Raclette with Farfalle, Cornichons, and Sautéed Onions
A luxurious pasta dish featuring melted raclette cheese over farfalle pasta, complemented with sautéed onions and tangy cornichons. This Swiss-inspired comfort food combines the rich, creamy texture of melted raclette with perfectly cooked pasta and crisp pickles.
Ingredients
- •10 ounces farfalle
- •2 tablespoons olive oil
- •1 medium onion
- •16 ounces raclette
- •1 cup cornichons
Cooking Instructions
- 1.
1. Cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and set aside.
12 min
- 2.
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.
8 min
- 3.
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.
10 min
