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.
- 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
- 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.
- 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).
culture: the word on cheese https://culturecheesemag.com/