Name: Cipolle Ripiene (Stuffed Onions)
Yield: Makes 24 half onions
Cuisine: Italian
Ingredients: ¼ cup/60 ml (total: 24 half-teaspoons) Ligurian extravirgin olive oil; Sea salt and Freshly ground black pepper to taste; 12 medium onions, outer skins removed; Approximately 7 ounces/200 g small potatoes, boiled and cooled, then minced; 4 ounces/1 cup/115 g freshly grated Pecorino cheese; 6 ounces/1½ cups/175 g finely minced prosciutto cotto (boiled ham); 1 tablespoon/7 g unflavored bread crumbs; 2 teaspoons/4 to 5 g fresh oregano, minced; ¼ teaspoon/½ g nutmeg; 1 egg

Preparation info

Makes
24
half onions

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

This exquisite preparation succeeds when you use the best onions available, preferably a sweet variety such as Vidalia. These may be served as an antipasto all by themselves, or as part of a larger platter of stuffed vegetables in an antipasto or a main course. As with all Ligurian stuffed vegetables, they may be served hot, tepid, or cold.