Stuffed Onions - {Cipolle Ripiene} Recipe - Cooking Index
Stuffed Onions - {Cipolle Ripiene} Recipe - Cooking Index
| 8 | Red onions (large) | |
| 8 tablespoons | 120ml | Extra-virgin olive oil - divided |
| 3/4 lb | 340g / 11oz | Ground beef chuck |
| 1/2 cup | 118ml | Freshly-grated caciocavallo |
| 4 tablespoons | 60ml | Fresh marjoram leaves |
| 1/2 cup | 118ml | Dry red wine |
| 1 1/4 cups | 182g / 6.4oz | Fresh bread crumbs - divided |
Preheat oven to 425 degrees.
Carefully cut the onions exactly in half across the equator, remove the peel and slice a small amount from the point end, so that the halves will stand upright on the point end. Place the halves upright on a cookie sheet, season with salt and pepper and drizzle with 4 tablespoons of the oil. Bake until just softened, about 15 minutes.
In a 12- to 14-inch saute pan, heat the ground beef over high heat and cook until browning in its own fat. Remove to a bowl and add the caciocavallo, marjoram, red wine and 3/4 cup of the bread crumbs. Stir to mix well and season with salt and pepper.
Stuff each of the onion halves carefully with the mixture, to just over the edge, and sprinkle with the remaining bread crumbs. Place the onions in a well-oiled glass brownie pan, drizzle with extra-virgin olive oil and place in the oven. Cook 20 to 25 minutes, until dark golden brown on top, and serve.
This recipe yields ?? servings.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A26) - from the TV FOOD NETWORK
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