Ligurian Stuffed Onions
"Ligurian-style stuffed onions, with their soft filling of potato and mortadella, are a delicious way to use leftovers, perfect for transforming scraps into an exquisite dish! Try preparing these stuffed onions, a flavorful reinterpretation of resourceful cooking. Ideal for a comforting meal, these Ligurian stuffed onions will surprise you with their simplicity and flavor."
Dietary Information
Servings:
- 1
To prepare the Ligurian stuffed onions, first boil the potatoes in a pot starting from cold water for about 30-40 minutes from boiling 1. In the meantime, cut off the ends of the onions 2 and remove the skin 3.
- 2
Blanch the whole onions for 5 minutes in boiling salted water, just long enough to soften them 4. Drain the onions and cut them in half 5, then peel them gently and set aside the largest leaves 6.
- 3
The smaller onion leaves and the broken ones will be used for the filling, so put them in a mixer 7 together with the mortadella 8 and marjoram 9.
- 4
Blend 10 and transfer the mixture to a bowl, then add the grated Parmigiano Reggiano DOP 11, salt and pepper 12.
- 5
Also add the mashed potatoes 13 and the eggs 14, then mix everything with a spoon 15.
- 6
You should get a homogeneous mixture 16. At this point, line a baking sheet with parchment paper and place the onion leaves inside 17, then fill them with the mixture using 2 tablespoons 18.
- 7
Sprinkle the surface with breadcrumbs 19 and season with a drizzle of oil 20, then bake in a preheated oven at 180°C for 25-30 minutes; if you wish, you can turn on the grill during the last 5 minutes. Remove from the oven and serve your Ligurian stuffed onions, hot or at room temperature 21!
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