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Caramelised onion orecchiette with hazelnuts and sage

Golden orecchiette tossed in silky caramelised onion and sage oil
Toasty hazelnuts and bright lemon lift every bite, rich and warm
Dark-green sage crunch, fragrant pepper, al dente perfection

dinner ⏱ 65 min 650 kcal / portion 85.0 g carbs / portion (estimated) vegan glutentree nuts 🔗 Original source

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Caramelised onion orecchiette with hazelnuts and sage
v1 · rb0e705f985 20260727Z1751 Caramelised Onion Orecchiette 🥗 320 g onion 24 ml lemon juice 50 g hazelnut black pepper to taste 🍳 ⏱ 4 min fry sage leaves in olive oil until dark green and crisp ⏱ 25 min sweat onions in sage oil until golden but not dark 🍳 ⏱ 20 min cook orecchiette with water, salt, and black pepper in the onion pan, covered, simmer gently until al dente ⏳ drizzle lemon juice and sprinkle cracked black pepper, cover again and set aside 🍳 fry hazelnuts gently until golden 🌀 toss pasta with hazelnuts and remaining sage, then serve hot 105 ml olive oil 20 g sage leaf 250 g orecchiette salt to taste olive oil, sage leaf sage oil pasta base orecchiette, salt black pepper assembly pasta 12 ml lemon juice black pepper fried sage components hazelnuts topping sage oil from bowl
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Preparation steps

  1. fry sage leaves in olive oil for 4 minutes until dark green and crisp
  2. sweat onions in sage oil for 25 minutes until golden but not dark
  3. cook orecchiette with water, salt, and black pepper in the onion pan, covered, simmer gently for 20 minutes until al dente
  4. drizzle lemon juice and sprinkle cracked black pepper, cover again and set aside
  5. fry hazelnuts gently until golden
  6. toss pasta with hazelnuts and remaining sage, then serve hot

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