INGREDIENTS
• 4 cups dried orecchiette pasta
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 tablespoon canola oil, plus more for frying
• 2 sticks plus 2 tablespoons unsalted butter, divided
• 1 large Vidalia sweet onion, coarsely chopped
• Kosher salt and black pepper for seasoning
• 1 medium shallot, thinly sliced
• ¼ cup rice flour
• 1 cup all-purpose flour
• 5 cups whole milk
• ½ cup shredded Fontina cheese
• 3 tablespoons freshly grated Parmesan cheese
• ½ cup grated sharp white cheddar cheese
• 1 teaspoon chives, finely chopped
• 1 teaspoon flat-leaf parsley, finely chopped
PREPARATION
Bring a stockpot full of salted water to a boil, add the orecchiette and cook until just al dente (tender to the tooth, yet still a little firm), about 10 minutes. Strain the pasta, toss with the EVOO and set aside.
In large saucepan set over medium heat, add the tablespoon of canola oil, 2 tablespoons of butter and onion. Cook until the onion is caramelized and golden brown, about 10 minutes. Season with salt and freshly ground black pepper. Place the onions in a food processor or blender and purée until smooth. Set aside.
In a medium bowl, toss the shallot slices with the rice flour. Shake the excess rice flour out of the bowl. In a medium saucepan, add enough canola oil to come 2 inches up the side. Heat the oil to ripple (about 320 degrees
F). Add the shallot slices to the oil and fry until they’re a light golden brown, about 1 to 2 minutes. Strain the shallots on a paper-towel-lined sheet pan and season with salt and pepper.
Cheese sauce: In a large saucepan or Dutch oven (my favorite for this type of dish is a Le Creuset Round Dutch Oven) set over medium heat, melt the remaining 2 sticks of butter. Add the all-purpose flour. Cook, whisking
constantly, until smooth and light brown in color, about 10 minutes. Gradually whisk in the milk and continue whisking until the sauce is thick, about 20 minutes. Add the Fontina, Parmesan, cheddar and reserved onion purée.
Whisk until incorporated. Season with salt and pepper. Fold in the pasta, chives and parsley. Garnish with the fried shallots and serve immediately.
Recipe courtesy of Chef Slade Grove
