- Preparation time
- Cooking time
- 12 small 12 small Onion
- 10 oz 300 gr Sausage
- 1.5 oz 45 gr diced Bacon
- 2 tablespoons 2 tablespoons freshly grated Parmesan Cheese
- 1/4 cup 1/4 cup dry Breadcrumbs
- 2 tablespoons 2 tablespoons chopped Parsley
- 1 1 Eggs
- a pinch a pinch grated Nutmeg
- 1 clove 1 clove Garlic
- Extra Virgin Olive Oil
- Salt and Pepper to taste
Preheat the oven to 180°/350 F.
Cut ends off of the onion and take off outer layer of skin. Place in casserole dish, fill halfway with water and place in oven and bake for 25 minutes.
Remove from oven and let them cool off.
Heat a large non stick pan with olive oil. Open the sausage cutting the skin lenghtwise an remove the skin. Stir in the sausage, garlic, bacon pieces and season to taste with salt, pepper and nutmeg. Sautè for 10-15 minute adding some white wine from time to time.
Spoon out the center of the onions with a teaspoon, leaving at least two outer layers.
When the meat is ready, transfer in a large skillet, add egg, breadcrumbs, parsley and parmesan cheese. Stuff the onions with the meat mixture. Place them in a casserole dish into the oven. Cook for 10 minutes or until crisp and golden.
This recipe has been selected to contribute to the Expo 2015 World Recipes the global and crowdsourced cookbook gathering the best traditional recipes from all over the world.