Food hack (n): a simple, quick recipe with a small number of ingredients, where the end result is greater than the sum of its parts.
Here Edwina McNulty shows you how to make Tagliatelle with Gorgonzola, Caramelised Onions and Toasted Walnuts…
This comforting dish typifies how meals made with leftovers can somehow end up being better than the original foods they were created from! It is both elegant and rustic, taking ordinary ingredients and elevating them to a sophisticated level which belies the minimal effort and cost involved. The bold creamy sauce packs a punch, and combines beautifully with the sweet caramelised onions and the crunch of the walnuts, making this pasta gloriously gratifying.
3 large onions, sliced finely
1 tbsp sugar
A few sprigs of thyme
60 ml double cream
200g Gorgonzola (try Castello if you prefer a milder blue)
2 tbsp chopped parsley
1. Fry the onions in some olive oil on a low heat, once they start to soften add the sugar and the thyme and continue cooking for about ten minutes. Don’t let them burn.
2. While you’re doing this heat up a pan of water and add the pasta.
3. Heat a frying pan until very hot (don’t add oil) then add the walnut pieces and toss them around until they’re toasted. These will burn very easily so it should only take about a minute.
4. Remove the walnuts from the pan, add the cream and the chopped gorgonzola until the cheese melts.
5. Mix it all together with the tagliatelle, season, and voila! One of the simplest, quickest, most delicious meals you’ll make.
- Mix different cheese into the cream, with some crispy bacon lardons fried in garlic.
- Soften some chopped leeks in butter, and mix into the cream with some ham and lemon zest.
Edwina runs her own designer cake company: www.rosewoodcakes.com