Desert Eagle Metall Chrom

caramelized onion sauce with Parmesan cheese sandwiches

Today I reproduce a famous recipe Davide Oldani , Milanese chef pupil of Marchesi (as you already know my first teacher!) Of which I fully agree with style in the kitchen and thought

Oldani that brings with it as an indispensable asset in his dishes are:

love for the tradition of being good at the table,

conviviality,

the respect for tradition,

the use of ingredients considered the most "poor or very noble,"

its relationship with the simple things

and the total absence of frills inuili!

WHY 'ALSO AN ONION, that some might wrongly think NOT WORTHY OF APPEARING ON A CALL FROM A DINNER TABLE FOR MAY' IN MY OPINION, TO BE A GREAT GOURMET PLATE!
Really, really! I love it!

Look a little ... and judge for yourself if I'm right!

In version made by me I only used the hot cream, but I leave you the recipe to achieve both: cold and hot sauce, just as expected the original version of Oldani.

Ingredients: ( Serves 4)

for onions and sugar crystallized:

2 onions

85

g butter 125 g sugar

salt

for the pastry:
50 g flour 00
50 g of butter
2 g of salt
10 g of cold water
for cold cream and cream hot
50 g of cream (cold cream)
10 g of water (cold cream)
30 g of sugar (cold cream)
20 g of parmesan cheese (cold cream)
salt (cold cream)
50 g of milk (cream hot)

20 g of parmesan cheese (hot cream)

salt (hot cream)

Procedure:

Peel onions, cut in half and steam cook for 20 minutes.
For the pastry, mix all ingredients gently and six rounds dates easy with an interval of 30 minutes every two revolutions. Roll out the dough to a thickness of 2 mm and cut into squares of side 8 cm.

for granulated sugar, melt the butter and sugar, after 5 minutes remove from heat, let rest 10 minutes, remove the serum to the surface and let cool.

for cold cream, a syrup prepared with water and sugar, pour the cream and heat to 55 ° C.

United parmesan, strain, add salt and stir in the cold ice cream.

For the hot cream and bring to a boil the milk with the salt, remove from heat and stir in the Parmesan cheese. When melted filtered and keep warm.

Place mold in every 10 grams of granulated sugar, put on half an onion and a square of pastry. Bake at 180 ° C for about 20 minutes.
Place dishes in a tablespoon of hot sauce, Lie down on the onion, add the cold cream and a pinch of salt.

Finally, a very special thank you to Maetta What fun to know that it will accept as usual for a corner, my recipe for his collection:

that despite his kind could extend back almost to elude ...
Maetta lose, you know why!