Succulent, velvety earthiness in the farm stand now.
Saute in butter.
Saute some fresh onions in olive oil just to the brink of burnt. ** Add a little white wine or water, scrape the fond (the stuck goodies) into the onion mix, saute again to the brink of burnt. Add a little more wine or water, saute again. This process will bring out the sugars which is the carmel in caramelized onions. Add the sauteed mushrooms to the caramelized onions. Add a little cream. How much cream? Just enough to coat the spaghetti you are going to pour this over.
Add a light dusting of Pecorino Romano cheese.
Eat and saveur Groan with gastronomical delight.
** Ordinary onions work better than the sweets. The sweets (walla walla, etc.) break down too fast, turn to mush before their sugars have a chance to caramelize.
Also, slice onions pole to pole rather than around the diameter. This also helps them retain their girlish figures. (as opposed to turning to mush).
Welcome!Welcome to the new La Biondo Farm & Kitchen website. As I re-invent myself and this website, I invite you to share my journey as a single woman farmer. Single, but not alone in this adventure, I am surrounded by interns, friends and supporters who inspire me, help me and guide me.