Onion Bundles Stuffed with Ricotta
Onion bundles stuffed with ricotta is a recipe featuring fresh ingredients from the onion vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 large vegetable onions
- Salt
- 4 slices of toast bread
- 300 g ricotta
- 1 egg
- 1 yolk
- 3 tbsp Parmesan
- 1 tbsp mixed chopped herbs such as thyme, chives, parsley...
- 8 thin slices of Black Forest ham (or Parma or Serrano ham)
- 2 tbsp plant oil
- 50 g Pine nuts
Instructions
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1.
Preheat the oven to 200°C with upper and lower heat. Peel the onions, cut off the tops, and blanch them in boiling salted water for 8-12 minutes. Carefully peel back the inner layers with a sharp knife, leaving about a 1 cm border. Roughly chop half of the peeled layers and set the rest aside.
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2.
Remove the crust from the toast bread and pulse it in a blender. Add the ricotta, egg, yolk, and parmesan, blending until smooth. Fold in the chopped onion pieces and herbs. Fill the hollowed onions with this mixture, wrap each with two slices of ham, and secure with kitchen twine.
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3.
Place the stuffed onions in an oiled baking dish, garnish with some reserved onion leaves, and sprinkle pine nuts on top. Bake in the preheated oven for 25-30 minutes, covering with foil if needed and adding a splash of water. Just before finishing, add the remaining onion leaves and warm briefly. Serve garnished with herbs.
