Onion absolute with saffron and Grana Padano

Niko Romito

For 4 people

For the onion absolute
2 kg of onions
16 saffron pistils

For the Grana Padano filling
300 g of Grana Padano
30 g of fresh cream

For the fresh egg pasta
125 g di durum wheat flour
125 g di superfine “00” flour

1 whole egg
3 egg yolks


For the fresh egg pasta
Sieve the flours then add the egg, egg yolks and a pinch of salt. Knead finely, form a ball and leave it to rest in a fridge for an hour, covered with a dishcloth. Using a roll pin, roll out two very thin sheets of pasta: distribute the Grana Padano filling on the first sheet, using a pastry bag and cover with the second sheet. Seal with a round pastry cutter to obtain bottom-shape pasta.

For the Grana Padano filling
Heat the cream and pour it on the Grana Padano, mix everything.
Make up pasta buttons with the Grana Padano filling.

For the onion absolute
Cook the onions in the oven at 180 °C for about an hour. Blend and extract the vegetation water, filtering everything.

Position 4 saffron pistils at the base of each plate, add the boiled Grana Padano buttons and pour over the hot onion absolute, adding salt to taste and adjusting the acidity.