CIPOLLA CARAMELLATA, SALSA AL GRANA PADANO CALDA E FREDDA

DAVIDE OLDANI

Serves: 4

RECIPE :

ONIONS 2 whole peeled onions

FEUILLETAGE MINUTE 10 g Cold water 2 g Salt up 50 g Sweet butter 50 g Flour

CRYSTALLIZED SUGAR 125 g Granulated sugar 85 g Sweet butter

COLD CREAM 20 g Grana Padano 10 g Water 30 g Granulated sugar 8 g Salt up 50 g Liquid cream

SAUCE WITH GRANA PADANO 50 g Fresh milk 20 g Grana Padano 8 g Salt up

FINISH 4 g Maldon salt

PREPARATION :

Onions Steam the onions for 20 minutes

Feuilletage minute Mix all the ingredients gently, with the help of a rolling pin, give six simple turns with an interval of 30 minutes every two. Roll out the dough to a thickness of 2 mm and cut it into 4 cm radius circles.

Crystallized sugar Melt the butter with the sugar, cook for 5 minutes, remove from the heat, let it rest for 10 minutes, remove the butter whey that has surfaced, let it cool and use the crystallized sugar.

Cold Cream Make a syrup with the water and sugar, add the cream, bring the mixture to 55 ° C, add the Grana Padano, salt and filter, let it cool and stir in the ice cream maker.

Grana Padano sauce Boil the milk with the salt, remove from the heat, slowly add the Grana Padano, melt it, strain the sauce and keep it warm.

Finish Place 10 g of crystallized sugar in each single mold, place the onion on it and cover with the circle of minute feuilletage, bake in the oven at 180 ° C for about 25 minutes. Arrange the sauce on the plate, place the onion upside down and finish with the Maldon salt.

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source: Davide Oldani