Cipolle di Tropea e Pecorino

Name: Cipolle di Tropea e Pecorino (Baked Red Onions Stuffed with Pecorino)
Yield: Serves 4
Cuisine: Italian
Ingredients: 100 g fresh, young pecorino cheese, diced; 100 g fresh, young pecorino cheese, diced; 4 large Tropea onions (or equivalent); 50 g smoked pancetta, very finely chopped; 4 tbsp olive oil, plus extra to drizzle; salt and pepper; salt and pepper

Baked Red Onions Stuffed with Pecorino

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“The onions of Tropea can be eaten raw in salads, or cooked. I decided to cook them with pecorino here, combining two wonderful Calabrian ingredients.”

Ingredients

4 large Tropea onions (or equivalent)
salt and pepper
4 tbsp olive oil, plus extra to drizzle

Europe
Italy
Starter
Gluten-free
Mediterranean

Method

Preheat the oven to 200°C/Gas 6. Peel off the papery onion skins. Cut a slice off the top of each onion to reveal all the inner circles, then, using a melon bailer, excavate everything apart from the 3 or 4 outer layers, leaving an onion casing; reserve the flesh. Boil the onion casing