Friday, December 19, 2008

Cipolle Ripiene (Italian Stuffed Onions)

Cipolle Ripiene (Italian Stuffed Onions)


4 large/8 medium white onions/2 packs shallots, (depending on party numbers) unpeeled
3 tsps basil/parsley, chopped finely (dried)
3 cloves garlic, crushed
10 thin slices anchovies, chopped finely
3 slices (parma or equivalent) ham, chopped finely
5 slices of breadcrumbs
2 tblsp cold water


1. In a large bowl mix together basil/parsley, garlic, anchovies, ham, breadcrumbs and water
2. In a large pan of boiling, slightly salted water, cook the unpeeled onions/shallots for 15 minutes
3. Drain the onions and peel
4. Halve the onions/shallots
5. Hollow the onions/shallots (leaving 1cm shell)
6. Fill the halves with the stuffing
7. Drizzle a little olive oil over each onion/shallot
8. Bake in a cool oven (70°C max) for 1 hour

Serves : 4
Preparation time : 5 mins
Cooking time : 1 hour 15 mins

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