Sweet and Spicy Onion Marmalade With Cheese
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After every trip, I like to replicate in my own kitchen the food I enjoyed most. I was in Italy recently and ate at Taverna del Lupo in Gubbio in the Umbria region. Its menu features simple, fresh-tasting food--without a leaf of basil anywhere.
I’d go back in a minute just for this meal. It starts with tomato bruschetta and wedges of peasant-like fried flat bread topped with prosciutto. Whether served with drinks or as a first course at the table, this makes an upbeat antipasto with great contrast.
For the main course, serve some grilled meat or sausages along with a baby arugula salad. The following course, Pecorino Romano cheese with a marmalade of caramelized red onions, makes for good lingering around the table. It’s all served family style. A full-bodied red table wine from Italy is a good choice for these two courses.
Heat oil in 10-inch nonstick skillet over medium-high heat. When hot, add onion and salt. Cook, uncovered, stirring often, until softened and beginning to lightly brown, about 10 minutes.
Add jelly, water, red pepper flakes and dash cloves. Stir well. Cook, uncovered, stirring often until thick and syrupy, about 8 minutes more. Remove from heat. Taste and adjust salt, red pepper flakes and cloves. (Can be made several days ahead and refrigerated.)
To serve, let come to room temperature. Stir, taste and adjust seasoning. Put cheese on large platter. Put marmalade into small bowl; place beside cheese. Serve together.
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