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(photo source)

Serves 4
Preparation 45min

I found this recipe in a cookery book I was given recently and it looked adventurous and fairly easy. When I announced making it on Facebook a friend asked: “So what will the kids have?” Hmm… good question. Well, house policy dictates that everyone gets to eat whatever I cook for the day, whether they (or even I for that matter) like it or not. I know many moms resort to cooking various dishes to please everyone but not me. I’d rather find other ways of spoiling my children, like take them to a museum or a theme park.

The reason being I tend to get bored with traditional dishes and often try new things – not always successfully I must admit. I feel that my kids have to be trained to different tastes as well as learn how to politely decline a dish they don’t like when served elsewhere without making a scene.

Thyme is an acquired taste, however, so I would suggest having this dish as an optional in case your family members aren’t as understanding as mine. 😉

500 gr (one packet) of tagliatelle

400 gr / 14 oz cream cheese or Greek anthotyro

10 thyme springs finely chopped

6 medium sized onions chopped into fine pieces

1 tbsp brown sugar

1 tbsp balsamic vinegar

4 tbsp olive oil

salt

Heat the oil in a pan on low heat. Not medium-low, low-low! The secret to caramelizing onions is patience and you’ll need about 20-25 minutes of it (or even more if you’ve got time!) Stir every 5 minutes or so and when they’ve turned golden brown add some salt, the sugar, vinegar and half the thyme. Let them cook for another 10 minutes.

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In the meantime, boil the tagliatelle in salted water and drain. Add the onions and serve with cream cheese and the rest of the thyme.

Bon appetit!

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