Opera + Food = YUM! Linguine 'Il Trittico'
I can't wait to try this recipe... it sounds so interesting and tasty!
Lifted from NPR
http://www.npr.org/templates/story/story.php?storyId=6354859
For centuries, an evening of dinner and the opera formed a winning combo. Food historian Francine Segan celebrates the dynamic duo with a new book of musical meals: The Opera Lover's Cookbook. She pairs recipes and menus with beloved arias and overtures and pays tribute to some of the great composers through dinners and desserts.
RECIPE
Just like Puccini's Il Trittico this marvelously unusual dish is made of three main parts. Cointreau-spiked caramelized onions and sweet oranges are complemented by the slightly tart dried apricots to create a multilayered flavor.
You and your guests will love this dish, which is based on an Italian Renaissance recipe.
Linguine 'Il Trittico'
- 1 pound linguine
- 1 large purple onion, thinly sliced
- 1/2 cup, 1stick, unsalted butter
- 1/3 cup Cointreau
- 1 1/4 cups fresh squeezed orange juice
- 8 to 10 fresh or dried apricots, sliced
- 1 tablespoon light brown granulated sugar
- 2 tablespoons minced best quality candied orange peel, optional
- Freshly ground black pepper
- 1/2 teaspoon freshly ground nutmeg
- 1/2 cup freshly grated Parmesan cheese
- 1 cup almond slivers
- Zest of 1 orange
Cook the linguine in plenty of salted water according to package directions.
Meanwhile, saute the onion in the butter in a large skillet over medium heat until soft, about 5 minutes. Carefully add the Cointreau and simmer until reduced by half, about 2 minutes. Add 1/2 cup of the orange juice, the apricots and sugar and stir until the sugar dissolves.
Slowly add the remaining orange juice and simmer until the sauce turns golden, about 3 minutes. Remove from the heat, stir in the candied orange peel, if using, and generously season to taste with black pepper.
Toss the sauce with the drained linguine and top with nutmeg, Parmesan, and almonds. Garnish with the zest.
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