200 g breadcrumbs
100 g grated Paremsan
Salt and pepper
Cut the onion into discs (abt 1 cm thick). For filing: toast breadcrumbs. Put into a bowl, mix with all of the rest of the ingredients. Lay the onion slices on an oven tray and spread the mixture on the. Pour some oil on top and cook for 10 minutes at 350.
Sure, it's vague, but doable, right?
Another: Spaghetti with green olive and caper sauce baked in foil (serves 4)
300 g pitted green olives
300g salted capers
300g tomato passata (plain sauce)
Soak the capers in water to remove excess salt. Finely chop olives, capers and onion. Fry them lightly in some oil. After 5 minutes add passata and cook for half an hour. Cook and drain spaghetti, add to sauce. Mix then move the mixture onto tin foil and create little birds' nests on teh foil. Add the remaining sauce on top, wrap each next individually and cook them in the oven for a few minutes.
Spaghetti with salted ricotta (it's kind of like parmesan) and Bronte pistachio pesto
400 g spaghetti (enough for four people)
400 g pistachos
100 g butter
50 g grated salted ricotta
1/2 "beaker" of brandy (maybe a shot?)
Crush the pistachios with a mortar and pestle. Mince the shallot and fry it lightly with a bit of oil. Add crushed pistachios and cook for 2 minutes. Pour in brandy and let alcohol evaporate. Cook pasta; mix with sauce; garnish with pistachios and serve with salted ricotta.
Spaghetti with courgettes/zucchini, lemon and walnuts
400 g spaghetti
50 g walnuts
Juice and rind of 1 lemon
"knob" of butter (no idea how much this is)
Extra virgin olive oil
salt and pepper to taste
Finely chop the shallot and saute it with oil. Wash zukes and cut into rounds abt 1 cm thick. When shallot is soft, add zukes. Halfway through the cooking process, add the lemon juice and rind and continue cooking for a further few minutes over a slow heat. Puree half of the sauce, and pour the puree onto the bottom of a serving dish. Boil the pasta and add a knob of butter to it in the pan together with the sauce. Place the pasta in the serving dish and sprinkle with lightly crumbled walnuts. (The picture shows the spaghetti sitting on top of the sauce with some walnuts on top and some decorative zukes on the side.)