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Entree
Italian
4 - 6 servings
10 minutes
50 minutes
1/4 pound unsalted butter
1 package Pearl Onions, peeled and root ends trimmed (red) 10 oz
1 package Pearl Onions, peeled and root ends trimmed (white) 10 oz
1 package Pearl Onions, peeled and root ends trimmed (gold) 10 oz
1 head Rocambole Garlic, roasted
2 sugar pinches
3/4 cup sherry, divided use
8 Strawberry Papayas
1 pint heavy cream
1 pound linguini pasta, dried or fresh
3 tablespoons extra virgin olive oil
1 bunch oregano
1 bunch thyme
1/4 cup Parmesan cheese - freshly grated
In a large sauce pan, melt the butter over medium/high heat and add the peeled onions.
Season with salt, pepper, and add the roasted garlic (see tip) and the sugar.
Cook until a dark caramel color is reached.
Add 1/2 cup of sherry and cook down until almost all of the liquid is evaporated. Remove the onions and set aside.
In the same pan, add the papaya and the rest of the sherry. Cook over medium heat until the papaya is broken down and sweet.
Meanwhile, follow the package preparation methods to cook the pasta.
When the sauce is done, pour it into a blender, add some cream to help it mix and blend until smooth.
Return the mixture to the pan and bring back up to heat while adding the rest of the cream and stirring frequently.
Drain the pasta and add the oil and the herbs. Mix well.
In another sauce pan, reheat the onions. Place the onions over the herbed pasta and ladle the sauce over the top.
Sprinkle with parmesan cheese. Serve immediately.
