Caramelised Onion and Goats Cheese Anglotti

This amazing dish uses the pasta Adam prepared in our other masterclass, with the amazing combination of caramelised onion and goats cheese.

Caramelised Onion Mix

  • 2kg Brown onion
  • 150ml Port
  • 1 tablespoon red currant jelly
  • 15ml red wine vinegar
  1. Slice the onions using a food processor with the slicing attachment. Sweat off the onion with a small amount of oil over a very low heat with the lid on.
  2. The onions will take a few hours to reduce to a thick paste. Once the onions start to catch add a good pinch of salt and the rest of the ingredients. Continue to cook until all the liquid has been removed and you are left with a thick paste.
  3. You should be left with around 500gm.

Angolotti Mix

  • 500gm Caramelised onion
  • 200gm goats cheese (chevre)
  • 40gm butter
  • 40gm plain flour
  • 80ml milk
  1. Combine the onion and the goats cheese in a bench top mixer and mix on a low speed with the paddle attachment until well combined.
  2. Melt the butter in a small pan and add the flour to make a roux. Add the milk and cook out for few minutes to make a very thick bechamel sauce. This will ensure a good consistency of your finished farce.
  3. Add a pinch of salt and allow to cool for a few minutes before adding to the onion and goats cheese mix. Mix until well combined and allow to totally cool before use.

To finish

  • 1 pear, thinly sliced
  • 1 clove garlic
  • 20gm butter
  • Vegetable stock
  • ¼ bunch of sage, thinly sliced
  • Parmigiano Reggiano, grated
  1. Bring a pot of well salted water to the boil.
  2. Add the pasta to the water and cook for 4 minutes
  3. While the pasta is cooking sweat the pear and garlic off in the butter for a couple of minutes or until the pear starts to become translucent. Add a small amount of vegetable stock, followed by the cooked pasta. Bring the sauce to a simmer and add the parmigiano and sage, the sauce should thicken to coat the pasta.

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1 Reply to "Caramelised Onion and Goats Cheese Anglotti"

  • comment-avatar
    Chellmay October 9, 2013 (6:24 pm)

    I am making this for dinner tonight, looks delicious! In the video, Adam does not use the red currant jelly?? Can I leave it out? (don’t have any). Also, he uses sherry vinegar, which one do we use, sherry or red wine? Thanks 🙂

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