Cappellini with onions novelle
Instructions
Slice the onions and brown them in oil with half a spoonful of ' poison ' (suet).
Meanwhile boil the caps drain and sauté in a pan with onions.
Serve with spolverizzandoli of dry caciotta.
Ingredients and dosing for 4 persons
- 500 g of cappelini pasta type
- 2 bunches of new onions
- Olive oil
- 1/2 tablespoon of suet
- Caciotta cheese grated dry