Tagliatelle with simmered onions (Tagliatelle con salsa di cipolle) from American Sfoglino: A Master Class in Handmade Pasta (page 94) by Evan Funke

  • shallots
  • pancetta
  • eggs
  • dry white wine
  • strutto
  • Parmigiano Reggiano cheese
  • yellow onions
  • Italian 00 flour
  • beef consommé
  • marrow bones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on December 09, 2019

    Think of browned marrow and rendered pancetta as the base for caramelizing onions Add wine and beef broth. Reduce. Sound like a great French onion soup recipe? In this case it is a sauce for tagliatelle - as tasty as it sounds. Perhaps, we need to perfect the recipe as first day soup, second day tagliatelle sauce.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.