Recipes > Vegetables > Onions > Onions 'Alla Veneziana'

Onions 'Alla Veneziana'

Instructions

Take 6 small onions, remove the centers with an apple-corer. Boil them for a few moments, drain them, and stuff them with the following:

Stuffing

  • 1 piece of bread
  • milk
  • 1 tablespoon of grated Parmesan cheese
  • yolks of 2 hard-boiled eggs
  • yolk of 1 raw egg
  • fine-chopped parsley
  • pinch of sugar
  • salt
  • pepper

Instructions

Take a piece of bread, dip it in milk, squeeze out the milk, and mix the bread with grated Parmesan cheese, the yolks of the hard-boiled eggs. Mix well together, then add some fine-chopped parsley, sugar, salt and pepper, and the yolk of the raw egg; mix again well, and then stuff the onions with the mixture. Then dip them in flour and in egg, and fry them in lard. Put them on a platter and serve with a piquante sauce, made as follows:

Piquante Sauce

  • pickles
  • capers
  • pickled pepper
  • 1/2 cup of water
  • 1 tablespoon of butter

Instructions

Chop up fine some pickles, capers, and pickled pepper, and add water. When these are cooked, add butter and cook a little while longer, then pour over the onions and serve.

Source

Simple Italian Cookery.

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