Ode to the onion

Ode to the onion
onion2
ode-to-the-onions


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)

Directions

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!:)
sauvignon

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12 thoughts on “Ode to the onion

    • Good morning & thank you very much….
      it’s not so easy to develope the text parts (I’m an italian native speaker)…and I surely have some difficulties….
      Regarding the onions, I can only say: so glad I have created this recipe…White purity enveloped by sweet inebriating aromas…
      Even Neruda dedicated a poem to the onions…The title belongs to him….:)

  1. Blimey…looks amazing…the hunt for Lardo di Colonnata has begun!!! This could be the starter for when our lovely neighbours are coming for dinner (desperately trying to impress them) thank you my little sweet shallot ๐Ÿ˜‰ wishing you a glorious Sunday!

    • Morning my sweet! I have to thank you, too…::)
      You’ll see…Lardo di Colonnata it’s not impossible to find…
      But you can also prepare a simple, honest lasagna…want my recipe….? Last sunday I have prepared a very creative one….

      wish you a wonderful sunday, too!!
      kiss & see you later

  2. Always happy to get a simple lasagna recipe! Alan always pesters me to cook lasagna more often but…it’s never that simple?!

  3. That looks so very tasty, and your photographs are fabulous, as always! Even though I had to look up Lardo di Colonnata, this recipe sounds easy for even me! I’ll have to give it a try someday…

    • Morning Becky!
      yes, it’s extremely easy..Great tasting recipes are always based on high quality ingredients…no matter how “simple” they are…

      I love what Michael Ruhlman says about lardo in his latest charcuterie book, Salumi, an ode to the art of Italian cured meats:
      โ€œLardo is about richness, and the creamy texture of fat and succulence, and all that is good.โ€…:)
      The recipe is a rustic little slice of gastronomic heaven…please try it and kindly let me know how it goes…
      ps I think you can find it in some Delicatessen shop…:)

      have a nice week and thank you for dropping by ๐Ÿ™‚

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