RIGATONI WITH FIVE LILIES
and SOY CHEESE
The allium family, of which these onions are all members, is actually part of the lily family, hence the provocative .
Ingredients:
3 Tbs. extra –virgin OLIVE OIL
1 lb. VIDALLA ONIONS, cut into ¼-inch rings
4 Tbs. SOY BUTTER
5 GARLIC cloves, finely chopped
½ lb. LEEKS, cut into 1/8-inch rings and washed
½ lb. RED ONIONS, peeled and cut into ½-inch chunks
1 bunch of SCALLIONS, trimmed and cut into 3-inch lengths
½ cup VEGETABLE BROTH or water
SEA SALT and CAYENNE PEPPER to taste
1 lb. RIGATONI
¼ cup finely chopped PARSLEY
1 bunch of CHIVES, cut into 1-inch lengths
½ tofu FETA cheese (optional)
1. In a sauté pan, heat the olive oil over medium heat until hot but not smoking. Add the Vidalia onions and lower the heat. Cook over medium-low heat until deeply brown and caramelized, 8 to 10 minutes. When the onions are very soft, remove from heat and set aside.
2. Meanwhile, in sauté pan, heat the butter over medium heat until the foam subsides. Add the garlic, leeks, red onions, scallions and cook over medium-high heat until all the onions and garlic are softened and golden brown, about 6 minutes. Add the broth or water and cook until the liquid evaporates. Season with salt and pepper. Remove from the heat. Stir in the Vidalia onions.
3. Bring 6 quarts of water to a boil and add 2 tablespoons of salt and olive oil. When water comes to a boil add the rigatoni and bring back to a boil. Remove from heat and let water cook the pasta until tender yet al dente. In the last minute of cooking, return the onion mixture to medium-high heat. Drain the pasta and add the pasta and onions evenly among warm pasta bowls, top with plenty of soy feta cheese or soy parmesan cheese, the parsley, and the chives, and serve immediately.
The allium family, of which these onions are all members, is actually part of the lily family, hence the provocative .
Ingredients:
3 Tbs. extra –virgin OLIVE OIL
1 lb. VIDALLA ONIONS, cut into ¼-inch rings
4 Tbs. SOY BUTTER
5 GARLIC cloves, finely chopped
½ lb. LEEKS, cut into 1/8-inch rings and washed
½ lb. RED ONIONS, peeled and cut into ½-inch chunks
1 bunch of SCALLIONS, trimmed and cut into 3-inch lengths
½ cup VEGETABLE BROTH or water
SEA SALT and CAYENNE PEPPER to taste
1 lb. RIGATONI
¼ cup finely chopped PARSLEY
1 bunch of CHIVES, cut into 1-inch lengths
½ tofu FETA cheese (optional)
1. In a sauté pan, heat the olive oil over medium heat until hot but not smoking. Add the Vidalia onions and lower the heat. Cook over medium-low heat until deeply brown and caramelized, 8 to 10 minutes. When the onions are very soft, remove from heat and set aside.
2. Meanwhile, in sauté pan, heat the butter over medium heat until the foam subsides. Add the garlic, leeks, red onions, scallions and cook over medium-high heat until all the onions and garlic are softened and golden brown, about 6 minutes. Add the broth or water and cook until the liquid evaporates. Season with salt and pepper. Remove from the heat. Stir in the Vidalia onions.
3. Bring 6 quarts of water to a boil and add 2 tablespoons of salt and olive oil. When water comes to a boil add the rigatoni and bring back to a boil. Remove from heat and let water cook the pasta until tender yet al dente. In the last minute of cooking, return the onion mixture to medium-high heat. Drain the pasta and add the pasta and onions evenly among warm pasta bowls, top with plenty of soy feta cheese or soy parmesan cheese, the parsley, and the chives, and serve immediately.
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