Penne Arrabiatta
(To serve 2-4 people)
INGREDIENTS
Ricotta Cheese - 250g
Onions - 5-6 large Onions
Brandy - 50ml
Sugar - 1-2 Tsp
Red Wine Vinegar - 2-3 Tbsp
Sourdough - as many slices as required
Thyme - 4-5 sprigs
Chives - small bunch
INSTRUCTIONS
1. First, thinly slice the Onions.
2. Add the Onions to a frying pan set to medium, with a little dash of Oil, and season with Salt.
3. Slowly sweat down the Onions to get them really soft, sweet and translucent.
4. While the Onions cook, cut the Sourdough into half inch thick slices, and finely dice the Chives.
5. Once the Onion is really soft, turn the heat up a tiny touch, and start to get them nice and caramelised.
6. keep stirring, and fry the Onions until they are beautiful brown and caramelised, then scatter over a Tsp of Sugar.
7. Stir through the Sugar, then, add a splash of red Wine Vinegar.
8. Reduce the Vinegar to a syrup, and add a good splash of Brandy.
9. Cook out the Brandy, and reduce until it is syrupy.
10. Finish the Onions with a few twists of freshly ground black Pepper.
9. Set the Onions aside a few moments, while we toast the Sourdough*
*the sourdough is best toasted under a grill