Name: Stuffed Onions
Cuisine: Italy
Ingredients: 5 tbsp extra virgin olive oil; 1 small dried chilli, deseeded 2 tsp dried oregano (preferably freeze-dried if available); 4 canned anchovy filets in oil, drained; salt and pepper; 1 garlic clove; 4 onions; 2 slices of white bread; 150ml/¼pt milk; 170g/6 oz canned tuna in oil, drained; 2 tbsp dried breadcrumbs; 1 tbsp capers

Preparation info

Difficulty
Easy

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

About

This is Anna Del Conte’s recipe for Scodelle di cipolle ripiene (doesn't that sound so much more delicious?) from Secrets from an Italian Kitchen. She has kindly allowed me to quote it in return for our recipe for the Peppers with Mozzarella and Anchovy, which she is including in her latest book.