Creamy Fettuccine with Acquaviva Onion
Procedure
- 320 g Fettuccine
- Large onion
- Extra virgin olive oil
- 1 bunch chopped parsley
- Sale
- 100 g Robiola
- 50 g stale breadcrumbs
- In a blender, roughly chop the stale breadcrumbs. Heat a drizzle of extra virgin olive oil in a nonstick pan and add the breadcrumbs...
- In a blender, roughly chop the stale breadcrumbs. Heat a drizzle of extra virgin olive oil in a nonstick pan and add the breadcrumbs...
- In a blender, roughly chop the stale breadcrumbs. Heat a drizzle of extra virgin olive oil in a nonstick pan and add the breadcrumbs...
- In a blender, roughly chop the stale breadcrumbs. Heat a drizzle of extra virgin olive oil in a nonstick pan and add the breadcrumbs...
- In a blender, roughly chop the stale breadcrumbs. Heat a drizzle of extra virgin olive oil in a nonstick pan and add the breadcrumbs...
- In a blender, roughly chop the stale breadcrumbs. Heat a drizzle of extra virgin olive oil in a nonstick pan and add the breadcrumbs...
- In a blender, roughly chop the stale breadcrumbs. Heat a drizzle of extra virgin olive oil in a nonstick pan and add the breadcrumbs...
- In a blender, roughly chop the stale breadcrumbs. Heat a drizzle of extra virgin olive oil in a nonstick pan and add the breadcrumbs...
- In a blender, roughly chop the stale breadcrumbs. Heat a drizzle of extra virgin olive oil in a nonstick pan and add the breadcrumbs...
- In a blender, roughly chop the stale breadcrumbs. Heat a drizzle of extra virgin olive oil in a nonstick pan and add the breadcrumbs...
Crumble the stale breadcrumbs in a blender and blend coarsely.
In a non-stick pan, heat a drizzle of extra virgin olive oil and add the chopped breadcrumbs, stirring until golden and crispy.
Set aside to cool.
In another pan, thinly slice the red onion, add a drizzle of extra virgin olive oil and the chopped parsley and cook over low heat for 5-6 minutes, stirring often and adding a ladle of the pasta cooking water.
Once the onion has softened, season with salt and remove from the heat.
Cook the fettuccine in salted water and reserve a couple of ladles of the cooking water.
Drain the pasta al dente, toss it in the stewed onion and sauté for 2 minutes over medium heat, adding the robiola.
Let's mix well.
(if necessary, add the reserved cooking water)
We plate the fettuccine, sprinkling the fried breadcrumbs on each plate.
