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Loading The Puglian Cookbook
  • Linguine alla Genovese

    Despite its name, this dish has nothing to do with the Ligurian city of Genoa. It is, however, popular in much of southern Italy, including Puglia. It is quick and easy and has great flavor. It makes an excellent dinner in the summer or lunch any time of the year. I sometimes serve it with the Chicken Breast Roll-Ups (see recipe), as the flavors are complementary. Pair this dish with a crisp Puglian white or a rosé.

    • 3 tablespoons (45 mL) extra virgin olive oil
    • 3 large Vidalia onions, peeled, halved, and thinly sliced
    • 1 cup (236 mL) dry white wine
    • 11 ounces (308 g) linguine
    • Salt, to taste
    • Freshly ground black pepper, to taste
    • ¾ cup (177 mL) grated pecorino cheese, for sprinkling

    1. In a medium pan, heat the olive oil over medium-low heat. Add the onions and cook for 7 to 8 minutes, or until they are soft and have released all of their liquid. Add the wine and cook for another 5 to 6 minutes, or until most of the wine has evaporated.

    2. Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook to al dente, according to the package instructions. Drain, reserving some of the cooking water.

    3. Toss the linguine with the onion sauce, adding some of the pasta cooking water, if necessary.

    4. Add the salt and pepper. Serve hot, sprinkled with the pecorino cheese.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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