Cipolle Ripiene con Pecorino – A Traditional Tuscan Recipe

Cipolle Ripiene con Pecorino – A Traditional Tuscan Recipe
January 10, 2017 brogi
In Recipes

Cipolle Ripiene con Pecorino

Onion Stuffed with Pecorino Cheese

Ingredients (serves 6)

• 6 onions (white or red)
• 12 cloves
• 2 egg yolks
• 200 g grated hard pecorino (goat) cheese
• breadcrumbs
• salt and pepper

Preparation

Preheat the oven to 180°C. Clean the onions and grate them halfway. Stick a clove inside each onion and place in a saucepan with a little water, salt and oil. Cover and let cook on a slow flame.
Once cooked you will need to empty the onions, leaving only about 3 layers internally. Chop the onion you have removed then mix with the egg yolks, and cheese then place the mixture back into the onion centre. Sprinkle with the breadcrumbs then place into the oven to allow them to slightly brown on top.

 

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