Recipe: Grilled sweet onions, fresh goat cheese and Mutti Polpa sauce
To kick things off, Thomas Chisholm is taking on your onions! The chef of the Parisian restaurant ChoCho tenderly grills them with bay leaf and rosemary, before pairing them with an enticing sauce of Mutti Polpa, lemony fresh goat cheese and buttery basil… This dish is sure to make your lips blush.
Pssst, this recipe is also on the restaurant menu until the end of April, so come and enjoy it without delay!
Schedule
Roasted Sweet Onions: Wrap the onions (leaving the skin on) in aluminum foil with the bay leaf, rosemary, and a pinch of salt. Bake at 180°C (350°F) for 30 minutes, then let rest for 2 hours. Peel and halve the onions, then grill them in a pan with a little olive oil.
Mutti Polpa Sauce: Roast the hazelnuts and almonds in the oven at 160°C for 10 minutes, then grind them into a powder. Set aside. Blend the Mutti Polpa with the olive oil, smoked paprika, and salt, then stir in the hazelnut and almond powder.
Fresh goat cheese with lemon and rosemary. Roast the rosemary powder in the oven at 180°C for 5 minutes. In a bowl, season the fresh goat cheese with lemon zest, the toasted rosemary powder, and a little salt.
Basil with Butter: Melt the butter in a pan and add the basil leaves. Add a pinch of salt and stir quickly until the basil is just wilted.
To serve: Spread a spoonful of tomato sauce on each plate, then add goat cheese in the center. Top with basil and finish by placing half a grilled onion on top. Enjoy!
