Stuffed onions canavese

Typical dish of Canavese (historical-geographic region of Piemonte between Turin and extended the Valle d'Aosta) that accompanied the roast and it was used as a side dish, unique flavour, delicious, easy, safe and economic success. I recommend you try it because the taste will see how necessary this is not possible with the simple analysis of ingredients: these indeed marry perfectly with each other, creating a unique dish amazing and delightful, I recommend to consider as a second since it has all the features. The only condition is that you must taste the onion!

Rosanna

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Put the raisins in warm water to make it resume. Put the breadcrumbs or dry bread crumbs soaked in milk. Peel the onions and place them whole to blanch in boiling salted water for about 10 minutes. Drain well and leave to cool, then immediately after cut them in half lengthwise; empty the Centre while maintaining a perimeter about 1 cm thick. Finely chop the pulp removed.

Turn on the stove and put on low heat a skillet with a tablespoon of olive oil (just to grease just the bottom) add the sausage bared and fragmented, immediately after unite chopped onion (be careful, the onion should not brown) and a few minutes later add the minced meat. Add salt, pepper without exaggerating in order not to spoil the balance of flavors, and taste everything until the meat does not take color.

Remove the mixture from the heat and let it cool. Place it in a bowl and add the 2 eggs, 70 grams of Parmesan, bread crumbs, milk and wrung out the raisins squeezed by water; Add a pinch of nutmeg and mix well as when you make the meatballs. Well filled with the mixture obtained half onions place them on baking sheet drawn, you have anointed with butter and dusted with flour.

Turn on the oven and set the knob to 180°. Sprinkle the onions with the remaining Parmesan mixed with breadcrumbs and add on each a small onion butter flake. Bake by placing the baking tray on the Middle shelf and bake for about 40 minutes. Baked and served hot.