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Robiola Handkerchiefs with Heirloom Tomato Relish and Basil Oil


Robiola Handkerchiefs with Basil Oil & Tomato Relish

Robiola cheeses from Italy come in a variety of shapes, sizes, milk types, and ages. But they all have in common a soft, edible rind and creamy, moist richness that make this dish steal the show.
Servings 4

Ingredients
  

  • 2 tablespoons plus ¼ cup extra-virgin olive oil
  • ¼ Vidalia or other sweet onion chopped (1 cup)
  • 2 tablespoons white balsamic vinegar
  • 1 pound heirloom grape tomatoes halved
  • 4 ounces fresh lasagna sheets cut into 6-inch squares (see note)
  • ½ cup basil leaves
  • 4 ounces robiola cheese cut into 8 pieces

Instructions
 

  • In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onion and cook, stirring, until tender, about 6 minutes. Add the vinegar and tomatoes; cook, tossing, until the tomatoes begin to burst, about 5 minutes. Set aside the tomato relish to cool.
  • Meanwhile, in a large pot of boiling water, cook the pasta according to the package directions to al dente. In a blender, combine the basil leaves and remaining ¼ cup oil; blend until smooth and strain. To serve, toss the pasta with the tomato relish and cheese and drizzle with the basil oil.

Notes

NOTE:
You can often find fresh lasagna sheets in specialty food markets. If you’d like to make your own, check out the recipe by Austin Banach, culture’s intern (and a former chef turned cheesemonger).

Caroline Wright

Caroline Wright is a food writer, a cook, and the author of Twenty-Dollar, Twenty-Minute Meals, a collection of fresh and simple recipes for the busy cook.

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