This honeyed sauce with a flavor of caramelized onion, anchovies and toasted butter is everything that is good in the world and I can't get off of it. What's more, you don't know what a good pasta is if you haven't put linguine in Venetian sauce like the ones proposed by chef Alfredo Vozmediano in your mouth. “Without a doubt my favorite sauce for this type of pasta,” he explained on his social networks, and he knows a lot about cooking because he has worked in restaurants such as Noma, Enjoy and Maaemo, with three Michelin stars.
According to Vozmediano, in this pasta recipe “this sauce is little known but it is amazing,” and it has an umami that leaves you salivating with every bite. To make the sauce for two people you will need three onions, 100 grams of butter, five anchovies in olive oil and 100 ml of broth (chicken or vegetable is better). Then you only need the pasta you prefer, although it is better with noodles, linguine or spaghetti, that is, with long pasta because this way the sauce is distributed much better.
We begin by chopping the onions into emincé or feathers, that is, into very thin slices, about 1 to 2 mm, so that they caramelize better. You put them in a pot with a splash of oil and salt so that they caramelize. If you want to speed up the process, you can follow this cook's trick of adding water to reduce the time it takes to caramelize, but under no circumstances add sugar to make caramelized onion. Not only because it is sacrilege but because the taste has nothing to do with it.
While the onions are caramelizing, we are going to prepare a toasted butter. You just have to heat it in a saucepan until it melts and stir it well “until the milk solids are toasted and have an incredible flavor,” explains Vozmediano. When it happens, the house will smell like nuts and the butter will have turned a caramel color. Once toasted, separate the toasted grounds and add them to the blender glass along with the caramelized onion and 30ml of the liquid butter. Also add the anchovies and broth and blend the sauce well until it has a homogeneous consistency and a creamy texture. The anchovies will provide salinity and a touch of umami but we will not have the flavor of the anchovy because, as Vozmediano indicates, “all the ingredients complement each other perfectly.”
@avozmechef Linguine in Venetian sauce. Imagine a sauce flavored with caramelized onion and toasted butter and with the power of anchovies 💣 Without a doubt my favorite sauce for this type of pasta. INGREDIENTS 2 people: – 200g fresh pasta – 3 caramelized onions – 100g butter – 5 anchovies – 100ml poultry broth – Parmesan or grana padano cheese PREPARATION: 1. Cut the onions into emincée (thin strips) and cook them in oil until they are very soft, caramelized and sweet. 2. Toast the butter, stir constantly and when the grounds begin to turn golden, take them off the heat. Decant it and use all the grounds and 30ml of the fat. 3. Blend the onion with the butter, anchovies and poultry broth and serve it with the pasta. #homemadefood #fyp #foryou #parati #newrecipe #videorecipe #cookingclasses #cookingprofesor #viral #sinazucarañadida
♬ original sound – Alfredo Vozmediano Romero
It's time to cook the pasta. You don't have to make the pasta by hand, although I tell you from experience that it is much easier than it seems, but you should use a good pasta if you buy it in the supermarket, for example a bronze drawn one as recommended in Directo al Paladar. You just have to cook the pasta as indicated by the manufacturer.
When it is al dente, drain and add to a pan along with the sauce and a little cooking water to butter it, Italian style. What we achieve with this technique is to emulsify the sauce with the starch from the cooking water. Then you just have to add a little parmesan and enjoy, but as the chef warns “do it carefully, it's addictive.”
