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.
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).
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).