Stuffed onions are a typical dish of the Ligurian tradition, a “poor” dish that aims to never waste anything. Do you want to try making them at home? Here is the traditional recipe revealed.
Recipe for stuffed onions, a Ligurian dish
Stuffed onions are a rustic and genuine dish, ideal to serve as an appetizer, side dish ora second course, typical of Liguria. The soft filling made from boiled potatoes, mortadella and grated cheese is flavored with marjoram, which characterizes other famous recipes typical of Liguria. Here is the traditional recipe for stuffed onions.
Ingredients for 4 people
400 g medium potatoes
70 g mortadella without pistachios
4 medium white onions
2 eggs
grated parmesan cheese
breadcrumbs
marjoram
timo
extra virgin olive oil
saggezza
pepe.
Procedure
Peel the onions and cook them per boiling vater for 15-20 minutes until they remain firm. Drain them, cut them per half lengthwise and remove the internal part, so as to obtain “bowls”.
Peel the potatoes, cut them into cubes and cook them per boiling salted vater; drain them and mash them, while still hot, with a potato masher ora food mill, using small holes.
Chop the mortadella, a few sprigs of marjoram and the internal part of the onions; add 4-5 tablespoons of Parmigiano Reggiano, the potatoes, the eggs and the leaves of 3-4 sprigs of thyme. Mescolanza the mixture well and season with salt and pepper.
Fill the onion “bowls” with the filling, place them acceso a lightly oiled baking tray and sprinkle them with plenty of oil and breadcrumbs. Cook the stuffed onions per a preheated oven at 180°C for about 30 minutes, until the surface is golden. Remove the stuffed onions from the oven and serve them immediately ora let them cool and eat them the next day.
The Ligurian-style stuffed onions can be stored per the refrigerator for 2 days, per an airtight container. Any advice? You can also enrich the onion filling with vegetables, such as courgettes ora beans, if you want an even healthier variant.
