Onions with Amaretto stuffing
(Photo@TheFoodTraveller.com - Nikon D200)
We actually prepared this a couple of weeks ago when my best man came for dinner. The recipe comes from (again) Cucina Moderna, but I have changed it a little bit as usual. It is a nice and surprising dish ... but quite rich and not very diet friendly! It goes well with some Balsamico and Lambrusco, and it makes a nice starter. The nice thing is that despite not being prepared a as soufflé ... it actually comes out like if the stuffing were a soufflé. A nice little touch!
Serves: 4 as main course or up to 8 as starter
FlexiPoints: 10 or 5
Suggested wine: Something light like a low-dosage Champagne or a Lambrusco should go. Not too sweet and possibly not dense to balance the richness and sweetness of the dish.
Ingredients:
16 small onions (best if white)
150g Boursin cheese
100g Mascarpone cheese
40g Amaretti cookies
50g grated Parmesan cheese
3 large eggs yolks
5g parsley
1/2 glass white wine
30g butter
Salt and pepper to taste
Aceto Balsamico Traditionale di Modena to taste (optional)
Ingredient note: Boursin can be replaced with Robiola or a similar semi-firm cheese with a bit of acidity.
How-to:
1. Cut the onions in halves. Remove the interior being careful not to leave any opening at the bottom and set the onions shells aside. Discard half of the remaining onion. Finely chop the other half.
2. Sauté the chopped onion in the butter till soft or about 3’. Season with salt and pepper. Let cool.
3. Reduce the cookies into crumbs and finely shop the parsley. Work them together with the Mascarpone, Boursin, 40g of grated Parmesan, the parsley and the egg yolks until a uniform mix is obtained. Season with salt and pepper to taste.
4. Fill the onion shells with this mix. Place them on a metallic oven tray greased with little oil. Season with some pepper and the remaining Parmesan. Bake in an hot oven at 200C for 25.
5. Serve warm and, when used, with few drops of Balsamico on top.
Serves: 4 as main course or up to 8 as starter
FlexiPoints: 10 or 5
Suggested wine: Something light like a low-dosage Champagne or a Lambrusco should go. Not too sweet and possibly not dense to balance the richness and sweetness of the dish.
Ingredients:
16 small onions (best if white)
150g Boursin cheese
100g Mascarpone cheese
40g Amaretti cookies
50g grated Parmesan cheese
3 large eggs yolks
5g parsley
1/2 glass white wine
30g butter
Salt and pepper to taste
Aceto Balsamico Traditionale di Modena to taste (optional)
Ingredient note: Boursin can be replaced with Robiola or a similar semi-firm cheese with a bit of acidity.
How-to:
1. Cut the onions in halves. Remove the interior being careful not to leave any opening at the bottom and set the onions shells aside. Discard half of the remaining onion. Finely chop the other half.
2. Sauté the chopped onion in the butter till soft or about 3’. Season with salt and pepper. Let cool.
3. Reduce the cookies into crumbs and finely shop the parsley. Work them together with the Mascarpone, Boursin, 40g of grated Parmesan, the parsley and the egg yolks until a uniform mix is obtained. Season with salt and pepper to taste.
4. Fill the onion shells with this mix. Place them on a metallic oven tray greased with little oil. Season with some pepper and the remaining Parmesan. Bake in an hot oven at 200C for 25.
5. Serve warm and, when used, with few drops of Balsamico on top.
Labels: starter, vegetarian
posted by The Food Traveller at 7:00 PM
3 Comments:
accidenti.. ho letto solo boursin e mascarpone e mi è venuta l'acquolina! aspetta che finisco di leggere...ecco... direi da provare! c'è tutto ciò che mi piace qua dentro! te le sei inventato tu? buon lunedì!
La ricetta viene da Cucina Moderna, una rivista italiana con ricette buone anche se non un paradiso dal punto di vista fotografico. Ho solo cambiato qualcosina (come le proporzioni) a mio gusto e aggiunto (come opzionale) il balsamico che secondo me ci sta molto bene.
I tuoi biscotti sono veramente carini!!
hey this really looks very nice , would be great to get out of the oven when friends are over.Very decadent.
I'm saving this for a good ocassion.
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