The tomini with onion chutney is an appetizing appetizer inspired by the Piedmontese tradition of serving this tasty fresh cheese accompanied by various sauces, such as the green sauce.
The sweetness of the caramelized onion with honey pairs well with the savory taste of the tomino, creating a surprisingly flavored combination.
For the chutney, I used a variety of onions typical of my area: the flat blonde of Drubiaglio, recently presented as a Slow Food presidium. Alternatively, I recommend using a fragrant and not too “spicy” onion, such as the golden onion.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 219.29 (Kcal)
- Carbohydrates 21.81 (g) of which sugars 16.28 (g)
- Proteins 6.06 (g)
- Fat 12.81 (g) of which saturated 7.65 (g)of which unsaturated 0.02 (g)
- Fibers 3.03 (g)
- Sodium 718.81 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for tomini with onion chutney
- 7.05 oz golden onion (clean weight)
- 2.12 oz wildflower honey
- 2 tbsp red wine vinegar
- 1/2 tsp Dijon mustard (rustic)
- 1/2 tsp garlic powder
- 1 pinch salt
- 1 drizzle extra virgin olive oil
- 8 tomini
Preparation of tomini with onion chutney
To prepare the tomini with caramelized onion chutney, first peel the onions and slice them thinly.
Put a drizzle of oil in the pan and sauté the onions for a couple of minutes; they should not brown too much but just start to stew without browning.
After two minutes, deglaze with the vinegar, add the rustic mustard (it is the one with whole mustard seeds), the garlic powder, the honey, and a pinch of salt. Cook the chutney for about twenty minutes on low heat, stirring occasionally until the onions are soft and well caramelized.
At this point, you need to cool the onion chutney well before using it and you can also decide to store it in the fridge to consume it later.
At serving time, place two tomini on each plate and add a spoonful of chutney on top. I decorated the plate with some bread chips, which I simply obtained by thinly slicing stale bread with the help of a slicer, then brushed them with EVO oil and toasted them in the oven until golden.
