Rosemary Linguine With Caramelized Onions And WalnutsFrom choclytcandy 7 years ago
- 1 recipe rosemary pasta (see below) shopping list
- pasta water (as needed) shopping list
- walnut oil (to taste) shopping list
- 1/2 cup walnuts, freshly cracked shopping list
- 4 large red onions shopping list
- 2 tbs butter shopping list
- 2 tbs virgin olive oil shopping list
- 2 bay leaves shopping list
- 1/2 tsp rosemary, chopped shopping list
- 2 tsp fresh sage or 1 tsp dried sage, roughly chopped; or 4 thyme branches or 1/4 tbs dried thyme shopping list
- 1 tsp salt shopping list
- 1 garlic clove, finely chopped shopping list
- 1/2 cup dry white wine shopping list
- pepper shopping list
- 3/4 cup gruyere cheese, grated (or a cheese of your choice) shopping list
- Parmesan (optional) shopping list
- rosemary pasta Ingredients: Yields 7 oz shopping list
- 1 tbs finely chopped rosemary--very strong herb, you can add more, but be careful shopping list
- 1 cup unbleached all-purpose flour shopping list
- Good pinch of salt shopping list
- 1 large egg shopping list
- 1 tsp olive oil shopping list
How to make it
- Rosemary Pasta Directions:
- Wash the rosemary, blot dry and chop very finely. Combine the herbs with the flour and salt in a bowl. Make a well and add the egg and oil. Using your fingers, lightly work the egg into the flour so that it is completely distributed throughout.
- When it is combined, press the mixture together to form a dough. Turn it out onto the counter and begin to work it together. If it is too dry, add drops of water, a few at a time, to moisten the dough and help it come together. Knead the dough for about 10 minutes, until it feels smooth and supple. Put it in a plastic bag or wrap it in plastic, and set aside to rest a half hour, preferably an hour, before rolling it out. Cut pasta in the shape you want it. Cut into 1/8-inch strips for linguine.
- Variation: Substitute 1 cup loosely packed herb leaves for rosemary. You can use basil, marjoram, Italian parsley or a mixture of herbs like savory, hyssop, thyme, and lovage, or a mixture of leaves, such as borage, sorrel and chard.
- Sauce Directions:
- Bring a large pot of water to a boil.
- Preheat the oven to 350 degrees. Roast the walnuts for 5-7 minutes, until they smell toasted. Chop them into small pieces.
- Quarter the onions and slice them crosswise as thinly and as close to the same size as possible so they will cook evenly. Warm the butter and the olive oil slowly in a wide skillet with the bay leaves, rosemary and sage or thyme to bring out the flavor of the herbs.
- When the butter and oil are hot and the herbs are fragrant, add the onions and the salt. Stir well to coat the onions thoroughly with the butter and oil; then cook slowly over low heat, stirring constantly for 15-20 minutes, then frequently until they are a deep golden-brown. While cooking the onions, be sure that none are left stuck to the upper sides of the pan, where they will dry out and burn.
- Once the onions are caramelized, add the garlic and the wine. Raise the heat slightly and cook until the wine is reduced to a syrupy consistency; ten add the water and the walnut oil. Stir well, and cook slowly until it is reduced by about one-third, leaving enough liquid to form a little sauce. Add more water if necessary, and season to taste with salt and freshly ground pepper.
- Salt the boiling water and cook the pasta; then scoop it out. Add it to the onions along with half the walnuts and Gruyere cheese. Toss well to mix everything. Serve with remaining walnuts as garnish.
People Who Like This Dish 8
The Cookchoclytcandy IN
The Rating8 people
GOODY!!! BEEYoutiful:) HIGH FIVE FORKS!!!! Do you have any recipes for greens, I like these alot, my friend makes this... But won't giveme her 'Secret' :( She claims it's a family heirloom... Yah!? hm...snowcat17 in Milwaukee loved it
Fantastic, great recipe. I like the homade pasta dough.
EDspinach1948 in Dorchester-Boston loved it
Wonderful, wonderful and wonderful! I just bought all the ingredients and will be preparing for dinner tonight!windsortenor in Windsor loved it