Tomino and zucchini parcel

Start by cutting the onion and cooking it in a pan with extra virgin olive oil, a pinch of salt, water and sugar.

Meanwhile, use a mandoline to cut the zucchini very thinly and arrange the slices in a sunburst pattern, overlapping them slightly.

Place the tomino in the center and close it into a parcel.

Seal with toothpicks and cook on a very hot grill until done.

Plate with tomino, caramelized onion, walnuts and a drizzle of aged balsamic vinegar.