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Sicilian-style gratinated onions – the recipe from Cuoche ma buon

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Sicilian-style gratinated onions are an excellent rustic appetizer or a side dish to accompany meat and fish. They are prepared with a variety of crushed white-brownish onion, with a sweet flavor and a larger size than the classic onions found on the market. The most famous are the Giarratana onions, typical of the Ragusa area, extraordinarily large, with a weight that varies from 300 g to 3 kg. In the kitchen it is very versatile, especially in the preparation of the typical ragusan scaccia, or raw in salads. Where I come from, however, the typical red onion of Trapani is used, less flat but still sweet and large in size, more fleshy and succulent, perfect for the preparation of caponata or for a sweet and sour onion, also excellent on pizza or focaccia or to fill sandwiches such as Arabic bread. Sicilian-style gratinated onions are a side dish rich in aromas and flavour, to be served hot, warm or cold. Just a few minutes are enough to prepare a crunchy and tasty breading based on rosemary, cheese, extra virgin olive oil and breadcrumbs. After baking them, they will become crispy on the outside and with a soft and very sweet inside. Sicilian-style gratin onions are one of those recipes where very few ingredients are enough to make it truly irresistible. Try this recipe and, if you don't find this quality of onions, we suggest using Tropea or sweet blond onions.

RECIPE

Scope appetizer, side dish
Total time 1 not 10 minutes
  • 2 large onions of 700-800 g each. typical Sicilian
  • 100 g bread crumbs
  • 50 g Grated pecorino or Caciocavallo
  • origano q.b.
  • extra virgin olive oil to taste
  • sale q.b.
  • pepe q.b.
  • Peel the onions, clean them, wash them and dry them.

  • Cut in half, horizontally. Place them on a baking tray lined with baking paper, cut side up.

  • Cut the pulp with the help of a knife and make oblique cuts in a checkerboard pattern (this operation will aid cooking).

  • Prepare a mix of breadcrumbs, oregano, pepper and a few spoonfuls of pecorino.

  • Salt the onions, season with the breadcrumb mix and finally drizzle the entire surface with extra virgin olive oil.

  • Cook in the oven at 190°C in fan mode on the intermediate level for about 50-60 minutes, depending on the size of the onion. They should be soft on the inside and crunchy on the outside.

  • During cooking, the surface will begin to brown. We recommend covering it with aluminum foil and, a few minutes before turning off the oven, removing it. In this way you will obtain a gratin and crunchy surface.

  • Enjoy them hot, warm or cold.

The same recipe can be revisited using long spring onions cut in half lengthwise. Just lay them whole next to each other, but pay attention to the cooking times, they will be reduced.
If you like a stronger flavour, you can add small pieces of anchovy to the onion before adding the breading.
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