Lemon Pepper Ahi Steak with Creamy Horseradish
July 18, 2015
Pan-Seared New York Strip with Bourbon Cream Sauce
August 11, 2015
Oh this ones good. Nice and easy. It works just as well in the spring or the fall with red or white wine and as a side or a main meal. I however do prefer it as a stand alone meal. I like to use a garlic flavored olive oil to bump up the flavors without adding little minced garlic pieces that would take away from the simple texture of the dish. I also have a local noodle maker that makes the best Tagliatelle and she makes it plain or, as I prefer, red pepper flavored. I have also added other vegetables and meats as variations just try and keep the proportions similar. Variations I like for the vegetables are asparagus, artichoke, broccoli rabe, other mushrooms, and spinach. For the meats try, sliced Italian sausage, Canadian bacon or prosciutto.
You only use a small portion of the onions so you can refrigerate the remainder a for up to a week and use it in other wonderful things like bruschetta, burgers, or chopped into salads, dressings, and dips.
Heat a small skillet on the range top to medium-high. When hot cook the bacon until crispy, let drain on paper towels, then crumble when cool enough to touch.
Drop the heat to med-low and add a tablespoon of olive oil. Saute the sliced onions in it until caramelized and brown. Depending on how slow you want to caramelize it it can take up to a few hours. You want it to be very soft sweet and Carmel in color. If you like some burnt ends on the onions, by all means raise the heat to medium and keep them moving. When you are almost done start your pasta so everything finishes at the same time.
Cook pasta to box directions.
Before doing this step remove about two-thirds of the onions into a covered container. Keep it in the fridge for use in another recipe or make this dish again within a week. Next, add mushrooms to the onions and saute for 1-2 minuets.
Drain the pasta and drizzle the remaining olive oil over it. Toss with the onion and mushrooms then serve it with a healthy sprinkling of basil and parmigano.
Ingredients
Directions
Heat a small skillet on the range top to medium-high. When hot cook the bacon until crispy, let drain on paper towels, then crumble when cool enough to touch.
Drop the heat to med-low and add a tablespoon of olive oil. Saute the sliced onions in it until caramelized and brown. Depending on how slow you want to caramelize it it can take up to a few hours. You want it to be very soft sweet and Carmel in color. If you like some burnt ends on the onions, by all means raise the heat to medium and keep them moving. When you are almost done start your pasta so everything finishes at the same time.
Cook pasta to box directions.
Before doing this step remove about two-thirds of the onions into a covered container. Keep it in the fridge for use in another recipe or make this dish again within a week. Next, add mushrooms to the onions and saute for 1-2 minuets.
Drain the pasta and drizzle the remaining olive oil over it. Toss with the onion and mushrooms then serve it with a healthy sprinkling of basil and parmigano.