Filled onions

April 6, 2011


  • 6 medium-size onions
  • 350 g veal meat
  • 150 g cooked salami
  • 2 eggs
  • a handful of parsley
  • a handful of grated bread
  • a handful of grated parmesan
  • olive oil
  • salt
  • pepper


Peel the onions and boil them until they are not fully cooked.

Let them cool and cut them in half, then empty them with a spoon.

In the meantime mince the meat, salami, parsley and the inner part of the onions; add the eggs, parmesan, salt and pepper, and mix carefully.

Fill the onions with this mixture, put them in a greased pan, cover with grated bread and put them in the hot oven (160° C).

Cook for around fifteen minutes and serve hot.