| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Spaghettini w. 3 Types of Onions & Bleu Cheese |
Ingredients
1/4 cup extra virgin olive oil
2 cups chopped white onion
6 cups chopped leeks [white and light green part only]
1 bunch scallions [white part only]
1/2 cup chopped shallot
4 ounces Prosciutto, sliced into thin strips
1 lb. Spaghettini
4 ounces Gorgonzola cheese [or favorite bleu cheese], crumbled
coarse salt
freshly ground black pepper
Method
In a large skillet, heat the olive oil over medium heat. Add the white onion and
sauté until translucent and beginning to brown around the edges, about 10
minutes. Add the leeks, scallions and shallots. Stir and cook until tender, another 10
minutes. Add the Prosciutto. Toss and cook with the onions, 2 – 3 minutes.
Meanwhile cook the pasta in plenty of salted boiling water until al dente. Drain,
reserving 1 cup of the pasta cooking liquid.
Return pasta to cooking pot and add the onion mixture. If the pasta seems a bit dry,
add some of the pasta cooking liquid, a little bit at a time. Mix in the crumbled bleu
cheese. Season to taste with salt and black pepper.
1/4 cup extra virgin olive oil
2 cups chopped white onion
6 cups chopped leeks [white and light green part only]
1 bunch scallions [white part only]
1/2 cup chopped shallot
4 ounces Prosciutto, sliced into thin strips
1 lb. Spaghettini
4 ounces Gorgonzola cheese [or favorite bleu cheese], crumbled
coarse salt
freshly ground black pepper
Method
In a large skillet, heat the olive oil over medium heat. Add the white onion and
sauté until translucent and beginning to brown around the edges, about 10
minutes. Add the leeks, scallions and shallots. Stir and cook until tender, another 10
minutes. Add the Prosciutto. Toss and cook with the onions, 2 – 3 minutes.
Meanwhile cook the pasta in plenty of salted boiling water until al dente. Drain,
reserving 1 cup of the pasta cooking liquid.
Return pasta to cooking pot and add the onion mixture. If the pasta seems a bit dry,
add some of the pasta cooking liquid, a little bit at a time. Mix in the crumbled bleu
cheese. Season to taste with salt and black pepper.
