Onion shells stuffed with potatoes, onions, parmesan cheese and herbs, these are the Italian Riviera stuffed onions. A light and tasty recipe for your summer evenings. You prepare them in a short time, they cook by themselves in the oven and you serve them at room temperature. They are also excellent the day after. It can be an aperitif, an appetizer, a second. Leftovers are also perfect for your lunch break at the beach!
Italian Riviera stuffed onions
Ingredients
- 3 medium size potatoes (ab 400 g) (
- 4 tablespoon of extra-virgin olive oil, plus some extra for greasing the baking pan
- 1 medium size onions, minced
- 1/2 kg (ab 1lb) of medium size white onions
- 2 eggs, lightly beaten
- 3 tablespoons freshly grated parmesan cheese
- 70 g of mortadella, finely chopped
- 1 teaspoon of marjoram leaves, minced
- 1 tablespoon of fresh Italian (flat) parsley, minced
- fine sea salt to taste
- pepper to taste
- 1 cup fine unflavoured bread crumbs
Instructions
- Wash the potatoes, put them with their peel into a pot filled with cold water and boil for about 35 minutes or until tender.
- Put the minced onion in a skillet with 3 tablespoons of extra-virgin oil and let golden at low fire for about 15 minutes or until translucent.
- Peal the other onions and boil them as a whole in salty water for about 10 minutes (they must remain firm), drain, cut them in halves longwise and gently tear off the layers so to obtain many little bowls. Chose the nicer and intact one. Chop the remaining part and set aside.
- Add the onion pulp in the skillet with the minced onion and let fry for 5 minutes. Drain the potatoes, peel them and mash still hot.
- Put the potatoes in a bowl, add the onion frying in the skillet, the eggs, the parmesan cheese, the mortadella, the marjoram leaves and the parsley. Stir, taste and season with salt and pepper.
- Preheat the oven to 350°F (180°C). Cover a baking pan with baking paper and pour some olive oil to grease. Fill the onions small bowls with the potatoes filling (you can use a sac-a-poche to help you or a teaspoon) and put them side by side in the pan.
- Sprinkle on the top some breadcrumbs and drizzle with some extra-virgin olive. Bake for about 30 minutes or until the surface is golden. Let it cool down and serve warm or cool (the day after they are even better!).
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