Casarecce with Brawn and Onions in Vinegar
- 2 red onions
- 6 3/4 fluid ounces red wine vinegar (200 ml)
- 1 teaspoon granulated sugar
- 10 black peppercorns
- 1 orange
- 8 3/4 ounces casarecce pasta (250 g)
- 7 ounces brawn (jellied pig's head) (200 g)
- 4 small spring onions
- 1 tablespoon capers
- olive oil
Step 1: Onions in Vinegar
Peel the onions and cut into wedges.
Combine the red wine vinegar and sugar in a pan, and bring to a boil. Add the peppercorns and the peel of the orange. Reduce the heat to low, and infuse for 5 minutes.
Add the onion wedges and simmer gently for approximately 20 minutes.
Set aside in a bowl and allow to cool.
Step 2: Pasta
Cook the casarecce in salted boiling water and cook for 8 to 10 minutes, according to package directions.
Meanwhile, cut the brawn into long, narrow strips, about 2 inches long and 1/4 inch wide (5 cm x 5 mm).
Peel and wash the spring onions, keeping 4 inches (10 cm) of green stalk. Cut the green stalks into thin slices, and cut the bulbs into fine wedges.
Sweat the bulbs in a flameproof casserole dish with a splash of olive oil for 2 minutes, then add the capers and the strips of brawn, mixing well as you add them. Cook gently for 1 to 2 minutes, until the brawn melts.
Add the red onion wedges, and stir in gently.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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