Fettuccine ' Nduja and Tropea onion

This year we spent a good part of the summer around the south of Italy. Puglia, Campania, Basilicata, my Sicily and Calabria were the regions that we touched during the holidays. All regions with a very respectful gastronomic baggage. Many were the cues for future dishes as well as many quality ingredients tasted but impossible to bring them all home… At the return, however, I could not get away the opportunity to bring something to put in the pantry and so, passing through the tip of the boot, I did not escape the wonderful red onions of Tropea and the Infuocatissima ' Nduja. Exceptional individually but to try absolutely together in a dish like the one I present today. Beware, it is a very rich first of taste and for strong palates but that you must not be missed. Let's see what we need.


____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____

 

400 grams of fettuccine
1/2 Onion ti Tropea
2 cloves of garlic
1 bunch of fresh parsley
4 anchovies
3 tablespoons of breadcrumbs
1.5 teaspoons of ' nduja
E.V.O. Oil Taste

____ _____… ___ _____… __ _____…… _ _____…

 

 

To prepare fettuccine with ' nduja and Tropea onion, we must start with toasting the breadcrumbs. Let's put it in a pan and let it toast, stirring continuously, with a sweet flame. As soon as it has taken a biscuit color, togliamolo from the fire and the frying pan so that it does not continue to cook and put aside. In a sauté we put three tablespoons of oil and the anchovies.

 

Let the anchovies melt with the flame to a minimum until they become a cream. Then cook the pasta in abundant salted water. Meanwhile, we grind the parsley and garlic and aggiungiamoli to the anchovies. Lightly raise the flame and let it cook a couple of minutes then add a ladle of cooking water and let go for another minute. We remove the sauté from the fire and add the ' nduja, let it dissolve, then put it back on the fire, always keeping the flame sweet.

As soon as the ingredients are mixed, add a ladle of water and cook for another minute. In the meantime cut the onion into thin washers. We drain the pasta al dente and agenda it to the condiment. We finish cooking in the sauté by adding cooking water. Just ready add a drizzle of oil and the onion (holding some washer aside for decoration) and keep it up for good before serving.

_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____

Lay a Coppapasta in the center of the dish, rolled a portion of pasta with a kitchen tongs and adagiamocela inside. Remove the cup and sprinkle the dish with toasted breadcrumbs. We complete with the onion washers held aside and a round of oil to Raw. We serve very hot.

Now try to prepare this dish and let us see it! Publish your photos on our Facebook page or on Twitter and Istagram using the hashtag #casacostantino!

Enjoy your meal!!!!!
 

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