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.
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 must be al dente. Put them to drain in a colander and let 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 onion leaf with a little stuffing and one or two cheese cubes and combine the onion flaps as much as possible, almost so as to reconstruct the appearance of the whole onion. On the middle portion of the onion place a little filling on the outside.
Grease a baking tray with oil and lay out, 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!
MATCHING: Suggest that you serve with a young red, not full-bodied, moderately acid. For us a Dolcetto d'Alba Doc.