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Caramelised onion, Grana Padano Riserva D'O hot and cold

The master piece from Davide Oldani. The simple recipe that made him famous. Sweet and savoury, hot and cold: this is the synthesis of the “balanced contrast”

Ingredients for 4 people:

For the cooking of onions:
No. 2 onions, peeled and cut in half '(diameter 8 cm)

For the feuilletage minute:
50 g. flour
50 g. butter
2 g. salt
10 g. cold water

For the sugar:
85 g. butter
125 g. sugar

For the cold cream:
50 g. cream
10 g. water
30 g. sugar
20 g. Grana Padano Riserva D'OR grated
8 g. salt

For the hot cream:
50 g. fresh milk
20 g. Grana Padano Riserva D'OR grated
8 g. salt
To finish:
4 g Maldon salt (a salt flakes)


For the onions:
Cook by steaming for 20 minutes the onions.

For the feuilletage minute:
Mix all ingredients, with the help of a rolling pin to just six laps with an interval of 30 minutes every two.
Roll out the pastry to a thickness of 2 mm and cut into squares of 8 cm per side.

For the sugar:
Melt the butter and sugar, cook for 5 minutes, remove from heat, then rest 10 minutes, remove the serum of the butter to the surface, leave to cool and use the sugar.

For the cold cream to Grana Padano Riserva D'OR:
Make a syrup with water and sugar, add the cream, bring the mixture to 55 ° C mix Grana Padano Riserva D'OR, filter, cool and whisk in the ice cream.

For the hot cream:
Boil the milk with the salt, remove from heat, add the Grana Padano Riserva D'Or, dissolve, pass the sauce and keep warm.

Place 10 g. of sugar into each mold, laid the onion and cover with the feuilletage minute, bake in oven at 180 ° C for 20 minutes.
Nappa the dish with a tablespoon of hot sauce, lay the onion, just finish with Grana Padano Riserva D'Or cold and Maldon salt (a salt flakes)

by Davide Oldani
01 june 2009, Food Notes > Cooking recipe