Ode to the onion
What we need:
1 cup of good quality whole milk ricotta
2 tablespoons of fresh chopped herbs (sage and thyme)
Salt and lots of freshly ground black pepper, to taste
1 egg white
100 g Lardo di Colonnata, minced
70-100 g bacon
Drizzle of good olive oil (optional)
Peel the onions thoroughly. Trim a thin slice off the stem and root of each onion, so both ends are flat. Slice the onion in half through its widest circumference and set the halves on the baking sheet, resting on the flat trimmed end, large cut side. Make a space by trimming some more of the onion layers in order to create a hole large enough to be filled with the ricotta cream.
Prepare the cream: In a small bowl, combine the ricotta cheese, herbs (sage leaves and thyme), salt, pepper, 1 egg white…and 100 g of chopped Lardo di Colonnata (Lardo di Colonnata is now included in the Ark of Taste catalogue of heritage foods as well as enjoying IGP Protected Geographical Indication since 2004)
Spoon the ricotta mixture into the onions…Top the ricotta cream with the bacon ( I used bacon produced in Val d’Aosta – the smallest region in Italy but with the highest mountains in Europe) and a drizzle of olive oil if desired. Bake in the oven until the onions are soft and slightly caramelized (30-40 minutes) remove from the oven and allow the onions to rest on the baking sheet for a few minutes so the flavours develop fully. While they are still warm, arrange them on a platter and serve….
Lu & Lulu Monulu’s note:
enjoy it with a good glass of (italian) Sauvignon!:)