Backed red onions stuffed with pecorino

Backed red onions stuffed with pecorino

Cipolle di tropea e pecorino

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
4 large tropea onions
salt
pepper
4 tablespoons olive oil, plus extra to drizzling
50g smoked pancetta, very finely chopped
100g fresh, young pecorino cheese, diced

Method

  1. Preheat the oven to 200ºC. Peel off the papery onion skins. Cut a slice off the top of each onion to reveal all the inner circles, then, using a melon baller, excavate everything apart from the 3 or 4 outer layers, leaving an onion casing; reserve the flesh. Boil the onion casings in salted water for 10–12 minutes. Drain and cool.
  2. Meanwhile, chop the excavated onion flesh finely. Fry in the olive oil with the pancetta and lots of black pepper until soft.
  3. Mix the fried onions with the diced cheese and use to fill the onion cavities. Stand the onions in a baking dish, drizzle with olive oil and bake for 20 minutes. Serve as a starter.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again