Archive

ITALIAN RECIPES

Some Onions Recipies

Stuffed Onion Recipe

Ingredients:

6 large golden onions
16 ounces (350 g) lean boned veal or pork (or use leftovers), ground
1 1/4 cups (125 g) bread crumbs
1/2 cup milk
2 eggs
1/3 cup (60 g) unsalted butter
Salt & pepper to taste

Preparation:

Peel the onions and briefly blanch them in salted water. Remove them from the water, and when they have cooled cut them in half horizontally, then scoop out the middle sections to make so many bowls. Mince what you scoop out.

Melt half the butter in a pot and sauté the meat and the minced onion in it, check seasoning, and let cool. Wet the bread crumbs thoroughly in the milk, and stir them into the sautéed meat and onions, together with the eggs.
Preheat your oven to 360 F (180 C).
Fill the onion halves with the filling, dot them with the remaining butter, and bake them just until they brown; they're equally good hot or cold.

Onions Stuffed with Tuna Fish

Ingredients:

9 white onions
1 cup day-old bread; remove and discard the crust, and dip the crumb in milk, then squeeze it dry
4 eggs, lightly beaten
1 clove garlic, minced
Oregano to taste
Marjoram to taste
4 tablespoons olive oil
12 ounces (300 g) tuna packed in oil
4/5 cup (50 g) freshly grated Parmigiano
1/3 cup breadcrumbs
Salt & pepper

Preparation:

Clean the onions, trimming away the outer skins, and boil them in lightly salted water until they are cooked but still firm, what one might call al dente. Drain them, cut them in half widthwise, and remove the inner leaves, which you will want to mince and combine with the tuna, eggs, moistened bread, cheese, herbs, and garlic. Season the mixture to taste and stir in a tablespoon of oil.

Preheat your oven to 360F (180 C). Fill the onions with the stuffing, put them in a baking dish, dust them with the breadcrumbs and drizzle the remaining oil over them, and bake them for about 20 minutes. Serve them hot.

Cheese and Onion Beignets Recipe

Ingredients:

Vegetable oil to deep-fry
4 Tablespoons unsalted butter
2/3 cup water
1/2 cup all-purpose flour
2 medium eggs, beaten
1/2 cup grated Cheddar cheese
1 shallot, minced
Salt and cayenne pepper

Preparation:

Preheat the oil in a deep-fryer or heavy stock pot to 400°F (200°C).
To make the choux pastry, heat the butter and water together in a saucepan until the butter has melted, then bring to a rolling boil. Add the flour all at once.
Immediately take the pan off the heat and beat vigorously, until the mixture forms a ball and leaves the sides of the pan. A sturdy wooden spoon works best.

Gradually add the beaten eggs, beating well between each addition, until they are well mixed into the dough; add the Cheddar cheese, shallot, and seasoning.
Carefully slide teaspoonfuls of the choux pastry into the hot oil and deep-fry for 3 to 4 minutes or until golden brown. Drain thoroughly on plenty of crumpled paper towels and serve hot.

Onion Sauce Recipe

Ingredients:

1/4 cup (50 g) unsalted butter
4 roasted onions
1/2 cup (50 g) breadcrumbs
The juice of a lemon
2 tablespoons good vinegar
A ladle of broth
A bay leaf (to be removed)
A clove (to be removed)
1 tablespoon capers packed in brine, rinsed

Preparation:

Slice the onions. Melt the butter in a pot and add the onions and breadcrumbs. Mix well, cook for a few minutes, and then add the lemon juice and the vinegar, followed by the capers.

As soon as all returns to a simmer fish out and discard the bay leaf and the clove, then put the remainder though a strainer, or blend it, and it's ready for use, hot or warm.

Penne with Prosciutto, Onions and Sage Recipe

Ingredients:

1 pound (500 g) penne
2 sweet onions (Vidalias or similar, not too large), sliced
1/3 pound (150 g) prosciutto, diced
About 1 cup (250 ml) moderately packed fresh sage leaves, chopped.
2 Tbsp each olive oil & butter

Preparation:

Bring pasta water to a boil and salt it.
Sauté the sliced onions in olive oil/butter over medium flame until they begin to brown; while this is happening begin cooking the pasta (assuming it takes 10-12 minutes to cook; check the package).

Add the prosciutto and sage to the onion, and continue to cook until the sage gives up most of its aromatic oils.
The sauce should be a medium brown. If the pasta isn't done yet, keep the sauce warm.
When the pasta is done, add pepper and toss the sauce with the pasta. Add additional olive oil if necessary.

Buon appetito!

10631 Vinedale Street, Sun Valley, CA 91352 - Phone (818) 767-3413 - Fax: (818) 767-1410