Pasta and Onion | Andrea Leali

Ingredients for 4 people

• 300 g of national onion reduction: Montoro, Cannara, Andezeno
• (Montoro stands out for delicacy, Cannara for sweetness and Andezeno for spiciness).
• 300 g of Gragnano fettucce pasta
• 20 ml of Garda Lake Oil (Mono-cultivar)
• 100 g of sour goat butter
• 30 g of sheep's grain cheese
• 25 g of baked onion paste
• Rested “Garda blend” evo oil with herbs q.b
   

For the onion sauce

• 300 g cannara onion
• 300 g pimontese onion
• 300 g montoro onion
• 2 kg ice
   

Procedure

Peel the onions in the same amount, 300g each, mix them in a drying rack and leave to dry for 30h at 50°C, in summer you ca proceed by drying them in the undirected sun.
Once dried, toast them for 2/3 minutes in a very hot oven and then place them in a tall, narrow two-handled saucepan, fill with ice two fingers above the level of the onions and begin to cook on low heat.
Allow to cook for 3/4 hour. Strain, strain through a tight mesh strainer and reduce the resulting liquid to a honey consistency (about 80 percent).
 

For the braised onion paste

• 500 g cannara onion
• Salt to taste
• 80 g of Evo oil
   

Procedure

Peel the onions and soak them sliced in water and ice at least overnight. The following day cook them only with the help of a little salt and mild evo oil.
Once they are done cooking, blend them and spread them out on a baking sheet and salamander in more passes until well braised. Reblend and keep them in a vacuum.
 

For the sour goat butter

• 200 g goat butter
• 60 ml of onion juice
• 60 ml dry white wine
• Pepper to taste
   

Procedure

From the spicy onion extract the raw juice, mix it 50% with dry white wine.
In a saucepan stew some raw onion with this “composition” and 4/5 cracked peppercorns once everything is dry, slowly add cold goat butter.
Create an emulsion, strain, discard the solids and store in the refrigerator.
 

For the resting herb oil

Prepare a clean and dried preserving jar, gather some herbs and heat them in the oven at 90°C, grill the skins and scraps of onions that will have been preserved from previous recipes.
Place in the jar with the heated herbs, fill the jar with a gardesano “blend” oil and set aside in the pantry at least 20gg.
 

Dish composition

Cook the pasta in plenty of salted water soiled with two tablespoons of onion sauce.
Keep it al-dente and transfer it to a sauce pan lined with the onion ristretto and a pinch of braised onion paste.
Bring to cooking, at the time of mantecatura add the fats we will have previously emulsified ( Sour butter + herb oil + sheep's grain cheese) whip to perfection and serve piping hot with two drops of olive oil and very thin strands of sheep's grain cheese.