A creamy and convivial first course, typical of Italian cuisine. Blonde onions are slowly caramelized to create a delicious cream, enriched with Parmesan and Pecorino cheese. A touch of paprika gives a slightly spicy flavor, while parsley and fresh thyme add fresh and fragrant aromas. Enjoyable in any season, this recipe is perfect for an elegant lunch or dinner.
Peel the onions, cut them into quarters and then into thin wedges; brown them over low heat in a pan with butter for about 5 minutes
Add a pinch of salt, the warm milk, cover and cook over low heat for about 20 minutes, stirring; sprinkle with a pinch of paprika and finely chopped parsley and thyme; remove from heat and set aside
Meanwhile, cook the pasta in a pot with plenty of salted boiling water and drain it al dente
Put the pasta in the pan with the onions and add the grated cheeses; put the pan back on the heat and let everything flavor together for a few seconds over medium heat
Transfer the preparation to a heated serving dish and serve immediately
Pan
Pot
Blender
Italia
| Energy (kcal) | 205.75 |
| Carbohydrates (g) | 24.86 |
| of which Sugars (g) | 5.24 |
| Fat (g) | 8.4 |
| of which Saturates (g) | 4.77 |
| Protein (g) | 8.86 |
| Fiber (g) | 0.85 |
| Sale (g) | 0.35 |
