Stuffed onions

Stuffed onions

Cipolle ripiene

Laura Edwards

The Italians like to stuff any type of vegetable that lends itself to this purpose. Courgettes, aubergines, artichokes, tomatoes, bell peppers, olives and courgette flowers can, with some differences, be stuffed with the following mixture. If you are vegetarian, avoid the meat used in the filling below, and look through this book for other non-meat fillings – there are quite a few.


Quantity Ingredient
8 red or white onions, the size of small oranges


Quantity Ingredient
1 tablespoon extra virgin olive oil, plus extra for sprinkling
200g lucanica sausage, meat removed from the skin
the insides of the boiled onions
1 tablespoon soft raisins
1 tablespoon pine nuts
freshly grated nutmeg
A pinch ground cinnamon
3 tablespoons fresh breadcrumbs
1 amaretti biscuit, crumbled
1 tablespoon freshly grated parmesan
1 medium egg, beaten
freshly ground black pepper


  1. Peel the onions. Cook them in a large saucepan of lightly salted water for 10 minutes. Drain. When cool enough to handle, cut the tops off the onions and scoop out the centre two-thirds of the pulp. Keep this, and finely chop it for the stuffing. You will be left with an onion shell, with the outer layers intact.
  2. Heat the olive oil in a large frying pan, and fry the crumbled meat of the sausage together with the chopped onion for about 10 minutes to cook the meat. Leave to cool down.
  3. Preheat the oven to 180°C.
  4. Add the remaining ingredients to the meat mixture, and season with salt and pepper to taste. Mix well and use the mixture to stuff the onions.
  5. Place the stuffed onions on a baking tray, sprinkle with a little olive oil and bake in the preheated oven for 20–25 minutes. They can be eaten hot or cold.
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