TONNO E CIPOLLA "GOURMET"

30 mins
Serves 4
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Directions

  1. 1Finely slice an abundant dose of red onion.
  2. 2Stew the red onion in a casserole with butter.
  3. 3Add a grinding of salt, one of pepper, a few drops of soy sauce, white wine vinegar, and a tablespoon of sugar.
  4. 4Close with the lid and cook on very low heat for about 20-30 minutes.
  5. 5Blend everything with a mini pimmer until a smooth and homogeneous cream is obtained.
  6. 6Pass the cream through a sieve directly into the pan where the pasta will be risottato.
  7. 7Boil the spaghetti for a few minutes in abundant salted water and drain them.
  8. 8Add a generous dose of oregano and a drizzle of spicy oil to the spaghetti in the pan with the cream.
  9. 9Continue cooking until the sauce has the right density and the pasta is al dente.
  10. 10Mantecate the pasta with a few knobs of butter.
  11. 11Plate the dish by forming a nest along the entire plate.
  12. 12Pour the sauce over the plated pasta.
  13. 13Add the dried tuna (katsubushi) as a final touch.
  14. 14Before eating, mix all the ingredients very well so that the katsubushi rehydrates.

Ingredients

  • 500 g spaghetti
  • 10 red onions
  • 140 g butter
  • 160 g butter
  • 30 ml soy sauce
  • 100 ml vinegar (rice/delicate)
  • 160 ml vinegar (rice/delicate)
  • 2 cucchiai sugar
  • q.b. spicy oil
  • dried oregano
  • salt
  • pepper
  • 10 g katsubushi

Equipment

casseruolamini pimmersetacciopadella

Tips

  • Before eating, mix all ingredients very well to rehydrate the katsubushi.
  • Cook the onions slowly for a velvety cream.
  • Cook spaghetti halfway in water and finish in the cream.