Each week, I skim through the pages and each week, there is a recipe that I stop for, this Spaghetti with a Savory Onion Sauce. Then I continue, to check the ingredients and keep on turning pages. The reason is that this calls for anchovies and I don't want to use anchovies and it seems to me that would be a major ingredient with all the flavor it brings to a dish. In trying to be true to this recipe and others that call for anchovies, I have lost the opportunity to enjoy them,
I looked online for a similar recipe by Hazan and I found it here. This makes a larger quantity and does NOT have anchovies. Otherwise with minor exceptions, the recipes are almost the same. Since the ingredients are the same, I decided to make the one from the book without the anchovies.
There are differences in the steps to the final dish, the reason most likely being the thirty- minute guideline. The one on Food.com has the onions sauteing for almost 45 minutes; the book called for 15. The fat to fry the onions in on Food.com was a combination of butter and olive oil and the book called for olive oil. Both used parsley, white wine, Parmesan, black peper and salt.
The end result was a solid dish I was proud to put on the table. I love the caramelized onion in the mix and it was a refreshing change from a tomato sauce.
I can't wait to see what Kayte, Margaret, Peggy, Glennis have made this week.