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Vegetarian Pasta alla Genovese | With slow-braised onions
(0)
90 min
Under an hour
Knuspr-Küche
Ein neapolitanischer Klassiker in verführerischer vegetarischer Variante: Süßlich-karamellisierte Zwiebeln, sanft geschmort mit Weißwein, Karotten und Sellerie, verschmelzen mit Rigatoni und feinem Parmesan zu purem Soulfood.
Preparation method
Preparation
Peel the onions, cut in half, and slice into thin half-rings. Wash, trim, and finely dice the carrot and celery (battuto).
Braising the Onion Sauce
Heat the olive oil and half of the butter (approx. 20 g) in a heavy braising pot or deep pan over medium heat. Gently sauté the finely diced vegetables (carrots and celery) for approx. 5 minutes.
Add all the sliced onions and the bay leaves, season with a generous pinch of salt, and mix well. Cover with a lid and braise the onions over low to medium heat for about 20 minutes, until they have collapsed and released plenty of liquid.
Chef's tip
Slowness is the secret: The onions need time over gentle heat. The more patiently they are braised, the more their pungency transforms into a deep, velvety sweetness.
Wine recommendation: A dry Italian white wine such as Pinot Grigio or Soave brings the perfect freshness and acid balance to the rich onion sauce.
75 min
Under an hour
