Peel the onions, cut them in half, then slice them about half an inch thick. Heat a few turns of oil in a skillet and sauté the onions over medium heat for 5 minutes, stirring often.
Then sprinkle them with sugar, add salt to taste, deglaze with vinegar and continue cooking over low heat until they begin to caramelize. Once ready, set aside keeping warm.
It's time for bacon chips. Nothing could be easier! Heat a frying pan; when it is hot, cook the sausage over high heat, roasting the slices first on one side and then on the other. As soon as they have browned to perfection, transfer to a plate and -- waiting a few moments so as not to burn -- coarsely break them up, resulting in crispy chips.
Cook the Ravioloni porcini and stracchino Nonna Rina in boiling salted water. Meanwhile, add a few sprigs of thyme to the fat released from the bacon and let the flavors meet for a minute.
Once cooked al dente, drain the ravioloni in the pan, along with a tablespoon of the cooking water. Toss a few moments with a few thyme leaves.
Plate the Porcini and Stracchino Ravioloni by finishing with the caramelized onion, bacon chips, and a few sprigs of fresh thyme. Ready! Enjoy!
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
We work hard every day to improve, and nearly all our packs are recyclable.
