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Spaghetti Cipolla San Carlo Spaghetti Cipolla

Spaghetti Cipolla

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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.

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