Stuffed onions

Method

1. Stew the onions, let them cool down, then peel them, separating the external part from the internal one. Set the bigger outer leaves aside, as you will need them to make your external shell.
2. Prepare the stuffing by mixing in a blender the middle part of the onions, the chopped (cooked!) mezze penne, the breadcrumbs, the grated Parmigiano Reggiano, the egg, salt and nutmeg.
3. Blend until you obtain a uniform mixture. Should it be too solid, you can add a few spoons of the onions’ cooking water; vice versa, should it be too liquid, you can add more breadcrumbs.
4. Add the previously soaked raisins.
5. Shape some balls as big as apricots and cover them with the onions' outer leaves.
6. Spread the onions in a buttered baking tray and put a knob of butter on each of them.
7. Add a couple of spoons of water so that the pan does not burn and bake in the oven at 180 °C for 30 minutes.
8. Before serving, take the onions out of the oven and allow them to cool down for 10 minutes.

Chef's tip

If you are not into mixing sweet and salty tastes, you can replace the soaked raisins with chopped olives.

Serving suggestion

Serve as part of a buffet or together with a protein-rich main course, such as for instance our fig pork chop or grilled swordfish with gastronomic glaze.

Wine selection

Rosato Salento IGT, Merlot Nero D’Avola Terre Siciliane IGT or sparkling Barbera. 

Family tip

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Dish history

If you like onions, but only use them as a 'secondary' ingredient in recipes, let us suggest a dish where they take on the lead role, with great success! The tender, juicy outer layers, filled with a savoury yet sweet filling, will seduce your guests and leave them wanting more. Ideal served as an appetiser, as part of a buffet or as a side dish to a delicate meat- or fish-based main course.