Secret #1 is I’m not a big fan of onions. I eat them but they’re not a pantry staple in the FOODalogue kitchen. It’s just not a ‘go to’ ingredient for me. For salads and many dishes, I prefer to use scallions or chives. But, I had a large vidalia onion and I wanted to use it up in one dish.
Once I got the idea for this pasta, I couldn’t get in the kitchen fast enough.
As may know, Pissaladiere is a delicious French pizza/tart characterized by a topping of caramelized onions, criss-crossed anchovies and black olives. (OK, you people who just wrinkled your nose at ‘anchovies’, try it. It’s not fishy. It’s nutty and salty.)
Tomatoes are not traditional to Pissaladiere, but I was making a pasta sauce so it just seemed necessary. I also had beautiful baby yellow squash so I decided to add that too. That’s optional, but recommended. Why not add other vegetables?
Wide pappardelle noodles made a nice base, much like the dough of a traditional pissaladiere.
Author: Joan Nova, aka FOODalogue
- large sweet onion (vidalia) thinly sliced
- chopped tomatoes
- fresh garlic chopped
- tin of anchovies mashed
- black pepper
- (no salt or oil needed)
- a little broth (optional)
- sherry vinegar glaze
- pat of butter to finish
- yellow squash (optional)
- grated cheese
- pappardelle noodles
- Mash tin of anchovies in skillet with its oil.
- Add sliced onions and cook on low heat to caramelize (about 20 minutes).
- Season with fresh ground black pepper and thyme.
- Add a little broth if needed to cook onions down.
- Add tomatoes and continue cooking (about another 10 minutes)
- When onions have wilted down, add a small amount of sherry vinegar glaze*.
- Add squash and cook another 10 minutes until onions are very soft and caramelized.
- Finish with a pat of butter.
- When plating, add grated cheese, chopped parsley and another round of black pepper.
*small amount of any vinegar, like balsalmic, reduced or made into syrup
Secret #2: Pasta is my nemesis. Portion control was not something we were taught growing up in an Italian-American neighborhood in Brooklyn. It’s only recently that I’ve been really good about pasta moderation.
This was sooo good, I ate 2 plates!
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!