Raclette With Farfalle Cornichons And Sautéed Onions Recipes

RACLETTE WITH FARFALLE, CORNICHONS, AND SAUTéED ONIONS

Raclette With Farfalle, Cornichons, and Sautéed Onions image

The personality of raclette in macaroni and cheese-the combination of cornichons and creamy, salty cheese takes to pasta with an irresistible grace.

Provided by Stephanie Stiavetti

Categories Dinner Pasta Cheese Onion Broil Boil Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 5

Ingredients

10 ounces farfalle
2 tablespoons olive oil
1 medium onion, sliced thin
16 ounces raclette, ideally in a wheel shape (though slices or a wedge will work fine)
1 cup sliced cornichons

Steps:

1. Cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and set aside.
2. Heat olive oil in a pan over medium heat. Sauté onions until they are soft and lightly browned, about 8 minutes. Heap pasta into 4 bowls and top with onions.
3. Fire up the broiler and brush a piece of aluminum foil lightly with oil.Put cheese, rind side down, on foil and place directly under heating element. As soon as the cheese has bubbled and melted, which should take about 2 minutes, tip it over a bowl of pasta and scrape a quarter of the cheese off; repeat for the other three bowls of pasta. Sprinkle with cornichons and serve; eat immediately, as the cheese cools off quickly.

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