Recipe by Kumquat the Cat's friend
Made this tonight and wow, I impressed myself:D Just like Puccini's opera 'Il Trittico' this unusual dish is made of three main parts. Cointreau-spiked caramelized onions and sweet oranges are complemented by the slightly tart dried apricots to create a multilayered flavor. Nuts and parmesan complement the tart and sweet tastes. Really delicious! From the Opera Lover's Cookbook by food historian Francine Segan. Found on the NPR website. I can now proudly announce that in fact I saw Il Trittico at Lincoln Center.
Top Review by Recipe Reader
This dish is wonderful! We loved it! It is light and fruity, definitely a "wow" dish. I cut it in half for two servings and added a 1/2 lb. of sauteed shrimp (chicken would work, as well). It's quick and easy to make, and I really recommend it.
- 12 ounces linguine
- 1 large purple onion, thinly sliced
- 1 -2 tablespoon unsalted butter
- 1⁄3 cup Cointreau liqueur (orange liqueur)
- 1 1⁄4 cups orange juice (preferably fresh squeezed)
- 8 -10 dried apricots or 8 -10 fresh apricots, sliced
- 1 tablespoon light brown sugar
- 2 tablespoons candied orange peel (optional)
- salt and pepper, to taste
- 1⁄2 teaspoon nutmeg
- 1⁄2 cup parmesan cheese, freshly grated
- 1⁄2 cup slivered almonds, toasted
- 1 orange, zest of
Directions See How It's Made
- Preheat oven to 350 degrees and place almonds on a cookie sheet. Toast for 5-10 minutes until a bit brown and crunchy.
- Cook linquine in salted water according to package directions.
- Meanwhile, saute the onion in the butter in a large non-stick skillet over medium heat until soft, about 5 minutes.
- Carefully add the Cointreau and simmer until reduced by half, about 2 minutes.
- Add 1/2 cup of the orange juice, the apricots and sugar and stir until sugar dissolves.
- Slowly add the remaining orange juice and simmer until the sauce turns golden, about 3 minutes. Remove from heat, stir in candied orange peel if using, and season to taste with salt and black pepper.
- Toss the sauce with the drained linquine and top with nutmeg, parmesan and almonds. Garnish with the zest.