|
8
25 g
2
tablespoons
125 g
1
1
1
tablespoon
2
tablespoons/30 g
6
tablespoons |
large Bermuda or yellow onions or mild red
or Spanish onions
dried porcini mushrooms soaked in about
125 ml warm water
extra virgin olive oil
ground lean veal
fresh Italian pork sausage
egg
finely chopped parsley
butter
stock (homemade or bouillon cube) |
Method :
-
Cut both ends off the onions.
-
Put into a saucepan and cover with
salted boiling water.
-
Cook over a fairly high heat for 10
minutes.
-
Drain.
-
Carefully push the center out of each
onion, leaving for 2-3 outermost layers intact to be stuffed.
-
Set aside.
-
Finely chop the center sections.
-
Drain the mushrooms well, pour the
liquid through a fine sieve and reserve.
-
Chop the mushrooms finely and sauté in
the oil in a small skillet for 3 minutes.
-
Add the vela and sausage meat, using a
fork to crush any lumps that may form.
-
Cook for 10 minutes, moistening with
the reserved mushroom liquid as necessary.
-
Combine the chopped onion, egg,
parsley, salt, pepper, and nutmeg in a large bowl with the meat
mixture.
-
Mix well and stuff the onions.
-
Arrange the onions in a large, shallow
ovenproof dish greased with the butter and pour half the stock over
the top.
-
Bake in preheated oven at 400oF
(200oC), Gas 6 for 30 minutes, adding more stock at intervals, if necessary.
-
Serve hot.
Serves 4
Preparation
: 25 minutes
Cooking
: 1 hour
Recipe grading : fairly easy
Suggested wine : a young, dry red (Chianti Classico)
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