Cipolle Ripiene con Pecorino
Onion Stuffed with Pecorino Cheese
Ingredients (serves 6)
• 6 onions (white or red)
• 12 cloves
• 2 egg yolks
• 200 g grated hard pecorino (goat) cheese
• salt and pepper
Preheat the oven to 180°C. Clean the onions and grate them halfway. Stick a clove inside each onion and place in a saucepan with a little water, salt and oil. Cover and let cook on a slow flame.
Once cooked you will need to empty the onions, leaving only about 3 layers internally. Chop the onion you have removed then mix with the egg yolks, and cheese then place the mixture back into the onion centre. Sprinkle with the breadcrumbs then place into the oven to allow them to slightly brown on top.