bucatini with red onions and pecorino cheeses
bucatini con cipolle rosse e pecorini
TOTAL TIME: 45 minutes
MAKES: 4 to 6
Two Pecorino cheeses—Romano Genuino and Fiore Sardo—give serious depth, just the right salty kiss, and a hint of smoke to this rich simple pasta. If these particular Pecorini aren’t available, a good Pecorino Toscano or other hard sheep’s milk cheese makes a nice stand-in.
3/4 pound red onions, thinly sliced
2/3 cup extra-virgin olive oil
1/2 cup white wine vinegar
Fine sea salt
1 pound bucatini
2 1/2 ounces Pecorino Romano Genuino cheese, finely grated (1 cup; see note)
2 1/2 ounces Pecorino Fiore Sardo cheese, finely grated (1 cup; see note)
7 flat anchovy fillets
1/4 cup finely chopped flat-leaf parsley
Flaky coarse sea salt
Freshly ground black pepper
In a large skillet with lid, combine onions, 2/3 cup water, oil, vinegar and 1/2 teaspoon fine sea salt; bring liquid to a simmer over medium heat, then cook until onions begin to soften, about 7 minutes. Reduce heat to low, cover and cook 25 minutes. Meanwhile, bring a large pot of salted water to a boil.
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