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STUFFED ONIONS WITH MILD PROVOLONE VALPADANA PDO FONDUE

Have you ever tried stuffed onions?

DURATION
40 MIN.
DIFFICULTY
MEDIUM
DOSES FOR:
4 PEOPLE
SEASONALITY
WINTER

INGREDIENTS

Topping:

  • 4 onions
  • 1 shallot
  • 60 g Provolone Valpadana PDO strong
  • 60 g breadcrumbs
  • 3/4 sage leaves
  • 1 sprig of rosemary
  • 2 bay leaves
  • 20 g butter
  • 250 g Provolone Valpadana PDO mild
  • 150 g cream
  • 50 g milk
  • Salt to taste
  • Pepper to taste
  • Extra virgin olive oil to taste

PREPARATION

ONIONS

Bring the water in a steaming pan to the boil. Add 2 sage leaves, 2 bay leaves, half a sprig of rosemary and a few peppercorns. Peel the whole onions and steam them for 8/10 minutes depending on size. Once cooked, cut off the top of the onion just enough to be able to hollow out the inside with a spoon, leaving the outermost 2/3 rings intact, so as to obtain a shell about 1 cm thick. Place them on a baking tray lined with baking paper and prepare the filling.

STUFFING

Take the insides of the onions and shallots, cut everything into not too thin julienne and put them in a pan with 10 g of butter. Add the 2 remaining sage leaves and the bunch of finely chopped rosemary, a pinch of pepper and a pinch of salt, stew over a low flame with the lid on for 15 minutes, adding a few ladles of water if necessary. Finish cooking 5 minutes over high heat without a lid, so that the water dries up, and put everything in a bowl to cool. Once the mixture has cooled, put it in the blender and add 40 g of breadcrumbs, 50 g of strong Provolone Valpadana PDO and a drop of extra virgin olive oil, blend until creamy. Now stuff the onions and use the remaining breadcrumbs and the strong Provolone Valpadana PDO on the surface, and finally a knob of butter on each onion to create a perfect gratin. Bake in a static oven preheated to 220° for 10-15 minutes.

PROVOLONE FONDUE

Cut the mild Provolone Valpadana PDO into cubes no larger than 1 cm, and place them in a bowl. Heat the milk and cream in a small saucepan until it comes to the boil, and pour it a little at a time over the cheese cubes, stirring continuously with a whisk to melt it. Plate the fondue on the base of the plate and lay the freshly baked onions on top.

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