Croxetti with Onion Brodo and Shaved Asparagus
Courtesy of chef Megan Barone
8 medium to large yellow onions, sliced
2 Tbsp Casina Rossa Olive Oil
¼ cup dry white wine
2 Tbsp Ritrovo Selections Organic Apple Balsamic Vinegar
6 cups water
2 Tsp Piranske Soline Sea
Salt (plus more as needed)
1 bag La Bella Angiolina Croxetti Pasta
8 fat stalks of asparagus, trimmed of woody ends
3 Tbsp Casina Rossa Olive Oil with Sicilian Lemon, as garnish
½ Tsp Fior Di Maiella Hot Chile Flake, as garnish
3 oz. shaved parmigiano reggiano
Large stockpot and strainer
Large, heavy lidded pot – preferably 7.5 qt or larger dutch oven
Place the dutch oven over medium heat and add olive oil. Add the onions, sprinkle with 2 Tsp salt, cover, and cook until the onions have heated through and started to steam.
Uncover, reduce the heat to low, and cook, stirring occasionally. Season with several grinds of pepper.
When the onions have completely cooked down, the water has cooked off, and the onions have turned amber—at least 3 hours—add 6 cups of water. Raise the heat to high and bring the soup to a simmer, then reduce the heat to low.
Add the white wine and Ritrovo Selections Organic Apple Balsamic Vinegar. Taste and season with salt and pepper as needed.
Using the peeler, shave asparagus into thin ribbons, set aside. Prepare Croxetti as directed on package in well-salted water.
Drain, and divide between 6 bowls. Spoon 1/2 cup of brodo on top of croxetti, top with handful of asparagus ribbons, and ladle a small amount of broth on top.
Top with shaved parmigiano reggiano, sprinkle with chile flake, and drizzle with lemon olive oil.