Onion Pudding with Cheese Fondue and Mushrooms - WHB # 310

la ricetta in italiano qui

A pudding to be served ... as a starter! :-)

A nice hors d'oeuvre, perfect for the season, you can prepare a little in advance (in the morning for the evening), just leave in the molds and then warm up in the oven before serving.

Multiple variations to enhance the sweetness and softness of this pudding: we enjoyed it with a creamy fondue with mushrooms, in his cooking class about onions Gianfranco served it with roasted pumpking and crispy shrimps, it would be great for lunch with an easy salad, and if you are lucky enough to find good truffles at good bargain that will be the perfect crown to be worn on top!

For 4/5 disposable aluminium molds:

350 g onions, white or golden, finely sliced ​​
140 g mascarpone
2 eggs
30 g parmesan
extra virgin olive oil
salt/pepper

- Cook onions in a little olive oil on low heat and covered, if necessary add a little water, until very soft. Season with salt and pepper, let cool. 

- Put onions in a blender with mascarpone and parmesan (if desired add some grated nutmeg) and mix well. 

- Pour into well buttered molds and bake at 160° for 25/30 minutes, they must remain golden (not like mine, I forgot some minutes more in the oven and they got too much colored! :-). While in the oven puddings will rise and then low again while cooling.

- Let cool and then gently remove from the mold and serve with the fondue.

Cheese and mushroom fondue 

milk
150 g taleggio/quartirolo/sweet gorgonzola
leftover mushrooms, cut into small pieces

Place diced cheese (the smallest pieces the faster will melt) in a bowl and cover with a little milk, leave to rest a couple of hours. Then transfer to a saucepan and let the cheese melt over low heat, stirring, so that it does not stick. Off the heat add mushrooms. If you like a richer a fondue add an egg yolk and a tablespoon of parmesan cheese (off the heat). Mushrooms can be replaced with other vegetable (diced grilled peppers, stewed leek) or fried bacon. Or just serve the cheese fondue itself.

With pumpkin & crispy fried shrimp: 

200/250 g diced pumpkin 
8/10 shrimp code
8/10 slices of bacon
1 small shallot, finely chopped
extra virgin olive oil
salt/pepper

Sauté the shallot in a little oil, add the pumpkin and cook until tender but firm, adding a little vegetable stock. Season with salt and pepper. Wrap each shrimp in a slice of bacon and fry in a skillet. Serve the pudding with pumpkin and a couple of crispy shrimps on top.

This recipe is my personal entry to WHB # 310 hosted by
  Cristina from La cucina di Cristina

both Italian and English edition.
Thanks again to Haalo who manages greatfully all events,
and to Bri for the Italian edition.
Thanks again to Kalyn for her successfull idea!

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