Custom Search

Thursday, October 14, 2010

Pasta with Caramelized Onions, Greens, Breadcrumbs

Since I learned how to make caramelized onions in my slow cooker, I have been on the lookout for recipes using them. Today I saw one in the New York Times.

3 tablespoons butter or olive oil

5 anchovy fillets

2 garlic cloves, finely chopped

2/3 cup bread crumbs

1 tablespoon extra virgin olive oil, plus additional for drizzling

1 yellow onion, halved from stem to root and thinly sliced crosswise

Kosher salt and pepper

1 pound Swiss chard, ribs removed, leaves chopped

1/2 pound whole-wheat pasta, such as fusilli.

1. In a large skillet over medium heat, melt the butter. Add 3 anchovies to the skillet; cook until melted, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.

2. Wipe the skillet clean and return it to a medium-high heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Chop the remaining 2 anchovies and add them to the skillet. Cook until melted. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm.

3. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain well. Toss with the chard mixture and bread crumbs, season with salt and pepper and drizzle with oil.

Yield: 2 to 3 servings.


This is a treasure of the recipe because it has more than one frugal component: in addition to the onions, it uses breadcrumbs. PLUS greens. We always have breadcrumbs because Mr. FS is a long-time baker. And it just so happens we have greens in the garden, though not chard.

Needless to say, I plan to make changes: regular old pasta and no anchovies. I am going to make this in a few days, but the recipe looks so interesting that I wanted to share.

Also, see how much time you save by having caramelized a bunch of onions in your slow cooker? Life is good.

9 comments:

Duchesse said...

I'm going to make this, and think the success will depend on the quality of anchovy fillets. Carmelized onions- we make in simmering oven of the Aga, essentially a slow cooker as the stove is always on (designed that way). Thanks!

Jenna said...

Yummy! I'm a big fan of slow cookers! So easy and delicious!

see you there! said...

Oh yum! DH always grows chard here in the winter so I keep an eye out for new uses for it. This recipe sounds like a keeper. Thanks!

Darla

hostess of the humble bungalow said...

Salivating...and I am going shopping for all those ingredients.....what an amazing combo...

Frugal Scholar said...

@Duchesse--I await your results. I have problems with fish and was going to leave out the anchovies.

@Jenna--I'm always looking for easy. Let me know if you try it.

@Darla--We usually have chard too, just not at the moment. Hope you like it.

@Hostess--You and Duchesse will be trying this before I do. Let me know how it goes.

Pearl said...

Made delightful dinners this weekw ith the caramelize donions, and did whole batch for winter. Thanks for the idea!

Here's my recipe:

http://pearlinparis-pearl.blogspot.com/2010/10/cooking-this-week.html

Shelley said...

I made this recipe Sunday night, with anchovies, even. I've never eaten the things and there was only one option - a tiny tin - in my local supermarket. I'm not sure all the steps are necessary, or at least I think I would do it in a different order next time. I didn't know what to expect from the anchovies at all, but I never could say I'd eaten one or tasted them...they do seem to just 'melt away' somehow. Bill and I both started eating and remarked it didn't have much flavour - or not any flavour we expected. We could taste olive oil, pasta and spinach. That said, we both wolfed it down like we were starving and when it was all gone, pronounced it delicious. Bill said there was a 'something' other taste which we decided must have been the anchovies, but boy was it more subtle than we expected. I'll do this again and possibly experiment with other additions - it costs next to nothing to make! Well spotted.

Frugal Scholar said...

@SShelley--Thanks for the report. Still haven't tried it myself, as I am cleaning out my freezer, a slow process.

Frugal Scholar said...

@Pearl--Your recipe is on my to-do list now. Love your blog! I will return.