Why do I call onions summer? Well, who knows me knows how much I love onions ….. and how the cook! let’s say you are my specialty that I have versions for every season ….. and this’ what I propose in the summer. In winter, however, give the best of myself with “my onions Eve” that I will not give you advance because I will post the week before Christmas. I like to cook steamed, baked or boiled in water with vinegar ….. are very light, I like to match them with other vegetables, pasta, the sauces ….. become a masterpiece!
I state that this is ‘a recipe that you say a little‘ “eye” so I hope to be able to give the doses that respect as much as possible the actual measurements. Ingredients for 4 people: 6-8 white onions (small-medium), 150 grams of ham, 4 or 5 tablespoons of grated Parmesan cheese, 1 egg, 2 or 3 tablespoons of bread crumbs, 1 tablespoon finely chopped parsley, salt.
Peel the onions, wash and cut horizontally into two parts: cook in the steam for about 20 minutes or until they are soft but still slightly crisp. When they are warm remove the leaves concentric more ‘small and internal obtaining the cups with two leaves more’ external. In case you use medium-sized onions, after removing the leaves concentric power, you will get not one but two cups with double leaf, then let the cups on a tea towel with the cavity facing down so they dry a bit ‘
Chop the smaller inner leaves, salt them: keep aside a small amount of whole leaves that still serve ‘to cover the hole from the cups of onion stuffing
Salt the cups inside them (in this case, with steaming, I add the salt at this point. When the onions are boiled salt will be added only in the cooking water)
Prepare the filling by chopping the ham in a mixer, the inside of onions, bread and grated cheese, parsley and egg. This filling of the inner leaves of the chopped onion must ‘be quantitatively similar to that of the ham. Check the consistency and salting and possibly add a little ‘bread crumbs. The filling should be soft. Fill the onions with this mixture
Place the onions in a pan lined with parchment paper and add a little more on their surface ‘of bread with chopped parsley to serve for the gratin: bake at 180 degrees for about 20 minutes or until they have reached a no aspect comes to the surface.
