Magic Mushroom Chicken
Flank Steak Rolled with Pesto

Stuffed Onions


Onions stuffed with a mixture of veal, Parmesan cheese, and bread crumbs. 

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Baked until tender.
You could also use the filling for stuffing peppers, tomato or zucchini.

Have a few onions? Let's get cooking...

 


 You'll need  

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 Onions, I used veal but you can use any meat of your choice. a herb, I used basil, parsley, bread crumbs, Parmesan cheese, garlic and olive oil. 

 

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Peel and cut the onions in half. 

 

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Simmer the onions for 10 minutes in enough water to cover them.  

 

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After simmering, drain the onions. I used a cooling rack over the sink, but putting them on paper towels will work too. 

 

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Remove the center 2 to 4 rings and reserve.

 

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For the filling.

 

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Add the meat, cheese, bread crumbs, garlic, herbs, and the reserved onion rings to the bowl of a food processor. 

 

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Drizzle in just a bit of olive oil. 

    

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Process until the mixture is finely chopped.

 

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Pour a little olive oil in the bottom of a baking dish and add the onion cups.
Fill the onion cups, mounding them with the meat mixture.
Occasionally baste the onions and bake until tender. 

 

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Oh my goodness, hot from the oven and delicious. 

As usual, I did vary from the written recipe, that's how I roll ;-)
I used veal instead of prosciutto and basil instead of rosemary. 

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Stuffed Onions Piedmontese

vegetables

4 onions, peeled and; halved crosswise
1 cup fresh bread crumbs
2 cloves garlic; sliced
1/4 cup finely chopped prosciutto
1/4 cup loosely packed fresh parsley leaves
1/2 teaspoon fresh rosemary leaves
1/2 cup grated Parmigiano-Reggiano
salt and pepper
1/4 cup Extra virgin olive oil

Put the onions cut side up in a pan and add enough water to cover them.
Bring to a gentle boil over medium heat, cover, reduce heat to low, and
cook for 10 minutes.
Use a slotted spatula to transfer them from the pan to a paper towel-lined
plate to drain.
When the onions are cool enough to handle, remove the 2-4 center rings,
leaving thick-walled "onion cups" for stuffing.
Put the onion centers, bread crumbs, garlic, prosciutto, parsley, rosemary,
and Parmigiano in the bowl of a food processor and pulse to finely chop
and mix everything together.
Season to taste with salt and pepper. Preheat the oven to 350°.
Pour a little of the olive oil in the bottom of a large baking dish.
Arrange the onion cups in the dish and spoon the filling into the onions,
packing it down with the back of a spoon.
Mound any extra on top of each onion. Drizzle the onions with the remaining
olive oil.Bake the onions, basting them occasionally until they are tender, about 1
hour.
Serve them hot or at room temperature.

Stuffed onions are a specialty of the Piedmont region.
Traditionally, a little ground veal is added to the stuffing, but we use
prosciutto instead, which we always keep on hand.
Boneless prosciutto shanks are sold at our local Italian grocery store and they are perfect for chopping or dicing.
We also like the way they add a meaty flavor and subtle saltiness.
Or you can add diced pancetta instead.
Use this bread crumb recipe to stuff peppers, tomatoes, zucchini,
or any other vegetable that you like.

Hirsheimer, Christopher; Hamilton, Melissa. Canal House Cooking, Volume N°
7: La Dolce Vita (p. 74). Canal House. Kindle Editio

Yield: 8 servings

 

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And that's that!

  

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