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MONTORO RED ONION - MIMOSA MISASI

EXTRAORDINARY FOODS, 07.08.24

“Extraordinary Foods” is Arclinea’s exploration of our connections to the cultural significance and environmental and historic contexts of food. Through a range of recipes, ingredients, expert perspectives, this celebration of diverse food heritage, flavours and traditions will focus on the preservation of local and seasonal ingredients through cooking and conviviality. 

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MONTORO RED ONION

The Montoro Red Onion is a native variety from the Montorese area, located between the provinces of Avellino and Salerno, in Southern Italy. Today, this variety is at risk of disappearing due to monoculture agriculture.


LAYERS OF TASTE!
Crispy Onion Wafer with Onion Cream

Ingredients (serves 6 people)

4 Montoro onions
300 g of butter
Salt to taste
1 cabbage
Aromatic herbs to taste
Vegetable white stock

Method

For the caramelised onions: preheat the oven to 180°C (356°F). Slice the Montoro onions horizontally to create onion rings about one centimetre thick. Place them on a baking sheet lined with parchment paper, add small pieces of butter and salt, and bake in the oven until they become cooked, golden, and caramelised, at 180 degrees Celsius for at least 20 minutes.

For the onion cream: finely chop three onions. In a separate saucepan, gently soften the butter without letting it get too hot, adding five or six bay leaves and the chopped onions. Season with salt. Sauté slowly, adding vegetable stock until the onions are cooked and almost creamy. Blend the onions to create a cream, straining them from the butter. Allow the clarified butter to cool in a carafe to recover all the aroma, fragrance, and richness of the onion.

For the cabbage cream: blanch the cabbage cappuccino in salted water for a few minutes until it becomes tender but still vibrant in colour. Drain and immediately submerge it in cold water to stop the cooking. Then drain again and dry the cabbage thoroughly.

Blend the cabbage with the vegetable white stock until you achieve a smooth and velvety cream. In a saucepan, melt the butter over medium-low heat and add the blended cabbage cream. Blend it all together until you achieve a smooth consistency, then strain the cream through a fine sieve to make it even more smooth. Keep it warm.

For the onion consommé: toast the onion tips, previously trimmed, in a thick-bottomed pot until they become slightly golden and aromatic. Deglaze the pot with a little water and cook for about three hours over low heat until the liquid reduces to an aromatic consommé.

Assembly and service: place the slightly trimmed cabbage cream in the centre of the plate. Rest the caramelised onion disk on top, reheated and glazed with the aromatic clarified butter obtained from the onion cream. Add dots of the onion cream on top of the onion disk and garnish with lemon thyme to add freshness, fragrance, and a hint of lemon zest. Finally, pour the hot onion consommé into the plate around the onions.

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Arclinea chef Mimosa cutting onion
chef Mimosa cooking on Arclinea kitchen
“We choose raw materials and work with seasonal ingredients in order to support local suppliers that share our vision for a more conscious approach to cooking and dining.”
MIMOSA MISASI
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GET THE RECIPE

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MIMOSA MISASI
Mimosa Misasi’s food philosophy is rooted in research, seasonality and conviviality. Her cuisine reflects the produce and heritage of a region with a rich and captivating history and gourmet ingredients. She transforms these into dishes that spotlight seasonal flavours while inspiring a conscious approach to eating.
Mimosa Milano is a research and sustainability project that explores the connections between people, territory, and ingredients. Its dishes and menus are designed to establish a tangible communication between diners, recipes, and chefs.

Credits
Art direction: Juma
Photo: Leonardo Pelucchi

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