Tagliatelle With Onions

Preparation:

Preparation: In a pyrophile, heat 40 g of butter and four tablespoons of oil. Add the onions cut into thin slices and let them become transparent. Salt at the end. Boil the tagliatelle al dente, drain them and transfer them to the pan. Sprinkle them with a little pepper. Jumbled up. Remove, sprinkle with cheese. Accompanying wines: Soave “Superiore” DOC, Verdicchio Di Matelica DOC, Greco Di Tufo DOC.