2 x 150 g onions
10 ml extra virgin olive oil
125 g freshly grated caciocavallo
30 g chopped parsley
100 g extra virgin olive oil
PM salt and pepper
100 g cubes of bread
sautéed with oil,
50 g fresh ricotta
125 g rind of mature Ragusano
Cook the onions in tin foil for 45 min in the oven with extra virgin olive oil. Once ready, empty them, leaving only two external layers.
Mix together the caciocavallo, parsley, oil, salt, pepper, cubes of bread and ricotta. Fill the onions with the obtained stuffing and cook in the oven for 15 min.
Cover the rind of the Ragusano with water. Turn on the flame to the minimum setting and bring to boil. Let it boil for 30 min. Turn off the flame and let it cool in the fridge. Filter and reduce to half. Add salt if needed.
Pour the broth on the bottom of a soup plate (not too deep) and lay down the onions just out of the oven. If the onion is not caramelised enough, use a blowpipe torch.
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