Spaghetti alla Bersagliera

Name: Spaghetti alla Bersagliera
Yield: Serves 4
Cuisine: Italy
Ingredients: butter; 4 tablespoons olive oil; ¼ pound salame, cut in strips; 4 tablespoons dry white wine; 2 pounds tomatoes, peeled and seeded; salt and freshly-ground black pepper; salt and freshly-ground black pepper; ¼ pound provolone cheese, cut in strips; freshly-grated parmesan; 1 pound spaghetti; 1 onion, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

1 pound spaghetti
1 onion, finely chopped
4 tablespoons

Europe
Italy
Pasta
Mediterranean

Method

Sauté finely-chopped onion in olive oil until golden. Cut salame in thin strips and add to onion mixture. Allow salame to take on colour; moisten with dry white wine and cook, stirring, until wine evaporates. Stir in tomatoes, which you have peeled and seeded. Season to taste with salt and pepper and simmer gently for at least 45 minutes. Keep warm.

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