2016-07-06
Spaghetti Cipolla
San Carlo
Spaghetti Cipolla
Spaghetti Cipolla
This month our Executive Chef Filippo Pagani brings you a very simple authentic Italian dish, rich and delicious. Onions have never tasted so good.
Spaghetti Cipolla is available on the new seasonal specials menu at our Cicchetti restaurants in Manchester and London Piccadilly and Covent Garden where it’s made with some very special Italian ingredients. Here we’ve shown you how to make a simpler version with readily available ingredients. Enjoy!
Ingredients to serve 4
4 Large white onions
80ml Olive oil
4g Bay leaf
200ml Prosecco
10g Salt and pepper
4 litre vegetable stock
320g Spaghetti
250g Chives
90g Butter
180g Castelmagno or Parmesan Cheese
Method:
Finely chop the onions and lightly fry with the bay leaves in a little olive oil until golden in colour.
Reduce the heat to a low level and add the Prosecco. Season with salt and pepper and continue to cook the onion on a very low heat for 24 hours, adding small amounts of water as needed. You can cook for 8 hours and leave overnight and then cook again the following day if preferred. Or, you can cook for just two hours but the flavour will be less intense.
Cook the spaghetti, drain and leave to the side. Fry the chives and add the onion, spaghetti, butter and cheese. Stir thoroughly.
This is the simplest, and tastiest, of dishes. Of course the hardest element is the time and patience with the onions, but we can assure you it’s worth it.
Sprinkle with Parmesan and enjoy with a fresh green herb salad.