Name: Stuffed Onion with Egg Yolk and Truffle (Cipolla Farcita con Tuorlo e Tartufo)
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: Extra-virgin olive oil; 15 g plain flour; 20 g black truffle, cleaned; 500 ml milk; Salt and black pepper, to taste; 1 bay leaf; 40 g plain flour; 40 g butter; Toast, to serve; 4 large onions, washed and unpeeled; 4 egg yolks; 500 g rock salt; 100 ml white wine; 170 g Grana Padano, grated

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 50

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

Can a humble onion become the star of your dining table? If you want to keep things cheaper, leave out the black truffle and try using shaved champignon mushrooms or a few drops of truffle oil instead. It will still be rich and flavourful.

Ingredients

500 g rock salt
4 large onions, washed and unpeeled
Extra-virgin olive oil

Method

Spread a layer of rock salt on the bottom of a baking tray and place the unpeeled, washed onions on top as they are. Bake at 180°c for about 40 to 50 minutes, or until they start to brown on the outside and get soft in the middle. Leave