Stuffed onions

Cipolle ripiene

By: Antonio Carluccio
From: Vegetables
Serves: 4
Photographer: Laura Edwards

The Italians like to stuff any type of vegetable that lends itself to this purpose. Courgettes, aubergines, artichokes, tomatoes, bell peppers, olives and courgette flowers can, with some differences, be stuffed with the following mixture. If you are vegetarian, avoid the meat used in the filling below, and look through this book for other non-meat fillings – there are quite a few.

Ingredients

Quantity	Ingredient
8	red or white onions, the size of small oranges

Stuffing

Quantity	Ingredient
1 tablespoon	extra virgin olive oil, plus extra for sprinkling
200g	lucanica sausage, meat removed from the skin
	the insides of the boiled onions
1 tablespoon	soft raisins
1 tablespoon	pine nuts
	freshly grated nutmeg
A pinch	ground cinnamon
3 tablespoons	fresh breadcrumbs
1	amaretti biscuit, crumbled
1 tablespoon	freshly grated parmesan
1	medium egg, beaten
	salt
	freshly ground black pepper

Method

Peel the onions. Cook them in a large saucepan of lightly salted water for 10 minutes. Drain. When cool enough to handle, cut the tops off the onions and scoop out the centre two-thirds of the pulp. Keep this, and finely chop it for the stuffing. You will be left with an onion shell, with the outer layers intact.
Heat the olive oil in a large frying pan, and fry the crumbled meat of the sausage together with the chopped onion for about 10 minutes to cook the meat. Leave to cool down.
Preheat the oven to 180°C.
Add the remaining ingredients to the meat mixture, and season with salt and pepper to taste. Mix well and use the mixture to stuff the onions.
Place the stuffed onions on a baking tray, sprinkle with a little olive oil and bake in the preheated oven for 20–25 minutes. They can be eaten hot or cold.

Tags:: Carluccio; vegetables; vegetarian; Italian

Stuffed onions

Cipolle ripiene

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