Onions are one of those things that people take for granted. Usually an added ingredient, they are rarely the star. Which is why I love it when I find dish that brings these alliums the love they deserve. These little stuffed onions do just that.
I first had these at our friends B&B in Todi. Lisbeth and Thomas have been running Il Ghiottone Umbro for about 10 years, and their small (4 bedroom) place combines Nordic style (they are Danish) and great food with a focus on wonderfully inventive cooking based on local ingredients.
We had these little appetizers with a glass of wine one evening and I was so charmed that I came back one morning last week to see how they were made (Thomas and Lisbeth hold cooking classes for their guests). When I first had them they were made with the freshest, sweetest first of the season peas. By the time I came back, pea season was waning and so they ended up using frozen peas, and they were delicious.
While the contrast between the caramelized edges of the onion and the bright green of the pea puree is gorgeous this recipe lends itself to seasonal substitutions. Carrots would be great, or bright orange winter squash. And fave seems like a no-brainer. Another option is of course ricotta whipped with fresh herbs.
Stuffed Onions
This is one of those recipes that is open to tons of variations. Stuffings should be season and can include carrots, beets, sweet potatoes, pumpkin. Another alternative is to use whipped ricotta.
Ingredients
- 3 large yellow onions
- 1 clove garlic
- 1 1/2 tsp salt
- 400 grams / 1 pound peas
- 3-4 tablespoons olive oil
- black pepper
- zest and juice of 1/2 lemon
Instructions
Wash the onions and boil them whole, with the skins on, for about 20 minutes. They should be just cooked, and kind of spongey to the touch. Drain and let them cool for about 10 minutes.
In the meantime place peas in a pot of water, with the garlic, sprig of mint and 1 tsp salt. Cook until just done, and drain and rinse under cool water.
Puree peas with the olive oil, rest of salt and a bit of freshly ground black pepper. Add lemon juice and zest and taste to adjust for seasoning. When completely cool add 1/2 cup chopped fresh mint.
Cut ends off of the onion and cut in half through the root. Gently divide the sections into cups, using your hands.
Choose the medium sized cups (reserve the rest of the onion for another use. You can even freeze them).
Place a small non-stick over medium high heat. Brush with olive oil. Gently place the onion cups, lip side down, in the pan. Let cook without moving until the edges develop a nice char. Gently lift them out, and let cool.
Fill the shells with the puree and garnish with fresh mint.You can also garnish with a bit of grated ricotta salata.
You can also serve these as a side dish. In this case use the bigger shells and salt or marinate them a bit first.
If using red onions (which is also pretty!) after you divide them into cups, marinate them for a bit in vinegar to turn them back to their bright red color.
Il Ghiottone Umbro
(+39) 339 1321 509
Todi, Umbria (Italy)
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