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Eliche alla Cipolle       HT   MC  20mins

Serves 4         Hot   Pasta   Fish    Main course  Eggless

 

Ingredients

350g/12oz Eliche Pasta (spirals)

50g/2oz Butter

50g/2oz Anchovy Fillets, oil reserved

2 Large Onions, finely sliced

Salt and Black Pepper

100g/4oz Pitted Black Olives, halved

1 Sprig Rosemary, chopped

150ml/5fl.oz. Double Cream

 

Instructions

 

1. Bring a large pan of salted water to the boil, add the pasta and cook for 10-12 minutes.

 

2. Meanwhile, heat the butter and anchovy oil in a large frying pan and gently fry the onions until soft and transparent.

 

3. Chop the anchovy fillets and add to the pan together with the remaining ingredients.

 

4. To serve - drain the pasta well and return to the pan. Stir in sauce and serve immediately.

 

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

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