Recipe (12 servings 6 large onions)
50 g lean salt pork [petit salé maigre]
50 g rice [riz]
100 g parmesan [parmesan]
bread crumbs [chapelure]
2 eggs [oeuf]|
6 leaves basil [basilic]
olive oil for cooking [huile d'olive]
salt, pepper [sel, poivre]
Differences from the generic stuffing: no onion or garlic.
1. Peel the onions, taking care not to damage the first white layer. Cut off the top quarter of the onions at the stalk end. Blanch thoroughly in salted water 10 minutes, plunge into cold water and drain.
2. Remove the contents, leaving a thick "shell" of two layers of onion skin.
4. Stuff the onions. Oil each onion, then cover and bake in a low oven for 40 minutes. Uncover, cap with bread crumbs and bake in a high oven for 20 minutes.
Onions have been cultivated from the very earliest times. They are native of Asia and Palestine, and were actually worshiped by the Egyptians.
Local folklore has it that the number and thickness of onion rings is an indicator of the severity of the coming winter.
|Conversions||30 g = 1 oz = 2 Tbs||180 g = 6 oz = 3/4 cup|
|1 kg = 2.2 lbs||1 lt = 1.06 qt||60 g = 2 oz = 1/4 cup||225 g = 8 oz = 1 cup|
|0.45 kg = 1 lb||0.95 lt = 1 qt||115 g = 4 oz = 1/2 cup||450 g = 16 oz = 1 pint|