Steamed Stuffed Onions

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Steamed stuffed onions


Difficulty: medium 

Cooking: 35 minutes  

Preparation: 20 minutes 

Servings: for 4 people 


Ingredients: 

  • 12 medium sized onions 
  • 500 g of carrots 
  • 1 tablespoon of milk
  • 4 tablespoons of grits grated 
  • 1 sprig of thyme some salad leaves 
  • 1 bunch of parsley 
  • 2 tablespoons of oil extra virgin 
  • olive oil 
  • sale


Preparations:

  1. Clean and peel the onions, cut off the upper caps and keep them aside; steam the base for about 10 minutes, then add the caps and continue cooking for another 5 minutes.  
  2. Wash and scrape the carrots; boil them for 10 minutes in a little lightly salted boiling water. 
  3. Slightly dig the onions to obtain small bowls; keep aside the pulp obtained. 
  4. Cut the carrots into chunks and blend them together with the milk and a few spoonfuls of onion pulp. 
  5. Mix the puree obtained with the Parmesan cheese, the oil and the washed and dried thyme leaves; adjust salt. 
  6. Stuff the onions with the mixture and close with the caps. 
  7.  Place the stuffed onions in the steamer basket. The wine and cook them for another 8-10 minutes. 
  8. Transfer the stuffed onions to individual oval plates, onto the washed and dried lettuce leaves; decorate with the sprigs of parsley and serve. 


Notes:

The onion is the bulb of a herbaceous plant already cultivated by the Babylonians more than 4000 years ago: today it is widespread all over the world and is used as a flavouring in condiments, but also as a vegetable for direct consumption, both cooked and raw. There are many varieties: the most valuable are those of Tropea and Cannara.

Accompany with a wine fermented in the bottle, joyful and unusual: the semi-dry Lambrusco Grasparossa di Castelvetro from Modena. Serve it at cellar temperature and uncork it at the table. 

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