This Piemontese stuffed onion recipe is drawn from a volume entitled Il Cuoco Piemontese, which was published in 1766, and was one of the first books written in Italian to present French recipes. Like all recipes of the time, it provides general directions rather than detailed instructions.
Prep Time: 30 minutes
Cook Time: 40 minutes
Ingredients:
- See Below
Preparation:
Take several onions and trim away tops and bottoms. Boil them until they're cooked, but not overcooked. Remove the onion hearts.
Take the crumb of day-old Italian bread (discard the crusts) and soak it in milk or fish broth for several minutes. Squeeze out the excess moisture and put it in a bowl with the crushed yolks of two hard-boiled eggs, a cup of grated Parmigiano, five well-minced roasted almonds, salt, two ground cloves, and two beaten egg yolks. Mix well, fill the onions with the stuffing, roll them in flour, and fry them in hot oil until golden. Arrange them in a pot with a little fish broth and simmer them until soft and fork tender, then sprinkle them with lemon juice, dust them with lemon zest, and serve.
Take the crumb of day-old Italian bread (discard the crusts) and soak it in milk or fish broth for several minutes. Squeeze out the excess moisture and put it in a bowl with the crushed yolks of two hard-boiled eggs, a cup of grated Parmigiano, five well-minced roasted almonds, salt, two ground cloves, and two beaten egg yolks. Mix well, fill the onions with the stuffing, roll them in flour, and fry them in hot oil until golden. Arrange them in a pot with a little fish broth and simmer them until soft and fork tender, then sprinkle them with lemon juice, dust them with lemon zest, and serve.
