Discover fileja pasta with Tropea onion and pepper sauce | Pasta Grannies скачать в хорошем качестве

Discover fileja pasta with Tropea onion and pepper sauce | Pasta Grannies

Elisabetta ran a restaurant for 60 years in the lovely seaside town of Tropea - and this was one of her popular pasta dishes using the beautiful sweet red onions Tropea is famous for. For the pasta, Elisabetta prefers 00 flour with a a dash of semolina flour - this makes a softer pasta. So the ingredients would be 270g 00 or all purpose flour, 30g semolina flour, 150ml water (approximately) For the condimento: 6 red onions, peeled and sliced, 1 teaspoon salt. 2 tablespoons olive oil and a little water if necessary. Stew this for ages over a very low heat. It should be very soft and mushy at the end of cooking and reduced considerably in volume. 200 tomato passata 1 teaspoon sun dried pepper paste (you can buy this - in the UK Belazu sell it). If you want to make your own. Grow the Topepo variety. Boil the peppers until tender, peel the skin off, put the flesh through a food mill to remove the seeds, stir in some salt, and spread the mixture to dry in the hot sun on a flat plate or tray . a handful of basil leaves grated pecorino to serve