|
|
|
|
Stuffed Onions Recipe
Source: The Italian Gourmet
Serves 4
|
|
|
|
At lunch in Piedmont, these onions may be served hot as a whole meal, since they make a rich and complete dish on their own, as a vegetable accompaniment or; if they are not too large, cold, as an antipasto.
|
|
|
|
| RECIPE METHOD
|
In a wide, shallow pan, melt 2 tablespoons butter over moderate heat. Add the veal and cook until lightly browned. Set aside.
| Meanwhile, boil the onions until half-cooked. Cut in half horizontally and scoop out the centers. Mince the scooped out onion.
| In a bowl, combine the onion, veal, cheese and salt and pepper. Add the egg and mix well.
| Preheat the oven to 400 degrees F. Stuff the onions with the mixture and place a teaspoon of butter on top of each one.
| Grease a baking dish with the remaining butter. Stand the onions in the dish and sprinkle with a few drops of grappa. Bake in the oven for 50 to 60 minutes, until the onions are tender.
| Recipe reprinted by permission of Weldon Russell. All rights reserved.
|
|
|
|
New to Cooking.com - Click Here to Rate and Review this Recipe
|
| Nutrition Facts |
|
Serves 4
Facts per Serving
|
|
| Calories: |
385 |
Fat, Total: |
26g |
Carbohydrates, Total: |
14g |
| Cholesterol: |
158mg |
Sodium: |
248mg |
Protein: |
24g |
| Fiber: |
2g |
% Cal. from Fat: |
61% |
% Cal. from Carbs: |
15% |
|
|
|
Digg This Recipe
Del.icio.us - Save This Page
|
|
|
|
|
|
