Cipolle Ripiene

Name: Cipolle Ripiene (Stuffed Onions)
Yield: For 4
Cuisine: Italian
Ingredients: 8 large onions (the size of a small orange); 8 large onions (the size of a small orange); 1 tbsp olive oil; 200 g (7 oz) luganiga sausage; 1 egg, beaten; 1 tbsp breadcrumbs; 1 tbsp pine nuts; 1 tbsp raisins; 1 tbsp parmesan cheese, grated; 2 amaretti biscuits, crumbled; pinch of cinnamon; small pinch of freshly grated nutmeg; salt and pepper; salt and pepper

Stuffed Onions

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Very often in Piedmont baked onions are served with Caponnet and sometimes the same stuffing is used for both. Here the stuffing is different, but it is still Piedmontese despite the inclusion of spices, pine nuts and raisins, which are of Southern origin.

Ingredients

8 large onions (the size of a small orange)
200 g (7 oz) lug

Europe
Italy
Piedmont
Starter
Mediterranean

Method

Preheat the oven to 180°C/350°F/gas 4. Peel the onions. Cook them in lightly salted boiling water for 10 minutes and then drain.

Take t