Jamie Cooks Italy
By Jamie Oliver
Roasted red onion & bacon
With semolina teardrop dumplings
1 hr 15 mins
Not Too Tricky
serves 4
About the recipe
Slow-roasted, jammy red onions, smoky bacon and rosemary is a match made in heaven. Dig in!
Recipe From
Ingredients
4 red onions
1 x Semolina teardrop dumplings
4 rashers of higher-welfare smoked streaky bacon
2 sprigs of fresh rosemary
extra virgin olive oil
Parmesan cheese, for grating
Method
In a tray, roast the onions, unpeeled, in the oven at full whack (240ºC/475ºF/gas 9) for 1 hour, or until burnt on the outside and soft. Meanwhile, make the Semolina teardrop dumplings. Chop the bacon 1cm thick and place in a large cold frying pan. Pud on a medium heat so the fat renders out. Squeeze the sweet onions out of their skins and chop, adding to the pan when the bacon sizzles. Strip in the leaves from the rosemary. Cook and stir for 5 minutes. Toss with the dumplings and a splash of their cooking water to loosen. Finish with a little oil and a fine grating of Parmesan cheese.
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