Onion and Krug
I’ve always said that I like Krug. A meaty, crispy wine that does not fear pairing towards the top and the bottom. A champagne wine that you can keep close and drink by the window, listening to music or while thinking about an onion recipe. The same one that I prepared, before the chaos, in India, thanks to Krug hospitality. Ragusano cheese onion: 300 gr onions, 10 ml extra virgin olive oil, 125 gr freshly grated caciocavallo, 100 gr bread cubes pan-fried with oil, rosemary, garlic, 50 gr fresh ricotta, 125 gr seasoned Ragusano DOP cheese crust, 30 gr chopped parsley, salt, pepper. Bake the onions with extra virgin olive oil, closed in aluminum foil, for 45 minutes. As soon as they are ready, empty them, leaving only two external layers. Mix the caciocavallo, parsley, oil, salt, pepper, bread cubes and ricotta, stuff the onions and bake for 15 minutes.
Cover the Ragusano cheese crust with water. With the heat on low, boil for 30 minutes. Chill in the fridge, strain and reduce to half. Pour the broth onto the bottom of a soup plate and arrange the onions. If they are not caramelized enough, use the kitchen blowtorch.
Ciccio Sultano
A practical mind
