– 250 g of puff pastry
– 4 medium-sized red onions
– 2 tablespoons of extra virgin olive oil
– salt
– oregano
– pepper
– 150 g of Taleggio
– 4 anchovy fillets in oil
– 150 g of white onions
– 3-4 sprigs of parsley
– 1 spoon of olive oil
– 250 ml of vegetable stock
– black pepper and salt
– 160 g of pasta