Puff of onion stuffed Sicilian

Slices of Sicilian stuffed onions: tasty, read and vegetarian options. The recipe is mother's day and, in my opinion, is one of the best ways (and beautiful) to prepare the stuffed onions. Is’ a dish of Mediterranean flavors and, Whenever I introduce to the table, guests ask me for the recipe. Onions must be those of Tropea, delicate and fragrant, that with cheese and tomatoes come together in an aromatic and delicious collection: I assure you that are irresistible, don't advance ever. The peculiarity lies in the fact that to be filled are not the whole onions or cut in half, but the various layers of the onion is composed. Is’ a family recipe and I am very happy to share it with you. Good day.

 

Ingredients for 4 people:

  • 3 medium red onions
  • 200 grams of stale bread crumbs
  • 50 grams of grated Parmesan cheese
  • 150 grams of caciocavallo or provolone, diced
  • 200 ml of tomato puree
  • salt and pepper, just enough
  • extra virgin olive oil, When just
  • fresh basil, just enough
  • oregano, just enough

Peel the onions, wash and boil them in salted water for about 15 minutes: onions must be al dente. Put them to drain in a colander and let cool. Meanwhile preheat the oven to 180 degrees-ventilated .

In a bowl put the breadcrumbs, the Parmesan, season with salt and pepper and add as much oil as needed to obtain a soft dough but not compact. Stir with a spoon to mix all ingredients.

Take the onions and, gently, separate them leaf by leaf: the layers of the onion becomes smaller and should be left whole only the small central portion.

Fill each every leaf of onion with a little’ of the filling and one or two cubes of cheese and pull over as much as possible the edges of onion, almost so as to reconstruct the appearance of the whole onion. The middle portion of the onion put it a little’ stuffed outside.

Grease a baking dish with oil and arrange, next to each other, the sheets stuffed onion. In a bowl put the tomato sauce, season with oil, salt and plenty of oregano and mix well. Pour the pureed onions by spoonfuls and bake for 10 minutes or until the stuffed onions will not be au gratin. Serve the slices of Onion Stuffed warm or cold. Bon appétit!

THE PAIRING: Suggest that you serve with a young red, not full-bodied, moderately acid. For us a Dolcetto d'Alba Doc.

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5 comments

?????? ??? ??? January 15, 2013 at 04:30

I Love this post!

Reply
CINZIA January 10, 2013 at 22:48

Hi Ada, I found your question on our blog Colors and Food: the theme of the month is “White… with a touch of Red”, There is also a recipe published as an example.
What a nice this idea of making a stuffed version of Vichyssoise nuts, Soo yummy!
Nice your blog, Good luck :))

Reply
fratelli_ai_fornelli January 11, 2013 at 13:37

Thank You Cynthia, I can't wait to join your contest. Thanks a lot of Kudos and keep in touch, I'll put your blog among those that I follow.

Reply
Dulcis in fabula - Anna Laura January 10, 2013 at 19:08

… what flavor should have! 🙂 to try! … very nice your blog, congratulations!

Reply
fratelli_ai_fornelli January 10, 2013 at 22:15

Thank you Anna Laura, yours is cute…I love to bake but I are fine as a friend…I'm practicing

Reply

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