Raclette season has officially started… but we’re ditching the little pans today!
Meet my raclette farfalle: your new winter obsession, made with Le Moulin pasta from Luxembourg.
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For the melting onions:
2 onions
30g butter
½ tsp sugar
salt
For the sauce:
270g Raclette cheese
65ml white wine
65ml cream
2 tsp Le Moulin extra fine flour
400g Le Moulin farfalle
To serve:
crispy onions
chives, chopped
Serves 4
Peel the onions and cut into slices.
Melt the butter in a frying pan and fry the onion slices with a pinch over a low heat for 15 minutes until meltingly soft. Add the sugar for the last two minutes to caramelize. Set aside.
Boil the Farfalle in salted water for 10 minutes.
Meanwhile, cut off the rind from the raclette cheese, then cut into cubes and melt the cheese with the white wine and cream in a saucepan. Once melted, add the flour and stir to thicken. Season with salt and pepper.
Add the cooked Farfalle and soft onions to the saucepan with the cheese sauce and stir to coat the pasta in sauce.
Divide the Farfalle between 4 plates and sprinkle each portion with crispy onions and chives.
Serve with a green salad.
