Creamy Onion Sauce

Creamy Onion Sauce

Ingredients:
200 grams (about 1 cup) Caramelized Onions
250 grams (generous 1 cup) heavy cream
4 grams (1 teaspoon) finely grated lemon zest
4 grams (½ teaspoon) fine sea salt
1 Put the onions and cream in a saucepan over medium heat. Cook, stirring

Directions:
occasionally, until reduced by half, 15 to 20 minutes. Stir in the zest and salt.
2 Transfer the mixture to a blender or food processor and blend until smooth. Cool to
room temperature.
coppa and fennel pie
MAKES ONE 10- TO 12-INCH PIZZA • Coppa, a salt- and spice-cured cut from
the neck of the pig that is dried for months in a casing, is often compared to bresaola,
dried beef. It’s also not unlike prosciutto, which comes from the leg, but it is fattier,
richer, and often sweeter. It stands up to the cooking in this recipe, where the more
delicate prosciutto would not survive as well (which is why I tend to leave prosciutto
uncooked, topping a pizza with it once the pie is baked).