Macaroni with cheese fondue, caramelised onions and hazelnut crumble

For the pasta:

• 350 g fresh macaroni / rigatoni

Fondue:

• 200 ml milk

• 300 g Fontina DOP

• 100 g Taleggio DOP

• 50 g aged cheese

Caramelised onion:

• 400 g onions

• 2 tbsp butter

Crumble:

• 100 g IGP hazelnuts

• 50 g focaccia breadcrumbs

• Drizzle of EVO (extra virgin olive oil)

• Salt and black pepper

• Make the crumble:
  Chop 100 g hazelnuts and toast them in the oven or a dry pan.
  Add 50 g focaccia breadcrumbs, a drizzle of EVO, and a pinch of salt.
  Toast everything together until golden and fragrant. Set aside.

• Caramelise the onions:
  Thinly slice 400 g of onions.
  In a pan, melt 2 tbsp butter over low heat and cook the onions slowly until soft, golden, and sweet — about 20–30 minutes.

• Prepare the cheese fondue:
  Warm 200 ml milk gently in a saucepan.
  Add 300 g Fontina DOP, 100 g Taleggio DOP, and 50 g aged cheese, all cubed.
  Stir and melt everything together on low heat until smooth and creamy.

• Cook the pasta:
  Boil 350 g fresh macaroni or rigatoni until al dente. Drain and stir into the cheese fondue.

• Assemble the dish:
  Fold in the caramelised onions.
  Top with the toasted hazelnut crumble, finish with a drizzle of EVO, and a grind of black pepper if you like.