Onion tagliatelline
Instructions
In a pan heat 40 g of butter and four tablespoons of olive oil.
Add the onions cut into thin slices and let them become transparent.
Add salt at the end.
Boil the tagliatelline al dente, drain and put them in the dish.
Sprinkle with a bit of pepper.
Stir.
Withdrawn, sprinkle of cheese.
Accompanying wines: Soave DOC Superiore, Verdicchio Di Matelica DOC, Greco Di Tufo DOC.
Ingredients and dosing for 4 persons
- 280 g of type tagliatelline egg pasta
- 400 g of onions blondes
- 40 g of butter
- 4 tablespoons of olive oil
- 60 g of grated cheese
- Salt
- Black pepper