Anyway, on Sunday, I told Matt that we had all the ingredients for Rigatoni con Guanciale e Cipolla (pg 101 of Rome). He'd cooked the recipe earlier in September, the night we got home from Tropea. I'd mentally flagged it prior to our trip, because it specifically calls for Tropean red onions. Let me tell you, Tropeans are very proud of their onions. They even use them to flavor ice cream.
|If a torrential thunderstorm didn't chase us back to our car after lunch, I definitely would have tried some.|
|I accidentally deleted my pic of the food, so here's one of Tropea instead.|
The onions are wilted with a good amount of white wine vinegar, olive oil, sugar, and salt, then set aside. Crisp pancetta, then add the onion glop, and set aside. Add cooked pasta, then a pile of pecorino romano, and what you've got is a delicious salty, sour, sweet bowl of carbohydrate goodness. It's addictive.
Why is a recipe that calls for Tropean onions present in a book of Roman recipes? I have no idea. Tropea is a solid seven hours south of Rome, and I've never seen their onions in Naples. Maybe Rome has a Tropean onion pipeline.
Conclusion: Love it. I've eaten more than my fair share each time Matt's made this, and both times, I wanted more.