Puff of onions stuffed Sicilian: tasty, read and vegetarian options. The recipe of stuffed onions is the mother 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. As often it happens when I make one of my SICILIAN RECIPES.
The onions that I prefer are 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. But you can also use another type of onions, better if of elongated shape. The special recipe of stuffed onions Sicilian, 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.
The Tropea onions stuffed Sicilian is a family recipe and even find the VIDEO RECIPE on my You Tube Channel To which I invite you to subscribe to receive all my video recipes, including this one of the stuffed onions Sicilian, with a chef exception as the protagonist: My mom. Have a good day.
STUFFED ONIONS Tropea (Sicilian recipe)Print This
- 4 red onions of medium-sized Tropea
- 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, to taste
- extra virgin olive oil, When just
- fresh basil, to taste
- oregano, to taste
To prepare the stuffed onions Sicilian, wash the onions and boil them in salted water for about 15 minutes: onions will have to stay al dente. Drain them in a drain and let them cool. Remove the peel. 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 in order to reconstruct the appearance of the whole onion. On the central portion of the onion place 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.