a very long cooking time. Best way is to start at medium high heat to seperate the onion strings, season with a little salt and pepper and put a lid on the pan. Now reduce the heat to medium and let them cook. Check every 5 min and give them a stir.
I used some Arrabiata seasoning and let it come to life in a little hot water. After a couple of minutes I added olive oil and set it aside. When the onions started to take color, the seasoning went in, without all the liquid.
The last 5 minutes, the honey and as a finish the vinegar was added. Lots of pasta water went in the pan together with the spaghetti I took directly out of the pot. The starchy water will make the sauce together with ripped to pieces Burrata.
Finish with fresh parsley.
Recipe for 2:
1 very large onion, 3 cloves of garlic
2 tbsp olive oil, salt
1 tbsp Arrabiata seasoning, hot water, 1 tsp olive oil
1 tsp honey, 1 tbsp chives flower vinegar
1 Burrata
Parsley
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