How to make the fettuccine pasta with Tropea’s onion
The fettuccine pasta with Tropea’s onion is a typical dish of the Vibo Valentia district. Very easy to make, this recipe is a perfect combination of the creaminess of fresh sheep's ricotta cheese with the Tropea’s onion sweetness.
Ingredients for 4 people
- 400 gr of fettuccine pasta
- 200 gr of fresh sheep’s ricotta cheese
- 30 gr of aged pecorino cheese
- 2 Tropea’s onions
- Basel
- Olive oil
- Salt
How to make the fettuccine pasta with Tropea’s onion
Cut the Tropea’s onions thinly and sauté them with a drizzle of olive oil. Once dried, add water and continue cooking until creamy, then let cool.
Boil the water, add salt and pour the fettuccine pasta. Meanwhile, in a bowl, mix the onion cream with the ricotta cheese and a little of cooking water.
Pour the mixture into a pan, drain the pasta and mix it with the sauce.
Serve the fettuccine pasta with grated pecorino cheese and taste with a herbaceous beer. Enjoy!
