Golden yellow and rounded bulbs has great calibers. It is harvested from mid-April to May. It's slightly spicy (low pungency), very good organoleptic characteristics thus ideal for eating fresh.
Weight: 25 - 20 - 15 - 10 - 5 Kilos
Weight: 1 Kilo
Weight: 1 Kilo.
Tagliolini with onions and black olives
Ingredients [six persons]
500 g fresh tagliolini / 1kg of onions / 1 can of pitted black olives / ½ cup chopped
parsley / 50 ml poultry stock / freshly grated parmesan / 5 tbsp of olive oil
- Fry the cut onion in thin strips in olive oil until it is soft or tender and dark.
- Meanwhile, cook the pasta in a plenty of boiling salted water for 2 minutes.
- Add stock or water to the onion in the pan and let it evaporate. Add the olives, parsley and cooked tagliolini. Mix thoroughly but gently to avoid breaking the pasta.
- Serve immediately with freshly grated parmesan
Be patient with the onion. It is best done on medium or low fire, where it is constantly watched. It may take about 40 minutes.