Zuppa Di Cipolla Al Vino Rosso Food

ZUPPA DI CIPOLLA AL VINO ROSSO

Steps:

• Peel the onions and cut them in thin rings.
• Then place them in a pan with 50g of butter and 3-4 tablespoons of olive oil.
• Simmer over low heat for 10 minutes, then add a teaspoon of sugar and proceed with cooking over medium heat until the onions to sweat without browning; be very careful not to make them darken at any point.
• When they begin to become slightly blondes, sprinkle with flour, you do fall from a sieve (strainer), then mix well for a few minutes.
• Now add the broth (or, to make the rich soup you can sprinkle with half a glass of white wine or brandy); simmer for 30 minutes over medium heat, adding broth as needed.
• When the soup is cooked, season with salt and pepper and pour in four bakery boxes; sliced ​​bread (if you really want to be faithful to the recipe, pick up a baguette) and abbrustolitelo.
• Arrange the slices of bread on the surface of the soup and cover with plenty of grated Gruyere or Swiss cheese (or similar cheese). then Place the containers 4 in a preheated oven at 250 ° C (or in the salamander) for the time necessary so that it forms a golden crust on the surface of the soup (few minutes).

SPAGHETTI AL VINO ROSSO

Steps:

• Wash the leek and slice it thinly and place it in a pan with the butter.
• Sauté with the lid on (add a little water if necessary) until soft.
• Add wine, nutmeg, sugar and salt.
• Let it boil gently, until it thickens.
• Homogenize the sauce with an immersion blender.
• Cook the pasta al dente.
• Drain the pasta and put it in the pan with the 'drunken sauce'.
• Sprinkle with grated pecorino and heat.

ZUPPA DI CIPOLLA AL VINO ROSSO

Steps:

• 1. Peel the onions and cut them in thin rings.
• Swap to Italian1. Peel the onions and cut them in thin rings.
• Then 2. Place them in a pan with 50g of butter and 3-4 tablespoons of olive oil.
• 3. Cook over low heat for 10 minutes, then add a teaspoon of sugar and proceed with cooking over medium heat until the onions to sweat without browning; be very careful not to make them darken at any point.
• 4. When they start to become slightly blondes, sprinkle with flour, you do fall from a sieve (strainer), then mix well for a few minutes.
• 5. Now add the broth (or, to make the rich soup you can sprinkle with half a glass of white wine or brandy); simmer for 30 minutes over medium heat, adding broth as needed.
• 6. When the soup is cooked, season with salt and pepper and pour in four bakery boxes; sliced ​​bread (if you really want to be faithful to the recipe, pick up a baguette) and abbrustolitelo.
• 7. Arrange the slices of bread on the surface of the soup and cover with plenty of grated Gruyere or Swiss cheese (or similar cheese). then Place the containers 4 in a preheated oven at 250 ° C (or in the salamander) for the time necessary so that it forms a golden crust on the surface of the soup (few minutes).
• 8. Serve the onion soup au gratin hot.

ORANGES IN RED WINE - NARANJAS AL VINO TINTO

Steps:

• In a medium saucepan, combine all the syrup ingredients and bring to a boil.
• Reduce heat to low and simmer until mixture is reduced by one third, about 25 minutes.
• Strain the mixture and refrigerate until cooled. Check the syrup's consistency. It should be like honey. If too thin, return it to pan and reduce for a few more minutes. If too thick, add a little water. Set aside.
• Slice off the tops and bottoms of the oranges. Then remove all the peel and pith around the oranges.
• Slice along the sides of each segment and pull out the segments.
• Repeat with lemons.
• Spoon the syrup onto a plate and arrange the orange and lemon segments over it. Sprinkle mint leaves on top.

ZUPPA DE CLAMS (OR MUSSELS)

Steps:

• Wash and dry the clams and soak them in a large bowl in cold, salted water for about 30 minutes.
• Any remaining sand should fall to the bottom of the bowl.
• Drain the clams and rinse them well in a colander under running water.
• Crush one clove of garlic, and slice the remaining cloves very thin.
• In a large, heavy pan, sauté the crushed garlic until it begins to brown, then remove from the pan and discard.
• Add the remaining sliced garlic and the parsley.
• Cook over very low heat for 2 to 3 minutes, then add the tomatoes and enough liquid to just make a slightly soupy dish.
• You don't want too much liquid in this, but judge the amount to your taste.
• Season with the salt and pepper, then raise the heat to medium and cook for 15 minutes.
• (Add more liquid if necessary).
• Add the clams, lower the heat again, cover pan, and let steam for about 10 minutes, or until the shells have opened and the clams are ready.
• Discard any unopened clams.
• Sprinkle with more freshly ground pepper and the basil, if desired.
• (You can substitute a teaspoon of dried if you wish).
• Serve in shallow bowls with slices of bread for dunking.