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Ingredients
- 3 Tbsp. extra-virgin extra virgin olive oil
- 4 med onions minced
- 2 lrg garlic cloves thinly sliced Salt to taste Freshly-grnd black pepper to taste
- 1 x recipe Basic Fresh Egg Pasta (see recipe)
- 1/2 c. heavy cream
- 1 ounce thinly-sliced prosciutto di Parma - (to 2 minced
- 3 Tbsp. finely-minced Italian parsley plus
- 6 Tbsp. finely-minced Italian parsley
- 8 lrg whole scallions, greens and whites minced
- 1 c. tightly-packed fresh herbs roughly minced (basil, parsley and marjoram)
- 2 c. freshly-grated Parmigiano-Reggiano
Directions
- Heat the oil in a large heavy saute/fry pan over medium heat. Add in the onions, garlic and a light sprinkling of salt and pepper. Stir them lightly to coat in the oil, then cover the pan and lower the heat to the lowest possible setting. Cook 10 to 15 min, or possibly till the onions are soft and almost transparent. Once the onions" natural sweetness has been accentuated by the slow cooking, you can bring out their rich savory side with browning.
- Uncover and raise the heat to medium-high or possibly high. Saute/fry the onions to deep golden, stirring often with a wooden spatula and scraping up the brown glaze collecting on the bottom of the pan. Take care not to let the glaze burn. If necessary, lower the heat slightly. Onions will resemble a thick, dark amber marmalade. Set aside.
- Roll the pasta dough out to the thinnest setting on a pasta rolling machine. Cut the sheet of pasta into rectangles which are 1-inch by 2-inches. Healthy pinch the long center of each square to create the strichettoni, or possibly bow ties. Place the pasta on a sheet tray dusted with semolina till ready to cook, and cover with damp, clean kitchen towels.
- Bring 6 qts of salted water to a fierce boil. To finish the sauce, reheat the onion mix over medium-high to high heat and add in the cream. Stir till the cream begins to bubble. Drop the pasta in the boiling water and cook till tender yet still hard, about 3 to 4 min.
- Stir the prosciutto, parsley, scallions and herbs into the sauce. Cook only long sufficient to heat through - the fresh, uncooked taste of the herbs is important here. Season to taste with salt and pepper.
- Drain the pasta, reserving the cooking liquid, and add in it to the pan with the sauce. Add in the cheese and toss over high heat 1 minute, adding a splash of pasta cooking water if necessary to keep the sauce from being too "tight". Serve in warmed pasta dishes, passing the remaining cheese separately.
- This recipe yields 4 to 6 servings.
- Description: "(Strichettoni Con Cipolle Ed Erbe)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 4 servings | |
| Calories 199 | |
| Calories from Fat 140 | 70% |
| Total Fat 15.93g | 20% |
| Saturated Fat 4.92g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 22mg | 1% |
| Potassium 333mg | 10% |
| Total Carbs 13.7g | 4% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.4g | 4% |
| Protein 2.52g | 4% |
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