Linguine with Borettana onions, basil, toasted pine nuts and orange aroma with CULATELLO DI ZIBELLO PDO
- Typology: ONE TRUE ITALIAN LOVE: PASTA PIZZA PDO AND PGI DELI MEATS
- Difficulty:
Ingredients (4)
- 500 G LINGUINE;
- 10 OVEN BAKED BORETTANA ONIONS;
- 200 G CULATELLO DI ZIBELLO PDO;
- 1 BUNCH OF FRESH BASIL
- 50 G PINE NUTS;
- 1 ORANGE;
- V.O. OIL, SALT AND MELEGUETA PEPPER TO TASTE;
Preparation
Slice the previously oven-baked borettana onions, brown them in a non-stick pan with some e.v.o. oil and a few fresh basil leaves.
Once cooked, emulsify half of the cooked borettana onions with an immersion blender to obtain a compact and smooth cream. Lastly, season with salt and melegueta pepper.
Toast the pine nuts in a non-stick pan.
Finely slice the CULATELLO DI ZIBELLO PDO.
Cook the linguine in abundant salted water.
Once cooked, add the linguine to the borettana onion sauce, half creamed and half sliced and sautéed. Stir the pasta until thoroughly coated.
Place on a dish and serve the linguine with the thinly sliced CULATELLO DI ZIBELLO PDO, the toasted pine nuts, a grating of orange zest, a basil leaf, a light sprinkling of melegueta pepper and a drizzle of e.v.o. oil, raw.
Project realized with the Mipaaf D.M. 19397 contribution of 03.04.2020