Cutting Onion for Shrimp & Scallop Seafood Pasta

Video Transcript

"This is Dave for Expert Village. Today we’re going to make Shrimp and Scallop Fettucini with a side of garlic bread. Okay, first we’re going to be dicing an onion, for the pasta we need a real fine dice, so what you want to do is just run your knife down, you’ve got the root end attached already, so just go ahead and pull it down just like this. And this will make it really easy on you for cutting it crosswise and you’ll see what I mean. So you go that way, and I like to cut it, for a fine dice, I like to cut it two or three times along this angle, just like this, and this once you go to cut it like this, you’re going to see how finely those little pieces come out. Now for seafood pasta, which is really delicate, you don’t want big pieces of onion or big pieces of pepper or anything else you’re going to put into this, you just want it real small. It’s going to add a lot of flavor and a lot of background to, to it but without being too prominent. So just go through there. "