Casoncelli rivisitati
INGREDIENTS: Caramelized onion - 1 red onion - Butter, as needed - 3 teaspoons brown sugar - 50g balsamic vinegar Fondue - 20g butter - 200g robiola cheese - 100 ml milk - Salt to taste Topping - 20g crushed walnuts - Oil to taste
DIRECTIONS:
Let’s start by preparing the caramelized onions. Slice the red onion into thin slices. Melt a pat of butter in a skillet, add the onions, and let them cook gently until softened. Add the brown sugar and balsamic vinegar, then continue cooking for a few minutes, stirring occasionally, until the onions are soft, glossy, and nicely caramelized.
Meanwhile, bring a pot of salted water to a boil and cook the Davena Casoncelli according to the cooking times indicated on the package. While the pasta is cooking, prepare the fondue.
In a small saucepan, melt the butter, add the robiola, and pour in the milk a little at a time, stirring constantly until you have a smooth, velvety cream. Season with salt to taste.
Gently drain the casoncelli and proceed to plate the dish. Spread a layer of robiola fondue on the bottom of the plate, arrange the casoncelli on top, and finish with the caramelized onions, a generous sprinkling of crumbled walnuts, and a drizzle of extra virgin olive oil.
The result is a creamy dish, rich in contrasts, and perfect for bringing out the authentic flavor of Davena Casoncelli.
Check out the video recipe on our Instagram channel!
