Raclette with Farfalle, Cornichons, and Sautéed Onions

Ingredients for Raclette with Farfalle, Cornichons, and Sautéed Onions

• 275g farfalle

• 2 tablespoons olive oil

• 1 medium onion, sliced thin

• 450g raclette, ideally in a wheel shape (though slices or a wedge will work fine)

• 150g sliced cornichons

1. Cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and set aside.

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.

3. Fire up the grill 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.