Raclette With Farfalle, Cornichons, and Sautéed Onions

Name: Raclette With Farfalle, Cornichons, and Sautéed Onions
Yield: Serves 4
Ingredients: 10 ounces farfalle; 2 tablespoons olive oil; 1 medium onion, sliced thin; 16 ounces raclette, ideally in a wheel shape (though slices or a wedge will work fine); 1 cup sliced cornichons

By Stephanie Stiavetti and Garrett McCord

October 21, 2013

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Raclette with Farfalle, Cornichons, and Sautéed OnionsMatt Armendariz

I recently visited London's Borough market for the first time, and in this lovely corner of the UK, I was introduced to a version of the famous dish known as raclette. Raclette, an irresistibly salty, medium-soft Swiss cheese, was melted directly under an enormous hot iron and then slathered by the pound over a mountain of French fries, cornichons, and onions. I ate many incredible things during my time wandering aimlessly around Europe, but this heavenly concoction was one of the highlights of my trip.

We tried to capture the personality of this Raclette in a macaroni and cheese and found that the combination of cornichons and creamy, salty cheese takes to pasta with irresistible grace. You can also replace the pasta with french fries or other potato-based finger foods. —SS

Cooks' Note

ALTERNATIVE CHEESES: Spring Hill Reading, Sequatchie Cove Raclette, any noble Raclette or Swiss cheese

WINE PAIRINGS: off-dry Chenin Blanc, off-dry Riesling

ADDITIONAL PAIRINGS FOR THE CHEESE: stone-ground mustard, potatoes, cornichons, caramelized onions

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