Stuffed Onions Recipe

(Cipolle ripiene)



Boil six large onions for an hour. Then drain and skin. Remove the heart

with the point of a knife. In the place of the heart place the stuffing

made with 1/4 lb. ham or tongue, chopped and mixed with bread crumbs

ground, two tablespoonfuls of milk, two pinches of salt and one of

pepper. When the onions are prepared and stuffed place them in a

saucepan whose bottom has been greased with butter, sprinkle with bread

crumbs ground and place in the oven, not too hot. At the time of serving

add some white sauce or balsamella (No 54). Stuffed onions are served

as vegetables, or side-dish with roast-beef or boiled-beef.

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