Linguine alla foglianina
For the pasta:
300 g of durum wheat flour,
2 whole eggs,
3 tablespoons of extra virgin olive oil.
As for the sauce:
1 Red Onion from Cavasso Nuovo,
2 full glasses of tomato sauce,
100 g of smoked bacon (for cubes),
1 teaspoon of oregano,
1/2 glass of beer,
3 soup spoons of extra virgin olive oil,
2 glasses of sunflower oil (for frying),
60 g of aged pecorino,
A dip in the rural tradition, where the use of home ingredients is customary. A strong flavor, but at the same time delicate, that reminds us of the tables banned at party. A dish that meets the delicate flavor of Cavasso Nuovo’s Red Onion, with that of Aubergine and Bacon, in a tangle of flavors that enhances the strictly homemade linguine.