Ingredients: Per 4 servings
- ¾ lb linguine
- 2 onions
- 1 ½ oz grated Parmigiano Reggiano cheese
- 4 tablespoons milk
- 2 ½ tablespoons extra virgin olive oil
- salt and pepper
Peel, wash and slice the onion very thinly. Place the sliced onion in a small pan, add little salt and half of the extra-virgin olive oil, and cover. Cook over very low heat for at least 10 minutes, allowing the onion to steam and soften.
After 5 minutes, remove the lid off and add two tbsp of milk and continue cooking until the onions have become mushy, creamy and moist.
Cook the Linguine in a large pot of boiling salted water.
Drain when "al dente” and toss immediately with the onion, which will have become soft.
Stir in the grated Parmigiano Reggiano cheese and the oil.
Season with pepper and serve immediately.
Onions, commonly used to flavor dishes in Italian cuisine, have probably been around for 5,000 years in some parts of central Asia. Famous for its intense odor, the onion was once called “the people’s truffle” by French gastronome Brillat-Savarin. In ancient times, onions were a main ingredient in the diet of the various Mediterranean populations, from the Jews to the Phoenicians to the Greeks and Romans. In ancient Egypt in particular, the onion was highly-prized both as a vegetable, but was also used to pay the 100,000 workers who built the Great Pyramid of Giza. During that time, onions had a strong symbolic value. The Egyptians even considered onions an object worthy of devotion, believing that they were the symbol of eternal life. Onions were frequently placed inside tombs due to the belief that their strong odor would awake the dead.
Did you known that...
In ancient Greece, onions were on the main ingredients in the diet of athletes because they were believed to thin, or lighten, one’s blood?
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