Ingredients for 4 people:
- 450 g of Spaghettoni
- 3 Tropea onions
- 1 Organic Lemon
- 1 Organic Late Mandarin
- 1 Organic Orange
- 100 g of breadcrumbs
- 1 clove of garlic
- 1 sprig of Rosemary
- Organic EVO Oil
- Salt and pepper to taste
Preparation time: 15 minutes
Today we bring our organic citrus fruits to the table and we do it with a very fragrant and very tasty first course. In honor of Calabria, we also involve in the recipe the delicious Tropea onion known everywhere thanks to the sweet and enveloping notes that distinguish it.
Immediately heat a tall pan with water for the pasta and salt it; on another heat we heat a large pan with 4 or 5 tablespoons of organic EVO oil. Clean and cut the onions coarsely and dry them in a pan over high heat.
With a potato peeler we cut a small piece of about 3-4 cm of zest from each of our citrus fruits, necessarily organic and untreated, eliminating the possible presence of a white internal part because it is bitter. In another pan, heat a drizzle of oil, a clove of garlic, the breadcrumbs, a sprig of rosemary and toast for a few minutes, stirring often and being careful that it does not burn.
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Cut the lemon, orange and mandarin: squeeze all the mandarin, half orange and half lemon and keep the juice aside; cut the other half of the lemon and orange into fine slices, cut them in half and keep them aside for the garnish.
At this point the onion will have withered and taken on a brownish color while the water will have reached the boil: immerse the spaghetti and turn them over to prevent them from sticking, put a ladle of hot water in the onions and cover with a lid to speed up cooking.
3-4 minutes before the pasta is cooked, drain it by placing it in the pan with the onions, finely chopped citrus peels and previously squeezed juice. We sauté over high heat and stir often so that the starch can condense everything, adjusting the cooking with a little more water.
Outside the heat, add some breadcrumbs and sauté the spaghetti; we plate and finish the dish with a slice of orange and lemon, more breadcrumbs, a few leaves of rosemary and a grate of black pepper. The flavors and aromas of Calabria in a simple, economical and fresh dish.
Bon appetit everyone!
