Recipes

Filled onions

June 19, 2011

Nonna Genia

Ingredients

5 medium size onions
300 gr of grinded roast
100 gr of cooked salami
two garlic cloves
two eggs
a handful of parsley
bread crumbs
oil

What to prepare

a casserole
a terracotta saucepan
a fork
a knife

Procedure

Half cook the onions; and cut them in half taking the inside out.

Prepare the filling on the side with minced roast, cooked salami, the inside of the onions you cooked beforehand, garlic, eggs, parsley.

Fill the onion halves with the filling you made and sprinkle with breadcrumbs; then, put them in a terracotta pan with a generous amount of oil and bake in the oven.

Serve warm.

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Nonna Genia

The hundreds of recipes of the cuisine from Alba are consequence of the many family traditions and of the research of a group of enthusiasts who operated during the sixties to value Alba, the Langhe region, its natural environment, the culture, products and its gastronomy. Many recipes come together with memories, fantasies and a fragment of the story of Luciano De Giacomi, pharmacist and gourmet lover of Alba, who was one of the founders of the Famija Albeisa and of the Order of the Knights of the Truffle and of the Wines of Alba." --------------------------------- Nonna Genia è un classico della cucina di Langa. Luciano De Giacomi (farmacista che operò negli anni Sessanta del secolo scorso per valorizzare Alba e le Langhe) e Beppe Lodi raccontano, attraverso 100 ricette della il mondo perduto dei sapori della terra. Un libro da leggere anche per le storie che racconta e da guardare per le foto di Aldo Agnelli. vai alla pagina dell'Araba Fenice

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