It is a mistake to leave the oil in the pan with the heat on for too long onįry. Bear in mind that olive oil has a low burning temperature so Now put the pan on a medium heat and add at Less if you do this and you should slice the onions more thinly. But it’s not a disaster if that does happen. Regular shaped slices which tend to stick together and release more starch in Mandolin or food processor but this tends to produce slightly too thin and too Something like the size and thickness of a £1 coin. Your slices want to be irregular in shape and not too thick, Ideally you want a large, high-sided, heavy Sea salt and freshly ground black pepper.Ĭooking this dish is your pan. They are generally quite large, so two would probably Spanish onions are more widelyĪvailable outside Spain. The variety I prefer, given that I’m not in Spain, isĢ-3 onions. He is a wonderful cook and a talented writer, so enjoy his Tortilla, a fall scene from Maine, Steve's incredibly helpful annotated instructions - and thanks for reading! What could be better?Īs a fitting grand finale, I've called upon my friend Steve Caro, in England, to share one of his specialities. I've enjoyed this assignment tremendously, as it combines two of my favorite creative activities: writing and cooking. The archive will remain up, however, so all the recipes from the past few years are there for the taking. This will be the last new post for Meal Monday on.
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