Spaghetti alla vernaccia
Instructions
Thinly slice the onion and gilds it gently with 3 tablespoons of olive oil and whole Grenache (except a quarter Cup), until the wine is completely evaporated.
Clean the mushrooms and cut them into slices, rosolandoli in hot oil: sprinkle the pretzels and pepateli.
Boil spaghetti draining half-cooked, toss with the sauce of onion, mushrooms, a knob of butter, chopped parsley, salt, pepper and the remaining wine.
Place them on a double aluminium sheet, close it in foil and bake at 220 degrees for 5 minutes.
Serve the pasta in foil.
Ingredients and dosing for 6 persons
- 500 g of type pasta spaghetti
- 200 g of onion
- 200 g of wine vernaccia di oristano
- 150 g of cultivated mushrooms
- Chopped parsley
- 1 walnut butter
- 3 tablespoons of olive oil
- Salt
- Pepper